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Creamy Cajun Chicken with Tomato and Lime Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 50 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun

Description

This flavorful Cajun Chicken recipe features tender chicken breasts coated in a savory Cajun-spiced flour, seared to a golden crust, and smothered in a creamy, spicy tomato sauce with cheddar jack cheese and fresh lime for a zesty finish.

Ingredients

Units Scale

Chicken

  • 2 large boneless skinless chicken breasts
  • 1 1/2 teaspoons Cajun seasoning
  • 3 tablespoons flour
  • 1–2 tablespoons olive oil (or avocado oil)
  • 3 tablespoons butter
  • 3 cloves garlic (minced)
  • 3 tablespoons flour

Sauce

  • 1 1/2 cups chicken broth
  • 3/4 cups heavy cream (can sub half and half)
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon brown sugar (I use light)
  • 1/2 teaspoon EACH: mustard powder, oregano
  • 1 pinch EACH: cayenne pepper, red pepper flakes
  • 10 oz. Rotel diced tomatoes with green chilies (juice reserved)
  • 3/4 cup cheddar jack cheese (shredded. See notes.)
  • 2 teaspoons lime juice
  • Lime Wedges
  • Fresh Cilantro (roughly chopped)

Instructions

  1. Prep Work 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. Combine the sauce ingredients in a large measuring cup with a spout and set aside.
  3. Make the Chicken 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.
  4. 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.)
  5. Sear the chicken 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.
  6. Make the Sauce 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.
  7. Add the butter and garlic and cook for 1 minute.
  8. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  9. Add the sauce mixture (from step 2), in small splashes, stirring continuously.
  10. 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.
  11. Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.
  12. 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.)

Notes

  • The flour sprinkled on the chicken adds texture and helps prevent sticking as well as thickens the sauce.
  • Cheddar jack cheese melts smoothly into the sauce creating a creamy texture.
  • Serve with rice, beans, or salad for a complete meal.

Find it online: https://yumrecipesfood.com/creamy-cajun-chicken-with-tomato-and-lime-recipe/