Cajun Chicken

Why You’ll Love This Recipe

I absolutely love how this dish brings together sweet, savory, spicy, and tangy flavors in one skillet. The creamy sauce—made with chicken broth, heavy cream, hot sauce, honey, tomatoes, and melty cheese—creates a bowl-worthy richness. It hits all the notes: comforting, bold, and with a kick that makes every bite exciting .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Boneless skinless chicken breasts
• Cajun seasoning
• All-purpose flour
• Olive oil (or avocado oil)
• Tomato juice (from diced tomatoes)
• Garlic
• Butter
• Flour (for roux)
• Chicken broth
• Heavy cream (or half‑and‑half)
• Honey
• Hot sauce
• Brown sugar
• Mustard powder
• Oregano
• Cayenne pepper & red pepper flakes
• Rotel diced tomatoes with green chilies
• Cheddar‑Jack cheese
• Lime juice & lime wedges
• Fresh cilantro for garnish

Directions

1. I halve the chicken breasts lengthwise, pound them thin, season with Cajun seasoning, and dredge lightly in flour.

2. I heat oil in a skillet and sear the chicken 4‑5 minutes per side until golden. Then I set them aside .

3. I pour in drained tomato juice to deglaze the skillet, then add garlic and butter.

4. I stir in flour to make a roux, cooking for about a minute.

5. I slowly whisk in the sauce mixture—chicken broth, cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes—bringing it to a boil, then simmering for 5–7 minutes .

6. I reduce heat to low and gradually stir in shredded Cheddar‑Jack cheese until smooth.

7. I add lime juice and nestle the chicken back into the sauce, spooning it over the top and simmering for another 5 minutes. I finish with lime wedges and cilantro before serving, ideally over rice, beans, or salad .

Servings and timing

• Servings: 4 people

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Milder heat: I tone down the spice by using just 1 tsp hot sauce and skipping the cayenne/red pepper flakes .

• Cheese swaps: I sometimes use a mix of Monterey Jack, Cheddar, or mozzarella to vary the creaminess .

• Tomato alternative: If tomatoes aren’t my thing, I use ¼ cup white wine or extra chicken broth instead .

• Extra veggies: I toss in black beans or corn when adding tomatoes for a boost of texture and flavor .

• Freezer‑friendly: I freeze leftovers (without rice) in an airtight container for up to 3 months .

Storage/reheating

I store any leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. To reheat from frozen, I thaw overnight and warm it in a covered dish at 350 °F for 20–25 minutes. If refrigerated, I reheat gently on the stovetop or in a covered dish at 325 °F until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—I use boneless skinless thighs for extra juiciness. The cook time stays the same since they’re cut and pounded to similar thickness.

2. Is this recipe gluten‑free?

Not as written, since both the chicken and the roux use flour. To make it gluten-free, I use a 1:1 gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

3. What level of spice does it have?

It has a moderate kick—around 5/10 with 2 tsp hot sauce plus cayenne and red pepper flakes. I reduce or omit those for a milder version.

4. Can I prep the sauce ahead?

Definitely—I prepare the sauce ahead of time and gently reheat it. Then I quickly sear the chicken and finish in the warm sauce.

5. What’s the best side dish?

I love serving it over steamed rice to soak up the sauce. Black beans, corn salad, or a fresh green salad also pair beautifully.

Conclusion

I reach for this Cajun Chicken when I want bold, creamy, and comforting flavors without a ton of effort. It perfectly balances spice and richness, and leftovers are equally delicious. I hope it becomes a staple in my weeknight rotation—and yours too! Let me know if you’d like tips for pairing it or adapting it further.