Cajun Chicken

When life gets chaotic (and dinner time sneaks up like a ninja), Cajun Chicken might just become your new secret weapon. It’s spicy, creamy, and surprisingly easy to pull off—especially on a weeknight when the last thing you want is to play line cook for two hours. Whether you’re juggling kids, deadlines, or just trying to keep your sanity intact, this recipe is your delicious way out.

I’ve leaned into this dish more times than I can count—especially on those “ugh, what’s for dinner?” nights. It’s bold, comforting, and comes together in just one skillet, which means fewer dishes. Can I get an amen?

Why You’ll Love This Cajun Chicken

Besides the fact that it smells like a cozy New Orleans kitchen in the best way, this Cajun Chicken recipe hits that perfect trifecta:
✅ Packed with flavor
✅ Easy on time and cleanup
✅ Feels fancy but is totally weeknight-friendly

The sauce? Creamy with a little kick. The chicken? Perfectly seared with that golden crust you dream about. It’s a restaurant-style meal, right in your home kitchen—and no tipping required.

Ingredients You’ll Need

Let’s break it down so you can double-check your fridge and pantry before diving in.

For the Sauce:

• 1 ½ cups chicken broth
• ¾ cup heavy cream (or sub half & half if needed)
• 1 tbsp honey
• 2 tsp hot sauce
• 2 tsp Cajun seasoning
• 1 tsp light brown sugar
• ½ tsp each: mustard powder, oregano
• Pinch of cayenne & red pepper flakes

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 ½ tsp Cajun seasoning
• 3 tbsp flour
• 1–2 tbsp olive or avocado oil

Other:

• 3 tbsp butter
• 3 cloves garlic, minced
• 3 tbsp flour
• 10 oz. Rotel diced tomatoes with green chilies (reserve the juice)
• ¾ cup shredded cheddar jack cheese
• 2 tsp lime juice

Garnish & Serving:

• Fresh lime wedges
• Chopped cilantro
• Optional: Rice, beans, or salad

How to Make Cajun Chicken (Without Breaking a Sweat)

Step 1: Get Prepped

• Drain your diced tomatoes and save that flavorful juice (trust me—it’s liquid gold for the sauce).
• In a measuring cup, whisk together all your sauce ingredients and set it aside like the boss you are.

Step 2: Chicken, Meet Skillet

• Slice the chicken breasts in half lengthwise so they’re nice and thin.
• Cover with plastic wrap and give them a good pounding until about ½ inch thick.
• Season with Cajun seasoning, dust with flour, and rub it in. This step helps build a gorgeous crust and thickens your sauce later.
• Heat oil in a skillet on medium-high and sear the chicken for 4–5 minutes per side. Don’t overcrowd the pan—work in batches if you need to.

Step 3: Let’s Talk Sauce

• Pour in that reserved tomato juice and lower the heat to medium. Scrape up those browned bits—aka “fond”—because they’re pure flavor magic.
• Add butter and garlic. Let it sizzle for about a minute.
• Stir in flour and cook for 2 minutes to nix that raw flour taste.
• Slowly whisk in your prepared sauce mixture, then bring it to a boil.
• Reduce to a gentle simmer. Add drained tomatoes and cook for 5–7 minutes until thick and luscious.
• Lower the heat and slowly melt in the cheese, then stir in lime juice.

Step 4: Finish Strong

• Nestle your chicken back into the skillet, spoon some sauce over the top, and let it simmer (uncovered) for 4 minutes.
• Toss in those lime wedges, cook one more minute, then sprinkle with fresh cilantro.

Cooking Tips from My Kitchen to Yours

• No heavy cream? No problem! Half and half works just fine, or even full-fat coconut milk if you’re dairy-free.
• Want extra heat? Double the cayenne or add jalapeños with the tomatoes.
• Serve it with: rice (plain or cilantro-lime), black beans, or even a fresh green salad if you’re watching the carbs.
• Don’t skip the lime. It gives the sauce that zesty pop that ties everything together. Think of it like mascara for your meal—it just wakes it up.

A Little Backstory…

I stumbled onto this dish one rainy Tuesday when my fridge was basically a sad tomato, a pack of chicken, and hope. A few spice tweaks and some pantry magic later, this Cajun Chicken was born. Now it’s a family favorite—and my go-to when I want something fast and impressive.

