This Creamy Cajun Chicken is a bold and flavorful skillet dinner that’s easy enough for a weeknight yet impressive enough for guests. Juicy pan-seared chicken is smothered in a creamy, spicy Cajun sauce with the perfect balance of heat, sweetness, and richness. Served over fluffy rice with fresh lime and cilantro, it’s comfort food with a kick!
Why You’ll Love This Recipe
This dish delivers a powerhouse of flavor with every bite. Here’s what makes it special:
- Sweet & Savory Balance: A blend of honey, brown sugar, broth, and cheese.
- Creamy with a Kick: Cajun spices and hot sauce mingle with cream for that smooth heat.
- Customizable: Easily adjust the spice level, add beans or corn, or swap out cheese varieties.
- One-Pan Wonder: Everything cooks in a single skillet for easy prep and cleanup.
Ingredients You’ll Need
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 ½ tsp Cajun seasoning
- 3 tbsp flour
- 1–2 tbsp olive or avocado oil
For the Sauce:
- 1 ½ cups chicken broth
- ¾ cup heavy cream (or half-and-half)
- 1 tbsp honey
- 2 tsp hot sauce (like Frank’s)
- 2 tsp Cajun seasoning
- 1 tsp brown sugar
- ½ tsp each: mustard powder, oregano
- Pinch of cayenne pepper and red pepper flakes (optional)
Other Ingredients:
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp flour
- 10 oz can Rotel diced tomatoes with green chilies (juice reserved)
- ¾ cup shredded Cheddar Jack cheese
- 2 tsp lime juice
- Fresh lime wedges and chopped cilantro for garnish
How to Make It
1. Prepare the Chicken
- Slice chicken breasts in half horizontally to make thinner cutlets.
- Pound to ½-inch thickness with a meat mallet for even cooking.
- Season both sides with Cajun seasoning and lightly coat with flour.
2. Sear the Chicken
- Heat oil in a large skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden brown. Set aside.
3. Start the Sauce
- Pour in the reserved tomato juice to deglaze the pan and scrape up any browned bits.
- Add butter and garlic; sauté for 1 minute.
- Stir in flour and cook for 1–2 minutes to eliminate the raw flour taste.
4. Make It Creamy
- Slowly pour in the pre-mixed sauce ingredients, stirring constantly.
- Bring to a boil, then reduce to a simmer.
- Stir in drained tomatoes and simmer uncovered for 5–7 minutes until slightly thickened.
5. Finish the Dish
- Lower the heat and slowly add cheese, stirring until melted.
- Stir in lime juice.
- Return chicken to the skillet and spoon sauce over the top.
- Simmer uncovered for 5 more minutes. Add lime wedges in the final minute.
- Garnish with chopped cilantro and serve with rice, beans, or salad.
Pro Tips for Success
- Cajun Seasoning: Use a no-salt or reduced-sodium version if you’re watching your salt intake.
- Cheese: Freshly shredded cheese melts better—Cheddar Jack, Monterey Jack, or even Mozzarella are great options.
- No Tomatoes? Substitute ¼ cup dry white wine or extra chicken broth to deglaze the skillet.
- Less Heat? Cut back on hot sauce and cayenne. You can also use plain diced tomatoes instead of Rotel.
- Additions: Stir in black beans or corn when adding the tomatoes for more texture and flavor.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- To reheat from frozen, thaw overnight and bake covered at 350°F for 20–25 minutes.
Recommended Tools
- 12-inch Cast Iron Skillet – For even heat and perfect searing.
- Large Measuring Cup – Great for mixing and pouring the sauce.
- Kitchen Tongs – To easily flip chicken while searing.
- Meat Mallet – For even, tender chicken.
- Sharp Chef’s Knife – Essential for prep work.