Cajun Chicken with Tomato Cream Sauce and Lime Recipe
This hearty Cajun Chicken recipe features tender, flavorful chicken breasts seasoned with a vibrant blend of Cajun spices, seared to perfection, and smothered in a creamy, spicy sauce enriched with Rotel tomatoes, garlic, and cheddar jack cheese. Perfectly balanced with a hint of honey and lime, this dish is great for a satisfying dinner served alongside rice, beans, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
For the Sauce
- 1 ½ cups chicken broth
- ¾ cups 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
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 ½ teaspoons Cajun seasoning
- 3 tablespoons flour (for dredging)
- 1-2 tablespoons olive oil or avocado oil
For the Sauce and Finishing
- 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 garnish
- Fresh cilantro, roughly chopped, for garnish
Instructions
- Prep Work: Drain and reserve about ¼ cup of juice from the diced tomatoes. Combine the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes in a large measuring cup with a spout. Set this sauce mixture aside.
- Prepare the Chicken: Slice each chicken breast horizontally to create two thinner slices. Place between layers of plastic wrap and pound with the textured side of a meat mallet until ½ inch thick. Season both sides of each piece with Cajun seasoning, then sprinkle and rub with flour to coat. This flour layer helps create texture and prevents sticking.
- Sear the Chicken: Heat olive or avocado oil in a large skillet over medium-high heat. Sear the chicken pieces in batches for 4-5 minutes per side until a golden brown crust forms. Remove the chicken and set aside.
- Deglaze and Begin Sauce: Add the reserved tomato juice to the hot skillet and set heat to medium. Use a silicone spatula to scrape the browned bits (fond) from the bottom and sides of the skillet; this adds rich flavor to the sauce.
- Sauté Garlic and Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to remove the raw flour taste.
- Add Sauce Mixture and Tomatoes: Slowly add the reserved sauce mixture in small splashes, stirring constantly to combine. Bring to a boil, then reduce heat to a gentle simmer. Add the drained diced tomatoes to the skillet and cook for 5-7 minutes to thicken the sauce and meld flavors.
- Finish Sauce with Cheese and Lime: Reduce heat to low. Gradually stir in shredded cheddar jack cheese until melted and fully incorporated. Add lime juice and stir well.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, spoon sauce over the pieces, and simmer uncovered for 4 minutes to combine flavors and heat through.
- Final Touch and Serve: Add lime wedges to the skillet and simmer for an additional 1 minute. Remove from heat, garnish with fresh chopped cilantro, and serve with rice, beans, or salad for a complete meal.
Notes
- Using half and half instead of heavy cream will reduce the richness slightly but still provide a creamy sauce.
- Adjust the amount of hot sauce and cayenne pepper to your preferred spice level.
- For extra flavor, serve the dish with a side of fluffy rice or seasoned black beans.
- The flour dredge on the chicken helps the sauce thicken and creates a nice crust when searing.
- Reserve the juice from the canned tomatoes as it adds acidity and depth when deglazing the pan.
