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Creamy Cajun Chicken with Tomato-Lime Sauce Recipe

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★★★★

4 from 28 reviews

This Cajun Chicken recipe delivers a flavorful, creamy, and spicy skillet dinner perfect for weeknight meals. Boneless chicken breasts are seasoned, floured, and seared to a golden crust before being simmered in a rich sauce made with chicken broth, cream, Rotel tomatoes, and cheddar jack cheese. Finished with lime juice and fresh cilantro, this dish pairs beautifully with rice, beans, or salad for a satisfying meal.

Ingredients

Scale

Sauce 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 brown sugar (light preferred)
  • 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)

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 serving
  • Fresh cilantro (roughly chopped, for garnish)

Instructions

  1. Prep Work: Drain and reserve about ¼ cup of the juice from the diced Rotel tomatoes; set this aside for deglazing the skillet later. Combine all the 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 with a spout and set aside.
  2. Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound with the textured side of a meat mallet until about ½ inch thick for even cooking. Season both sides with 1 ½ teaspoons of Cajun seasoning. Sprinkle and rub 3 tablespoons of flour over both sides to add texture and help prevent sticking during cooking as well as to help thicken the sauce later.
  3. Sear the Chicken: Heat 1 to 2 tablespoons of olive or avocado oil in a large skillet over medium-high heat. Sear the chicken in batches for 4 to 5 minutes per side until golden brown and a crust forms. Remove the chicken from the skillet and set aside.
  4. Deglaze and Start Sauce: Add the reserved Rotel tomato juice to the skillet. Set the heat to medium and use a silicone spatula to scrape and loosen all the browned bits (fond) on the bottom and sides, as they will add depth of flavor to the sauce.
  5. Add Butter and Garlic: Stir in 3 tablespoons of butter and the minced garlic, cooking for about 1 minute until fragrant.
  6. Make Roux: Sprinkle 3 tablespoons of flour over the butter and garlic, stirring continuously for 2 minutes to cook off the raw flour flavor and form a roux.
  7. Add Sauce Mixture: Gradually add the pre-mixed sauce ingredients in small splashes, stirring constantly to combine smoothly and avoid lumps.
  8. Simmer Sauce: Bring the sauce to a boil, then reduce to a gentle simmer. Add the drained diced tomatoes and allow the sauce to simmer and thicken for 5 to 7 minutes. This melding step concentrates flavor and improves texture.
  9. Incorporate Cheese and Lime: Lower the heat to low. Slowly sprinkle in the shredded cheddar jack cheese, stirring continuously until fully melted and integrated. Stir in 2 teaspoons of fresh lime juice to brighten the flavor.
  10. Finish Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon sauce over them, and let simmer uncovered for 4 minutes to meld flavors and heat through.
  11. Final Simmer and Garnish: Add fresh lime wedges to the skillet and simmer for an additional 1 minute. Remove from heat and sprinkle chopped fresh cilantro over the dish. Serve warm with rice, beans, or salad for a complete meal.

Notes

  • Use half and half instead of heavy cream for a lighter sauce.
  • The flour on the chicken adds a subtle crust and helps thicken the sauce.
  • Reserve the tomato juice to deglaze the skillet; this prevents waste and adds flavor.
  • Serve with rice cooked in chicken broth for extra flavor or alongside beans and a fresh salad for a balanced meal.
  • You can adjust the heat by altering the amount of cayenne pepper and hot sauce according to your preference.

Keywords: Cajun chicken, creamy Cajun sauce, skillet chicken, spicy chicken recipe, one-pan Cajun dish

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