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Cajun Lime Chicken Recipe

Cajun Lime Chicken Recipe
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★★★★★

5.1 from 15 reviews

This Cajun Lime Chicken recipe features tender, seasoned chicken breasts cooked to golden perfection and smothered in a rich, creamy sauce with a zesty lime twist. The sauce combines spices, creamy dairy, and diced tomatoes for a flavorful meal that’s perfect for a quick weeknight dinner or an impressive weekend feast. Served with fresh lime wedges and chopped cilantro, this dish delivers a delightful balance of bold Cajun flavors and bright citrus notes.

Ingredients

Scale

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

For the Sauce:

  • 1 ½ cups chicken broth
  • ¾ cups heavy cream (can substitute with 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
  • A pinch of cayenne pepper
  • A pinch of red pepper flakes
  • 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

Instructions

  1. Prep Work: Drain and reserve the juice from the diced tomatoes. In a large measuring cup with a spout, combine the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes. Stir well and set aside.
  2. Make the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the slices between two pieces of plastic wrap or parchment and gently pound with a meat mallet until about ½ inch thick. Season both sides with Cajun seasoning, then dredge lightly in flour to coat evenly.
  3. Cook the Chicken: Heat olive or avocado oil in a large skillet over medium-high heat. When hot, add the chicken slices and sear for 4-5 minutes per side until they turn golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Make the Sauce: Return the skillet to medium heat and pour in the reserved tomato juice from the Rotel tomatoes. Use a spatula to scrape up any browned bits from the pan. Add butter and minced garlic, cooking for about 1 minute until fragrant. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to form a roux. Gradually whisk in the prepared sauce mixture, continuously stirring to avoid lumps. Bring the sauce to a boil, then reduce to a simmer for 5-7 minutes until it thickens. Lower the heat and slowly add the shredded cheddar jack cheese, stirring until fully melted. Finally, stir in the lime juice for brightness.
  5. Combine and Serve: Return the cooked chicken to the skillet, turning to coat with the sauce. Simmer gently for 4 minutes to meld flavors. Add lime wedges to the skillet and cook for another minute. Serve the chicken hot, garnished with freshly chopped cilantro and accompanied by the lime wedges for squeezing over the top.

Notes

  • You can substitute half and half for heavy cream for a lighter sauce.
  • Adjust the amount of hot sauce and cayenne for desired spice level.
  • Use avocado oil for a higher smoke point and subtle flavor.
  • This dish pairs well with steamed rice, quinoa, or crusty bread to soak up the delicious sauce.
  • For a lower carb version, skip the flour coating on the chicken and use a thickener like xanthan gum in the sauce.

Nutrition

Keywords: Cajun chicken, lime chicken, creamy Cajun sauce, spicy chicken recipe, weeknight dinner, cayenne chicken, easy Cajun meal

Find it online: https://thehungrymason.com/cajun-lime-chicken-recipe/