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Cajun Chicken

Cajun Chicken in creamy sauce with tomatoes served in cast iron skillet with rice
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Easy skillet Cajun Chicken with creamy sauce, Rotel tomatoes, and melted cheese. Bold spices meet rich cream for a flavorful weeknight dinner.

Ingredients

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  • 1 ½ cups chicken broth
  • ¾ cup heavy cream (can substitute half and half)
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon light brown sugar
  • ½ teaspoon mustard powder
  • ½ teaspoon oregano
  • 1 pinch cayenne pepper
  • 1 pinch red pepper flakes
  • 2 large boneless skinless chicken breasts
  • 1 ½ teaspoons Cajun seasoning
  • 3 tablespoons flour
  • 1–2 tablespoons olive oil or avocado oil
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 10 oz Rotel diced tomatoes with green chilies, juice reserved
  • ¾ cup cheddar jack cheese, shredded
  • 2 teaspoons lime juice
  • Lime wedges for serving
  • Fresh cilantro, roughly chopped

Instructions

  1. Drain Rotel tomatoes and reserve ¼ cup juice. Combine all sauce ingredients in a large measuring cup and set aside.
  2. Slice each chicken breast in half lengthwise to create 4 thinner pieces total. Cover with plastic wrap and pound to ½ inch thickness with meat mallet.
  3. Season both sides of each chicken piece with Cajun seasoning. Sprinkle flour over chicken and rub into surface on both sides.
  4. Heat oil in 12-inch cast iron skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden crust develops and internal temperature reaches 165°F. Set aside on a plate.
  5. Add reserved tomato juice to skillet and reduce heat to medium. Use silicone spatula to scrape up browned bits from bottom and sides.
  6. Add butter and garlic, cooking for 1 minute until fragrant without burning.
  7. Stir in 3 tablespoons flour and cook continuously for 2 minutes until mixture turns slightly golden and raw flour smell disappears.
  8. Add sauce mixture in small splashes, stirring constantly between additions to prevent lumps.
  9. Bring sauce to boil, then reduce to gentle bubble. Add drained tomatoes and simmer for 5-7 minutes, stirring occasionally, to reduce and concentrate flavors.
  10. Reduce heat to low. Slowly sprinkle in shredded cheese while stirring continuously until melted. Keep heat low to prevent cheese from separating. Slowly stir in lime juice.
  11. Add chicken back to skillet and spoon sauce over top. Simmer uncovered for 4 minutes to warm through. Add lime wedges and simmer 1 more minute. Remove from heat, sprinkle with cilantro and serve immediately.

Notes

  • Use McCormick Cajun Seasoning for best results. Consider reduced sodium version if preferred.
  • For less heat, use 1 teaspoon hot sauce and omit cayenne and red pepper flakes. Regular diced tomatoes can replace Rotel.
  • Shred cheese from a block for smoothest melting. Cheddar Jack, Monterey Jack, Cheddar, or low-moisture mozzarella all work well.
  • If you can’t eat tomatoes, substitute ¼ cup dry white wine or chicken broth to deglaze the skillet.
  • Black beans or corn can be added when tomatoes are added for extra heartiness.
  • Chicken should reach 165°F internal temperature for food safety.

Nutrition

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