This Cajun Chicken recipe brings bold, Louisiana-inspired flavors to your weeknight table with minimal effort. The creamy sauce with a spicy kick transforms simple chicken breasts into a restaurant-quality meal that’s ready in 45 minutes, making it perfect for busy families craving something special.
Table of Contents
Ingredients for Cajun Chicken
I’ve tested this recipe dozens of times to get the ingredient balance just right. My go-to is always McCormick Cajun seasoning for consistent flavor, and I recommend using heavy cream rather than half and half for the richest sauce. Here’s everything you’ll need:
For the Sauce:
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- 1 tablespoon honey
- 2 teaspoons hot sauce (I always use Frank’s for the perfect tang)
- 2 teaspoons Cajun seasoning
- 1 teaspoon light brown sugar
- ½ teaspoon mustard powder
- ½ teaspoon oregano
- 1 pinch cayenne pepper
- 1 pinch 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 (I prefer avocado oil for higher heat tolerance)
Additional Ingredients:
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 10 oz Rotel diced tomatoes with green chilies (juice reserved – this is essential!)
- ¾ cup shredded cheddar jack cheese (pro tip: shred from a block for better melting)
- 2 teaspoons lime juice
- Fresh cilantro for garnish
- Lime wedges for serving
Step-by-Step Instructions
In my experience, the secret to perfect Cajun chicken is creating an even thickness so everything cooks uniformly. Here’s exactly how I make it:
Step 1: Slice each chicken breast in half horizontally to create 4 thinner pieces total. Cover with plastic wrap and use a meat mallet to pound to ½-inch thickness. Season both sides generously with Cajun seasoning, then sprinkle flour over the surface and rub it in. This coating prevents sticking and helps thicken the sauce later.
Step 2: Heat oil in a 12-inch skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a golden crust forms. Don’t move it around – let that crust develop. Remove and set aside on a plate.
Step 3: Add the reserved tomato juice to the hot skillet and scrape up all those flavorful browned bits from the bottom using a silicone spatula. This step adds incredible depth to your sauce. Add butter and minced garlic, cooking for 1 minute until fragrant.
Step 4: Stir in flour and cook for 2 minutes, stirring constantly. You’ll know it’s ready when the raw flour smell disappears and the mixture turns slightly golden. Add your prepared sauce mixture in small splashes while stirring continuously to prevent lumps.
Step 5: Bring to a boil, then reduce to a gentle simmer. Add the drained tomatoes and let everything reduce for 5-7 minutes. The sauce should thicken noticeably, coat the back of a spoon, and reduce by about one-third in volume.
Step 6: Lower heat to low and slowly add the cheese about ¼ cup at a time, stirring constantly until melted and smooth. Stir in lime juice, which brightens all the flavors.
Step 7: Return chicken to the skillet, spoon sauce over top, and simmer uncovered for 4 minutes. Add lime wedges and simmer 1 more minute. Remove from heat, garnish with fresh cilantro, and serve immediately.
Best Side Dishes for Cajun Chicken
The bold, creamy flavors of this Cajun chicken pair beautifully with lighter, fresh sides that balance the richness and complement the spice level.
Fluffy White Rice: The classic pairing that soaks up every drop of that incredible sauce. I cook mine in chicken broth instead of water for extra flavor. For perfectly cooked rice, try this Creamy Smothered Chicken and Rice method.
Black Beans and Rice with Sausage: This adds fiber, protein, and a touch of sweetness that complements the spicy heat perfectly while creating a complete meal with Cajun flair.
Fresh Green Salad: A crisp salad with lime vinaigrette cuts through the richness and adds a refreshing contrast that balances the plate. The acidity helps cleanse your palate between bites.
Roasted Vegetables: Try bell peppers, zucchini, or green beans roasted with olive oil and garlic for a nutritious side that adds color and texture. The Sheet Pan Sausage and Veggies technique works perfectly here.
Crusty Bread or Garlic Bread Rolls: Perfect for mopping up every bit of that creamy Cajun sauce – nothing should go to waste!
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight, making this an excellent meal prep option for busy weeknights.
For reheating, I recommend using the stovetop over low heat with a splash of chicken broth to loosen the sauce. This method preserves the creamy texture better than microwaving. If using the microwave, heat in 30-second intervals, stirring between each to prevent the cream from separating.
This recipe freezes surprisingly well for up to 3 months. Thaw overnight in the fridge, then reheat gently in a covered baking dish at 350°F for 20-25 minutes. Pro tip: slightly undercook the chicken if you plan to freeze it, as reheating will continue the cooking process and prevent dryness.
FAQs
Can I make this recipe less spicy for kids?
Absolutely! Use just 1 teaspoon of hot sauce instead of 2, skip the cayenne and red pepper flakes entirely, and substitute regular diced tomatoes for the Rotel. The Cajun seasoning will still give you great flavor without overwhelming heat.
What can I substitute for heavy cream?
Half and half works well, though the sauce will be slightly thinner. For a lighter version, try using whole milk mixed with 2 tablespoons of cream cheese to maintain creaminess while reducing calories.
Can I use chicken thighs instead of breasts?
Yes! Boneless skinless thighs work beautifully and stay even more tender. Cook them for the same amount of time, though they may need an extra minute or two depending on thickness. The dark meat holds up wonderfully to bold Cajun spices.
Cajun Chicken
Ingredients
Equipment
Method
- Drain and reserve the juice from the Rotel tomatoes (about ¼ cup). Combine all sauce ingredients (chicken broth, heavy cream, honey, hot sauce, 2 teaspoons Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes) in a large measuring cup and set aside.
- Slice each chicken breast in half horizontally to create 4 thinner pieces total. Cover with plastic wrap and pound with a meat mallet to ½-inch thickness. Season both sides with 1 ½ teaspoons Cajun seasoning, then sprinkle 3 tablespoons flour over the surface and rub it in.
- Heat 1-2 tablespoons oil in a 12-inch skillet over medium-high heat. Sear chicken for 4-5 minutes per side until a golden crust develops. Remove and set aside on a plate.
- Add reserved tomato juice to the hot skillet and scrape the bottom with a silicone spatula to release browned bits. Add butter and minced garlic, cooking for 1 minute until fragrant.
- Stir in 3 tablespoons flour and cook continuously for 2 minutes until the raw flour smell is gone and mixture turns slightly golden. Add the sauce mixture in small splashes while stirring continuously to prevent lumps.
- Bring sauce to a boil, then reduce to a gentle simmer. Add drained tomatoes and simmer for 5-7 minutes until sauce thickens, coats the back of a spoon, and reduces by about one-third in volume.
- Reduce heat to low. Slowly add shredded cheese about ¼ cup at a time while stirring continuously until melted and smooth. Stir in lime juice.
- Return chicken to the skillet and spoon sauce over top. Simmer uncovered for 4 minutes. Add lime wedges and simmer 1 more minute. Remove from heat, garnish with fresh cilantro, and serve over rice.
