Cajun Chicken

Cajun Chicken

from thecozycook.com
Main Course
45 min
4 servings
481 kcal / serving

This Cajun Chicken recipe is easy to make in a skillet and serve with rice. It has the best cream sauce with a kick, you will love these Cajun flavors!

Ingredients

  • 1 ½ cupschicken broth
  • ¾ cupsheavy cream (can sub half and half)
  • 1 tablespoonhoney
  • 2 teaspoonshot sauce
  • 2 teaspoonscajun seasoning
  • 1 teaspoonbrown sugar (i use light)
  • ½ teaspooneach: mustard powder, oregano
  • 1 pincheach: cayenne pepper, red pepper flakes
  • 2 largeboneless skinless chicken breasts
  • 1 ½ teaspoonscajun seasoning
  • 3 tablespoonsflour
  • 1 tablespoonsolive oil (or avocado oil)
  • 3 tablespoonsbutter
  • 3 clovesgarlic (minced)
  • 3 tablespoonsflour
  • 10 oz.rotel diced tomatoes with green chilies (juice reserved)
  • ¾ cupcheddar jack cheese (shredded. see notes.)
  • 2 teaspoonslime juice
  • lime wedges
  • fresh cilantro (roughly chopped)

Directions

Prep work

  1. 1

    Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after searing the chicken. (You should have about ¼ cup.)

  2. 2

    Combine the sauce ingredients in a large measuring cup with a spout and set aside.

Make the chicken

  1. 1

    Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.

  2. 2

    Season each side with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)

  3. 3

    Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the sauce

  1. 1

    Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce.

  2. 2

    Add the butter and the garlic and cook for 1 minute.

  3. 3

    Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

  4. 4

    Add the sauce mixture (from step 2), in small splashes, stirring continuously.

  5. 5

    Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 5-7 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.

  6. 6

    Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.

  7. 7

    Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! (See notes for rice cooking tips.)