Ingredients
Scale
For the Cream Sauce:
1 ½ cups chicken broth
¾ cup heavy cream (or half and half)
1 tablespoon honey
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
1 teaspoon brown sugar
½ teaspoon mustard powder
½ teaspoon dried 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
For Cooking:
1–2 tablespoons olive oil (or avocado oil)
3 tablespoons butter
3 cloves garlic, minced
For Serving:
10 oz Rotel diced tomatoes with green chilies (juice reserved)
¾ cup shredded cheddar jack cheese
2 teaspoons lime juice
Lime wedges
Fresh cilantro, roughly chopped
Instructions
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with Cajun seasoning, then lightly dredge in flour.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the pan.
- Stir in the heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes. Mix well and bring to a gentle simmer.
- Add the Rotel tomatoes (with some of the reserved juice) and let the sauce cook for 5–7 minutes until slightly thickened.
- Reduce the heat and stir in the shredded cheese until melted and smooth.
- Return the cooked chicken to the skillet, spooning the sauce over it. Simmer for another 3–5 minutes to let the flavors meld.
- Stir in lime juice and adjust seasoning if needed.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Cajun-inspired
Nutrition
- Calories: 480 kcal per serving