Description
This Cajun Chicken recipe delivers a creamy, flavorful dish perfect for a hearty dinner. Juicy seared chicken breasts are smothered in a rich sauce made with chicken broth, heavy cream, and Cajun seasoning, then topped with melted cheddar jack cheese and fresh garnishes for a deliciously satisfying meal.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 2 teaspoons Cajun seasoning
- Flour, for dredging
- Olive oil, for searing
Sauce
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon sugar
- Additional Cajun spices, to taste
- 10 oz. Rotel diced tomatoes with green chilies
Finishing
- ¾ cup cheddar jack cheese, shredded
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Season and Dredge Chicken: Sprinkle the chicken breasts evenly with Cajun seasoning, then coat them lightly in flour, shaking off any excess to prepare them for searing.
- Sear the Chicken: Heat olive oil in a hot skillet over medium-high heat. Add the chicken breasts and cook for 5–7 minutes on each side until they develop a golden-brown crust and are nearly cooked through.
- Prepare the Sauce: Remove the chicken from the skillet and set aside. In the same skillet, melt the butter and sauté the minced garlic until fragrant. Whisk in chicken broth, heavy cream, honey, hot sauce, sugar, and additional Cajun spices. Stir well to combine and bring the mixture to a gentle simmer.
- Combine and Simmer: Stir in the diced tomatoes with green chilies. Return the seared chicken breasts to the skillet, spooning the sauce over them. Sprinkle the shredded cheddar jack cheese evenly on top, then cover and cook until the cheese melts and the chicken is cooked through, about 5 minutes.
- Garnish and Serve: Finish by squeezing fresh lime juice over the chicken and sprinkling chopped cilantro on top. Serve immediately alongside your choice of side dishes.
Notes
- You can adjust the spice level by modifying the amount of Cajun seasoning and hot sauce used.
- Dredging the chicken in flour helps create a crispy crust when searing and thickens the sauce slightly.
- Use a heavy skillet or cast iron pan for even heat distribution during searing.
- Leftover sauce pairs well with rice or pasta to soak up the flavors.
- For a lower fat option, substitute heavy cream with half-and-half or a lighter cream alternative.
