Cajun Chicken

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Cajun Chicken on a white plate with lime wedges and rice.


1 ½ cups chicken broth
¾ cups heavy cream, can sub half and half
1 tablespoon honey
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
1 teaspoon brown sugar, I use light
½ teaspoon EACH: mustard powder, oregano
1 pinch EACH: cayenne pepper, red pepper flakes
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
3 tablespoons flour
10 oz. Rotel diced tomatoes with green chilies , juice reserved
¾ cup cheddar jack cheese, shredded. See notes.
2 teaspoons lime juice
For Serving
Lime Wedges
Fresh Cilantro, roughly chopped
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