Cajun Chicken

I first spotted a version of this Cajun Chicken on Pinterest one cozy evening, and the photo alone stopped me mid-scroll—it looked creamy, spicy, and downright irresistible. Of course, I couldn’t resist putting my own twist on it. After a few tweaks and taste tests, this dish turned into something truly special in my kitchen. The chicken gets perfectly golden, the sauce turns rich and velvety, and the Cajun spices bring just the right amount of kick. It’s one of those recipes that feels like a warm hug after a long day—simple, comforting, and full of flavor.

Why You’ll Love This Cajun Chicken Recipe

• Full of bold Louisiana flavor: A perfect blend of smoky, spicy, and creamy notes.
• Quick and easy: Ready in about 45 minutes with simple pantry ingredients.
• One-skillet magic: Less cleanup, more flavor.
• Customizable heat: Adjust spice levels to suit your taste.
• Perfect with rice: The sauce pairs beautifully with fluffy white or jasmine rice.

Ingredients for Cajun Chicken

For the Sauce

• 1½ cups chicken broth
• ¾ cup heavy cream (or half and half)
• 1 tablespoon honey
• 2 teaspoons hot sauce (such as Frank’s)
• 2 teaspoons Cajun seasoning
• 1 teaspoon brown sugar
• ½ teaspoon each mustard powder and oregano
• 1 pinch each cayenne pepper and red pepper flakes

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1½ teaspoons Cajun seasoning
• 3 tablespoons flour
• 1–2 tablespoons olive oil or avocado oil

For the Sauce Base

• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 10 oz Rotel diced tomatoes with green chilies (juice reserved)
• ¾ cup Cheddar Jack cheese, shredded
• 2 teaspoons lime juice

For Serving

• Lime wedges
• Fresh cilantro, roughly chopped

How to Make Cajun Chicken

Step 1: Prep the Ingredients

Drain and reserve the juice from the diced tomatoes; you’ll use it to deglaze the skillet. Combine the sauce ingredients in a large measuring cup and set aside. Slice chicken breasts in half lengthwise to create thinner pieces, then pound to ½ inch thick for even cooking. Season both sides with Cajun seasoning, lightly coat with flour, and rub to cover completely.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for about 4–5 minutes per side until golden and cooked through. Transfer to a plate and set aside.

Step 3: Build the Sauce

Add the reserved tomato juice to the skillet and scrape up any browned bits with a spatula for extra flavor. Reduce the heat to medium, add butter and garlic, and sauté for 1 minute until fragrant. Sprinkle in flour and stir continuously for 2 minutes to cook off the raw taste.

Step 4: Combine and Simmer

Slowly pour in the prepared sauce mixture, stirring constantly to keep it smooth. Bring to a boil, then reduce to a gentle simmer. Add drained tomatoes and let it cook uncovered for 5–7 minutes, allowing the sauce to thicken and the flavors to deepen.

Step 5: Add Cheese and Finish

Reduce heat to low, gradually sprinkle in shredded cheese, and stir until melted and creamy. Add lime juice for a bright finish. Return the chicken to the skillet, spoon sauce over the top, and let it simmer uncovered for about 4 minutes. Add fresh lime wedges during the last minute, then top with chopped cilantro.

Step 6: Serve and Enjoy

Serve hot over rice, beans, or a simple green salad. Spoon extra sauce over the top for maximum flavor.

Pro Tips for Perfect Cajun Chicken

• Cajun Seasoning: McCormick Cajun Seasoning is a great choice. If you’re salt-sensitive, use a reduced-sodium version.
• Hot Sauce: Frank’s RedHot works beautifully for that perfect tangy heat.
• Cheese Matters: Shred cheese from a block—pre-shredded cheese won’t melt as smoothly. Try a mix of Cheddar Jack and Monterey Jack for extra creaminess.
• Tomato-Free Option: Skip tomatoes and deglaze the pan with ¼ cup of dry white wine or extra chicken broth.
• Adjust the Heat: For a milder version, reduce the hot sauce to 1 teaspoon and skip the cayenne.
• Flavor Add-ins: Add black beans, corn, or even bell peppers for extra texture and flavor.

How to Serve Cajun Chicken

• Over fluffy rice or creamy mashed potatoes.
• With garlic bread to soak up the sauce.
• Alongside grilled vegetables or a crisp green salad for balance.
• For a Louisiana twist, serve it with Cajun rice or buttery cornbread.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze for up to 3 months in a freezer-safe container.
• Reheat: Thaw overnight and bake covered at 350°F for 20–25 minutes, or reheat gently on the stove with a splash of broth to maintain creaminess.

My Method for Perfect Rice

Bring 2 cups chicken broth to a boil. Add 1 cup long-grain white rice and return to a boil. Cover tightly, reduce to low heat, and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes before fluffing. This yields perfectly tender rice that pairs wonderfully with Cajun Chicken.

Nutritional Information (Per Serving)

Calories: 481 | Carbohydrates: 18g | Protein: 21g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 132mg | Sodium: 674mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2133IU | Vitamin C: 11mg | Calcium: 226mg | Iron: 2mg

Final Thoughts

This Cajun Chicken recipe captures everything we love about Southern comfort cooking — bold spices, creamy sauce, and juicy chicken in every bite. It’s versatile enough for family dinners yet impressive enough for guests. With its balance of heat, sweetness, and tang, this dish brings the heart of Louisiana straight to your table. Serve it with rice, squeeze over fresh lime, and enjoy the magic of Cajun flavor in every bite!