Name: Cajun Chicken with Creamy Tomato-Lime Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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 shredded cheddar jack cheese (see notes); 2 teaspoons lime juice; Lime wedges; Fresh cilantro, roughly chopped

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Introduction

This Cajun Chicken recipe delivers bold, warming flavors with a creamy, spicy sauce that perfectly complements tender, seared chicken breasts. It’s a delicious meal that’s great for weeknight dinners or casual gatherings. Serve it with rice, beans, or a fresh salad for a satisfying plate.

A black pan holds five browned chicken breasts covered in a thick, creamy orange sauce with small bits of red and green vegetables mixed in. Bright green lime wedges are placed evenly around the chicken, and finely chopped green herbs are sprinkled over the dish. A wooden spoon rests on the edge of the pan. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sauce:

1 ½ cups chicken broth
¾ cups heavy cream (or 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
Pinch cayenne pepper
Pinch red pepper flakes

Chicken:

2 large boneless skinless chicken breasts
1 ½ teaspoons Cajun seasoning
3 tablespoons flour
1-2 tablespoons olive oil or avocado oil

Other:

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

For Serving:

Lime wedges
Fresh cilantro, roughly chopped

Instructions

Step 1: Drain the diced tomatoes, reserving about ¼ cup of the juice for deglazing the skillet. Combine all sauce ingredients (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 and set aside.
Step 2: Slice each chicken breast in half lengthwise to make thinner slices. Cover with plastic wrap and gently pound to ½ inch thickness using a meat mallet.
Step 3: Season both sides of the chicken with 1 ½ teaspoons Cajun seasoning. Sprinkle flour evenly over each side and rub it in to coat the surface. This adds texture and helps prevent sticking while cooking.
Step 4: Heat oil in a large skillet over medium-high heat. Sear chicken slices in batches for 4-5 minutes per side until golden and crusty. Remove chicken and set aside.
Step 5: Reduce heat to medium and add the reserved tomato juice to the skillet. Use a spatula to scrape any browned bits (fond) from the pan for extra flavor.
Step 6: Add butter and minced garlic to the skillet. Cook for 1 minute until fragrant.
Step 7: Stir in 3 tablespoons flour and cook continuously for 2 minutes to remove the raw flour taste.
Step 8: Slowly add the sauce mixture in small amounts, stirring constantly to form a smooth sauce. Bring to a boil, then reduce to a gentle simmer.
Step 9: Add the drained diced tomatoes to the sauce and simmer for 5-7 minutes until thickened and flavors blend.
Step 10: Lower heat to low and gradually stir in the shredded cheese until melted and combined. Then, mix in lime juice.
Step 11: Return the cooked chicken to the skillet, spoon sauce over it, and simmer uncovered for 4 minutes to meld flavors.
Step 12: Add lime wedges to the skillet and simmer for 1 more minute. Remove from heat, sprinkle with fresh cilantro, and serve warm with your choice of rice, beans, or salad.

Tips & Variations

Use reduced or no-sodium Cajun seasoning for a healthier option.
If avoiding tomatoes, deglaze the pan with ¼ cup dry white wine or additional chicken broth instead of tomato juice.
Mix cheddar jack, Monterey Jack, cheddar, and mozzarella cheeses shredded from blocks for better melting and flavor.
Adjust heat by using less hot sauce and omitting cayenne and red pepper flakes for a milder dish.
Add black beans or corn along with the tomatoes for a heartier meal.

Storage

Store leftover Cajun chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat from frozen, thaw overnight in the fridge or defrost in the microwave, then bake covered in a lightly greased casserole dish at 350°F (175°C) for 20-25 minutes until heated through.

How to Serve

A black skillet filled with five pieces of browned chicken breasts partially covered in a creamy light orange sauce that has small bits of red and green, likely diced vegetables or herbs. The sauce is thick and smooth, coating the chicken evenly, with scattered chopped green herbs sprinkled on top. Around the chicken, there are several bright green lime wedges adding a fresh contrast. A wooden spoon rests on the edge of the skillet, showing some sauce on its surface. The skillet sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creole seasoning instead of Cajun seasoning?

Yes, creole seasoning works as a substitute but will produce a milder, herbier flavor profile since it typically contains more herbs and less spiciness compared to Cajun seasoning.

What can I serve with Cajun Chicken?

This dish pairs well with rice, beans, or a fresh green salad. For extra flavor, cook rice in chicken broth and let it rest covered off the heat for fluffy results.