Description
Juicy chicken seared and simmered in a bold Cajun cream sauce with garlic, cheese, and Rotel tomatoes—easy, flavorful, and ready in 45 minutes.
Ingredients
Boneless skinless chicken breasts
Cajun seasoning
All-purpose flour
Olive oil (or avocado oil)
Tomato juice (from diced tomatoes)
Garlic (minced)
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
Shredded Cheddar-Jack cheese
Lime juice & lime wedges
Fresh cilantro (for garnish)
Instructions
Halve chicken breasts lengthwise and pound thin. Season with Cajun seasoning and dredge lightly in flour.
Heat oil in skillet and sear chicken 4–5 minutes per side until golden. Remove and set aside.
Deglaze skillet with tomato juice, then add garlic and butter.
Stir in flour and cook 1 minute to form a roux.
Slowly whisk in chicken broth, cream, honey, hot sauce, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes. Bring to a boil, then reduce to simmer 5–7 minutes.
Reduce heat and stir in cheese until melted and smooth.
Add lime juice and return chicken to skillet. Spoon sauce over and simmer for 5 more minutes.
Garnish with fresh cilantro and lime wedges. Serve over rice or with beans or salad.
Notes
Reduce heat by omitting cayenne and red pepper flakes.
Use different cheeses like Monterey Jack or mozzarella.
For a tomato-free version, replace with white wine or broth.
Add black beans or corn for extra texture.
Freeze sauce and chicken (without rice) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove-top, Skillet
- Cuisine: Cajun, Southern American
