Print

Cajun Chicken with Creamy Tomato-Lime Sauce Recipe

Print Recipe

★★★★★

4.9 from 305 reviews

A flavorful Cajun Chicken recipe featuring tender, seared chicken breasts smothered in a creamy, spicy Cajun sauce with tomatoes, garlic, and cheese. Perfect served over rice, beans, or a salad, this dish combines a rich blend of spices with a luscious sauce that balances heat and creaminess for a comforting American main course.

Ingredients

Scale

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

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 shredded cheddar jack cheese (see notes)
  • 2 teaspoons lime juice

For Serving

  • Lime wedges
  • Fresh cilantro, roughly chopped

Instructions

  1. Prep Work: Drain and reserve about ¼ cup of the juice from the diced tomatoes to use later for deglazing the skillet. Combine all sauce ingredients in a large measuring cup with a spout and set aside.
  2. Prepare the Chicken: Slice chicken breasts in half lengthwise to make thinner cutlets. Cover with plastic wrap and pound with the textured side of a meat mallet to ½ inch thickness. Season both sides with Cajun seasoning then sprinkle the flour evenly, rubbing it over the surface to coat. This prevents sticking and helps thicken the sauce.
  3. Sear the Chicken: Heat olive or avocado oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust forms. Remove and set aside.
  4. Create the Sauce Base: Using the same skillet, add the reserved tomato juice and set heat to medium. Scrape up any browned bits on the pan bottom with a silicone spatula for enhanced flavor. Add butter and minced garlic, cooking for about 1 minute until fragrant.
  5. Make the Roux: Sprinkle in 3 tablespoons of flour and stir continuously for 2 minutes to cook out raw flour taste and create a thickening base for the sauce.
  6. Add Sauce Mixture: Gradually add the prepared sauce ingredients from step 1 in small splashes, stirring constantly to combine smoothly.
  7. Simmer the Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Add drained tomatoes and let the sauce simmer and reduce for 5-7 minutes to meld flavors and thicken.
  8. Add Cheese and Lime Juice: Lower heat to low, slowly add shredded cheese a bit at a time while stirring continuously to fully melt and integrate into the sauce. Stir in lime juice gently.
  9. Finish the Dish: Return chicken to the skillet, spoon sauce over the top, and simmer uncovered for 4 minutes to reheat and thicken further. Add fresh lime wedges and simmer for an additional minute, then remove from heat.
  10. Serve: Sprinkle with fresh cilantro and serve hot with rice, beans, or salad as preferred.

Notes

  • Cajun Seasoning: McCormick Cajun seasoning is recommended; consider reduced or no-sodium options if preferred.
  • Hot Sauce: Frank’s Hot Sauce is used for the signature heat.
  • Tomatoes: If unable to eat tomatoes, substitute with ¼ cup dry white wine or chicken broth for deglazing.
  • Cheese: Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella (low moisture, whole milk) all work well. Shredding from block cheese ensures better melting.
  • Heat Level: Reduce heat by using 1 tsp hot sauce and omitting cayenne and red pepper flakes; regular diced tomatoes can replace Rotel for less spice.
  • Additions: Black beans or corn can be stirred in with the tomatoes for extra texture and flavor.
  • Storage: Refrigerate in airtight container up to 3 days or freeze for 3 months. To reheat from frozen, thaw overnight and bake covered at 350°F for 20-25 minutes.
  • Rice Cooking Tip: Cook rice in chicken broth by boiling 2 cups broth with 1 cup white long-grain rice, simmer covered for 15 minutes, then let sit covered off heat for 10 minutes for fluffy results.

Keywords: Cajun chicken, creamy Cajun sauce, skillet chicken, spicy chicken recipe, American dinner, easy Cajun meal

Find it online: https://cookwithlea.com/cajun-chicken-with-creamy-tomato-lime-sauce-recipe/