Name: Cajun Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 2 large boneless skinless chicken breasts; 1 1/2 teaspoons Cajun seasoning; 3 tablespoons flour; 1-2 tablespoons olive oil (or avocado oil); 3 tablespoons butter; 3 cloves garlic (minced); 3 tablespoons flour; 1 1/2 cups chicken broth; 3/4 cups heavy cream (can sub half and half); 1 tablespoon honey; 2 teaspoons hot sauce; 10 oz. Rotel diced tomatoes with green chilies (juice reserved); 3/4 cup cheddar jack cheese (shredded. See notes.); 2 teaspoons lime juice; 2 teaspoons Cajun seasoning; 1 teaspoon brown sugar (I use light); 1/2 teaspoon EACH: mustard powder, oregano; 1 pinch EACH: cayenne pepper, red pepper flakes; Lime Wedges; Fresh Cilantro (roughly chopped)

Cajun

Spatula

Drain and reserve the juice from the diced tomatoes, we’ll use the liquid to deglaze that skillet after searing the chicken. (You should have about ¼ cup.)

Combine the chicken broth, heavy cream, honey, hot sauce, and seasonings and set aside.

Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick.

Season each side with Cajun seasoning. Sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the sauce a little more at the end.)

Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Add the reserved juice from the tomatoes and set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce.

Add the butter and the garlic and cook for 1 minute.

Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Add the chicken broth mixture in small splashes, stirring continuously. (This is the mixture that we combined in step 1 of prep work.)

Bring the sauce to a boil, then reduce to a gentle bubble. Add the drained tomatoes and let it simmer and reduce for 5-7 minutes. During this time the flavors will meld, and the sauce will thicken and concentrate.

Reduce heat to low. Slowly sprinkle in the cheese, stirring continuously, until melted and combined. Slowly stir in the lime juice.

Add the chicken back and spoon the sauce on top. Let it simmer and reduce for 4 minutes, uncovered. Add the fresh lime wedges to the skillet and simmer for 1 more minute. Remove from heat. Sprinkle with cilantro and serve with rice, beans, or salad! (See notes for rice cooking tips.)

Cajun Chicken

Utensils needed:

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