Description
This Cajun Chicken recipe features tender, flavorful chicken breasts seasoned with Cajun spices, seared to golden perfection, and simmered in a creamy, spicy sauce made with chicken broth, heavy cream, Rotel diced tomatoes, and a blend of delicious seasonings. Topped with melted cheddar jack cheese, it offers a rich and satisfying meal that’s perfect for a family dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Cajun seasoning
- Flour for dredging (about ¼ cup)
- Olive oil for searing (about 2 tablespoons)
Sauce
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon hot sauce
- ½ teaspoon sugar
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for extra heat)
- 10 oz. Rotel diced tomatoes with green chilies, drained
Topping & Garnish
- ¾ cup shredded cheddar jack cheese
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Season and Prepare Chicken: Pat the chicken breasts dry, then season evenly with the Cajun seasoning. Dredge each piece in flour, shaking off excess to ensure a light coating that will help form a crispy crust when searing.
- Sear the Chicken: Heat olive oil in a hot skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5 to 7 minutes per side until each side is golden brown and browned crust forms. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Slowly whisk in the chicken broth and heavy cream, then stir in honey, hot sauce, sugar, smoked paprika, and cayenne pepper until combined and the sauce is smooth.
- Add Tomatoes and Simmer: Stir in the drained Rotel diced tomatoes with green chilies. Return the seared chicken breasts to the skillet, nestling them into the sauce. Sprinkle the shredded cheddar jack cheese over the chicken, cover the skillet, and let it simmer gently until the cheese melts and the chicken is cooked through, about 8 to 10 minutes.
- Serve and Garnish: Remove the skillet from heat. Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro for a bright, fresh finish. Serve immediately, spooning extra sauce over the chicken.
Notes
- For extra thickness, you can reduce the sauce longer before adding the chicken back in.
- If you prefer less heat, omit the cayenne pepper and reduce the hot sauce.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Make sure not to overcrowd the skillet while searing to ensure a good crust on the chicken.