Cajun Chicken FAQs

Conclusion

Whether you’re cooking for a crowd or just yourself, this Cajun Chicken brings bold flavor and a whole lotta comfort to the table. It’s the kind of dish that makes your kitchen smell like a warm Southern hug—and honestly, who couldn’t use one of those?

Ready to spice up your dinner game? Grab that skillet and let’s make some magic. ✨

Explore More Chicken Magic: Your Next Flavor Adventure Awaits

If this Cajun Chicken recipe made your taste buds dance, don’t stop here—there’s a whole world of bold, comforting, and easy chicken recipes waiting for you! Whether you’re craving something spicy, creamy, or baked with a Southern twist, here are a few hand-picked dishes to keep your meal planning fresh and flavorful:

1. Turn up the heat (and the comfort) with this rich and indulgent recipe for Creamy Cajun Chicken Stuffed Shells—a pasta lover’s dream with the same Cajun flavor kick.
2. For those who love Tex-Mex vibes, don’t miss these hearty Chicken Fajitas, packed with sizzling peppers and a homemade spice blend.
3. Craving something sweet and spicy? This sticky, satisfying Sweet and Spicy Sticky Chicken brings all the boldness to your plate.
4. Or take a flavor trip south of the border with the smoky, cheesy comfort of our Santa Fe Chicken—a one-skillet favorite that’s as easy as it is satisfying.

From skillet meals to oven-baked wonders, Chicken Magic Recipes is here to keep dinner exciting and stress-free. Happy cooking, friend!

Cajun Chicken

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This Creamy Cajun Chicken is a bold, one-skillet dinner packed with zesty spice, cheesy richness, and juicy seared chicken. It’s quick, comforting, and perfect over rice for a no-fuss, flavor-packed meal your family will love!

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Ingredients

Scale 1x2x3x

For the Sauce:

• 1 ½ cups chicken broth

• ¾ cup heavy cream (or half and half)

• 1 tablespoon honey

• 2 teaspoons hot sauce

• 2 teaspoons Cajun seasoning

• 1 teaspoon light brown sugar

• ½ teaspoon mustard powder

• ½ teaspoon oregano

• Pinch of cayenne pepper

• Pinch of red pepper flakes

For the Chicken:

• 2 large boneless, skinless chicken breasts

• 1 ½ teaspoons Cajun seasoning

• 3 tablespoons flour

• 1–2 tablespoons olive oil or avocado oil

Other:

• 3 tablespoons butter

• 3 cloves garlic, minced

• 3 tablespoons flour

• 10 oz. Rotel diced tomatoes with green chilies (juice reserved)

• ¾ cup shredded cheddar jack cheese

• 2 teaspoons lime juice

For Serving:

• Lime wedges

• Fresh cilantro, roughly chopped

• Cooked white rice, beans, or salad (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep Ingredients:
   Drain diced tomatoes, reserving the juice (about ¼ cup). Mix all sauce ingredients in a large measuring cup and set aside.

2. Prepare the Chicken:
   Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to ½ inch thick. Season with Cajun seasoning and lightly coat with flour.

3. Cook the Chicken:
   Heat oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side, until golden and cooked through. Set aside.

4. Make the Sauce:
   Pour reserved tomato juice into the pan to deglaze, scraping up browned bits. Add butter and garlic, cook 1 minute. Stir in flour and cook 2 more minutes. Gradually pour in sauce mixture while stirring.

5. Simmer and Thicken:
   Bring sauce to a boil, then reduce to a simmer. Stir in drained tomatoes and cook for 5–7 minutes. Lower heat, add cheese gradually until melted, then stir in lime juice.

6. Finish the Dish:
   Return chicken to skillet, spoon sauce on top, and simmer uncovered for 4 minutes. Add lime wedges, cook another minute, then top with cilantro.

7. Serve:
   Plate with rice, beans, or salad and enjoy!

Notes

• For extra spice, double the cayenne or add sliced jalapeños.

• Heavy cream creates a richer sauce, but half and half works great for a lighter option.

• Make it low-carb by skipping rice and serving over cauliflower rice or sautéed veggies.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 480 kcal
• Sugar: 5 g
• Sodium: 740mg
• Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 36 g
• Cholesterol: 145 mg