Cajun Chicken Skillet with Creamy Cheese Sauce

This Cajun Chicken recipe is an easy, flavorful skillet dinner with a creamy, cheesy sauce that has just the right kick. Serve it with rice, beans, or a simple salad for a complete meal that’s packed with bold Cajun flavors!

Table of Contents

Ingredients

For the Sauce:

1 ½ cups chicken broth
¾ cup heavy cream (or half-and-half)
1 tbsp honey

2 tsp hot sauce
2 tsp Cajun seasoning
1 tsp brown sugar
½ tsp mustard powder
½ tsp dried oregano
Pinch cayenne pepper
Pinch red pepper flakes

For the Chicken:

2 large boneless skinless chicken breasts
1 ½ tsp Cajun seasoning
3 tbsp flour
1–2 tbsp olive oil or avocado oil

Other Ingredients:

3 tbsp butter
3 cloves garlic, minced
3 tbsp flour
10 oz Rotel diced tomatoes with green chilies, juice reserved
¾ cup shredded Cheddar Jack cheese
2 tsp lime juice

For Serving:

Lime wedges
Fresh cilantro, chopped

Instructions

Prep Work:

Drain and reserve juice from diced tomatoes (about ¼ cup).

Combine all sauce ingredients in a large measuring cup and set aside.

Cook the Chicken:

Slice chicken breasts in half lengthwise for thinner pieces. Pound to ½-inch thickness.

Season both sides with Cajun seasoning and coat lightly with flour.
Heat oil in a large skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden. Remove and set aside.

Make the Sauce:

Add reserved tomato juice to the skillet, scraping up any browned bits.
Melt butter and sauté garlic for 1 minute.
Stir in flour and cook for 2 minutes to remove the raw taste.

Gradually whisk in the prepared sauce, bring to a boil, then reduce to a simmer.
Add drained tomatoes and simmer 5–7 minutes until thickened.

Finish the Dish:

Reduce heat to low. Gradually stir in shredded cheese until smooth.
Stir in lime juice, then return chicken to the skillet. Spoon sauce over chicken.
Simmer 4 minutes uncovered. Add lime wedges for the final minute and sprinkle with fresh cilantro.

Serve:
Pair with rice, beans, or a fresh salad for a complete, flavorful meal.

Pro Tips

Cheese: Shred from a block for smoother melting. Cheddar Jack, Monterey Jack, Cheddar, or Mozzarella all work.
Heat Level: Adjust hot sauce, cayenne, and red pepper flakes to taste.

Tomatoes: Swap for white wine or chicken broth if avoiding tomatoes.
Add-Ins: Corn or black beans can be added when simmering the sauce.

Storage

Refrigerator: 3 days in an airtight container.

Freezer: Up to 3 months.
Reheating: Thaw overnight and bake covered at 350°F for 20–25 minutes.

Perfect Rice Side

Bring 2 cups chicken broth to a boil, add 1 cup white rice.

Cover, reduce heat, and simmer 15 minutes.
Turn off heat, let sit 10 minutes.

Yield: 3 cups flavorful rice.

Nutrition (per serving, 4 servings)