Ingredients
For the Sauce
- 1 ½ cups chicken broth
- ¾ cups heavy cream (can substitute 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 dried oregano
- Pinch of cayenne pepper
- Pinch of red pepper flakes
- 10 oz. Rotel diced tomatoes with green chilies (juice reserved)
- ¾ cup shredded cheddar jack cheese
- 2 teaspoons lime juice
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)
- 3 tablespoons butter
- 3 cloves garlic, minced
To Garnish and Serve
- Lime wedges
- Fresh cilantro, roughly chopped
Instructions
- Prep Work: Drain and reserve about ¼ cup of the juice from the diced tomatoes to use later for deglazing the skillet. Combine all the sauce ingredients—chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes—in a large measuring cup with a spout and set aside.
- Prepare the Chicken: Slice each chicken breast in half lengthwise to make two thinner pieces. Cover them with plastic wrap and lightly pound with the textured side of a meat mallet until about ½ inch thick for even cooking.
- Season and Flour the Chicken: Season both sides of each chicken piece with Cajun seasoning. Sprinkle flour evenly over each side and rub it in to create a light coating. This will add texture to the chicken and help thicken the sauce later.
- Sear the Chicken: Heat olive oil (or avocado oil) in a large skillet over medium-high heat. Sear the chicken breasts in batches for 4-5 minutes on each side until they develop a golden crust. Remove from skillet and set aside.
- Make the Sauce Base: Turn heat to medium and add the reserved tomato juice to the skillet. Use a silicone spatula to scrape up any browned bits (‘fond’) stuck to the pan for added flavor.
- Add Butter and Garlic: Add butter and minced garlic to the skillet. Cook, stirring, for 1 minute until the garlic is fragrant but not browned.
- Create a Roux: Stir in 3 tablespoons of flour and cook continuously for about 2 minutes to eliminate the raw flour taste. This mixture will help thicken the sauce.
- Incorporate Sauce Mixture: Slowly add the prepared sauce ingredients from step 1 in small splashes, stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce to a gentle simmer.
- Add Tomatoes and Simmer: Add the drained diced tomatoes to the sauce. Let the sauce simmer and reduce for 5-7 minutes so the flavors meld and the sauce thickens.
- Add Cheese and Lime Juice: Lower heat to low and gradually sprinkle in the shredded cheddar jack cheese, stirring continuously until fully melted and incorporated. Stir in lime juice slowly for a bright, tangy finish.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, spooning the sauce over them. Let them simmer uncovered for 4 minutes to blend flavors and ensure chicken is heated through.
- Final Touches: Add lime wedges to the skillet and simmer for 1 additional minute. Remove from heat, then garnish with freshly chopped cilantro. Serve hot, ideally with rice, beans, or a fresh salad to complete the meal.
Notes
- You can substitute half and half for heavy cream to lighten the sauce.
- Using the textured side of a meat mallet helps achieve even thickness for uniform cooking.
- The flour coating on chicken helps create a crispy exterior and thickens the sauce when simmered together.
- Adjust hot sauce and cayenne pepper according to your preferred spice level.
- Serve with rice, black beans, or a green salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern Cajun