Why You’ll Love This Recipe
Cajun Chicken packs a punch with its blend of spicy, savory, and creamy flavors. The richness of the sauce, combined with the heat from the Cajun seasonings and the freshness from lime and cilantro, makes this dish irresistible. It’s quick, easy, and perfect for a weeknight dinner or special occasion.
Ingredients
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- 1 tbsp Cajun seasoning
- 1/4 cup flour (for dredging)
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes, drained
- 1/2 cup shredded Cheddar Jack cheese
- 1 tsp hot sauce (optional)
- 1 tbsp lime juice
- Lime slices (for garnish)
- Fresh cilantro (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chicken: Slice the chicken breasts in half to create thinner pieces. Season with Cajun seasoning, then dredge in flour.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add butter and garlic, cooking until fragrant. Add chicken broth, heavy cream, hot sauce, and simmer for a couple of minutes.
- Add Tomatoes and Cheese: Stir in the diced tomatoes and Cheddar Jack cheese, allowing the sauce to thicken. Return the chicken to the skillet and spoon sauce over the top. Simmer for an additional 5 minutes.
- Finish and Serve: Stir in lime juice, then garnish with cilantro and lime slices. Serve over rice or your choice of side.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15-20 minutes
Variations
- Less spicy: Use less hot sauce or skip the cayenne pepper for a milder dish.
- Add vegetables: Incorporate vegetables like bell peppers or spinach for added nutrition.
- Substitute cheese: Use Monterey Jack, mozzarella, or even a combination of your favorite cheeses.
Storage/Reheating
Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, place in a skillet over medium heat until warmed through. You can also freeze for up to 3 months and reheat in the oven.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe and add extra juiciness.
2. Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the chicken in advance. Store separately and combine before serving.
3. How can I make this dish spicier?
Increase the amount of hot sauce, cayenne pepper, or use a spicier Cajun seasoning.
4. What should I serve with Cajun chicken?
Serve it over rice, pasta, or with a side of roasted vegetables or salad.
5. Can I use dairy-free options?
Yes, you can substitute the heavy cream with coconut milk and use dairy-free cheese.
6. Can I add more veggies to this recipe?
Yes, bell peppers, spinach, or even mushrooms would be great additions.
7. Can I make this recipe in a slow cooker?
Yes, you can cook the chicken and sauce in a slow cooker on low for 3-4 hours, then add the cheese at the end.
8. How do I know when the chicken is fully cooked?
Ensure the internal temperature of the chicken reaches 165°F.
9. Can I use store-bought Cajun seasoning?
Yes, store-bought Cajun seasoning works fine, but homemade Cajun seasoning gives a more tailored flavor.
10. Can I freeze the leftovers?
Yes, this dish freezes well. Store it in a freezer-safe container for up to 3 months.
Conclusion
Cajun Chicken is a flavorful, creamy dish with just the right amount of heat, perfect for anyone who enjoys bold flavors. It’s a simple, quick meal that’s great for busy nights or impressing guests. Enjoy this spicy, savory dish with rice or a fresh salad for a complete meal!
Print
Cajun Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Cajun Chicken recipe is packed with bold flavors, featuring a creamy, spicy sauce made with Cajun seasoning, tomatoes, and cheese. Quick and easy to make, this dish is perfect for a weeknight dinner or a special occasion. Serve it over rice or with a fresh salad for a complete, satisfying meal that will spice up your dinner routine.
Ingredients
4 boneless skinless chicken breasts, sliced in half lengthwise
1 tbsp Cajun seasoning
1/4 cup flour (for dredging)
2 tbsp olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1 tbsp butter
2 cloves garlic, minced
1 can (10 oz) diced tomatoes, drained
1/2 cup shredded Cheddar Jack cheese
1 tsp hot sauce (optional)
1 tbsp lime juice
Lime slices (for garnish)
Fresh cilantro (for garnish)
Instructions
-
Prepare the Chicken: Slice the chicken breasts in half to create thinner pieces. Season with Cajun seasoning, then dredge in flour.
-
Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden and cooked through. Remove from the skillet and set aside.
-
Make the Sauce: In the same skillet, add butter and garlic, cooking until fragrant. Add chicken broth, heavy cream, hot sauce (if using), and simmer for a couple of minutes.
-
Add Tomatoes and Cheese: Stir in the diced tomatoes and shredded Cheddar Jack cheese, allowing the sauce to thicken. Return the chicken to the skillet and spoon sauce over the top. Simmer for an additional 5 minutes.
-
Finish and Serve: Stir in lime juice, then garnish with cilantro and lime slices. Serve over rice or your choice of side.
Notes
Variations:
Less spicy: Use less hot sauce or skip the cayenne for a milder version.
Add vegetables: Bell peppers or spinach can be added to the dish for extra nutrition and flavor.
Substitute cheese: Use Monterey Jack, mozzarella, or a mix of your favorite cheeses for different flavor profiles.
Storage/Reheating:
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
This dish can be frozen for up to 3 months. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Cajun, Southern
