From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Cajun Chicken
Bold flavour in a creamy skillet sauce — easy enough for a weeknight, good enough for guests.
Bobbie's tips: adjust the heat with more or less Cajun seasoning, use half-and-half for a lighter sauce, or try it with shrimp or salmon. Her card lists 481 calories, 21 g protein, 18 g carbohydrates, 38 g fat and 2 g fibre per serving.
Ingredients
For the sauce
- 1½ cups (360 ml) chicken broth
- ¾ cup (180 ml) heavy cream
- 1 tbsp (21 g) honey
- 2 tsp (10 ml) hot sauce
- 2 tsp (5 g) Cajun seasoning
- 1 tsp (4 g) light brown sugar
- ½ tsp (1 g) mustard powder
- ½ tsp (1 g) dried oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
For the chicken
- 2 large boneless skinless chicken breasts
- 1½ tsp (4 g) Cajun seasoning
- 3 tbsp (24 g) all-purpose flour
- 1 to 2 tbsp (15 to 30 ml) olive oil
For the skillet (added after searing)
- 3 tbsp (42 g) butter
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 10 oz (283 g) diced tomatoes with green chillies, juice reserved
- ¾ cup (85 g) shredded cheddar jack cheese
- 2 tsp (10 ml) lime juice
For serving
- Lime wedges
- Fresh cilantro, roughly chopped
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Method
- 1
Prep the tomatoes and sauce: drain the diced tomatoes, reserving about ¼ cup (60 ml) of the juice. In a measuring cup or bowl, whisk together the chicken broth, heavy cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper and red pepper flakes. Set aside.
- 2
Prep the chicken: slice each chicken breast in half lengthwise to create thinner cutlets. Place between plastic wrap and pound to about ½ inch (1.25 cm) thick. Season both sides with Cajun seasoning and lightly dredge in flour, shaking off the excess.
- 3
Sear the chicken: heat 1 to 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.
- 4
Deglaze and sauté the garlic: reduce the heat to medium. Add the reserved tomato juice to the skillet and scrape up the browned bits with a silicone spatula. Add the butter and garlic and cook for 1 minute until fragrant.
- 5
Make the roux: sprinkle in 3 tbsp flour and stir continuously for about 2 minutes to cook off the raw taste.
- 6
Add the sauce: slowly pour in the sauce mixture, stirring constantly. Bring to a boil, then reduce to a gentle simmer.
- 7
Add the tomatoes and cheese: stir in the drained tomatoes and simmer uncovered for 5 to 7 minutes until the sauce thickens. Reduce the heat to low and slowly sprinkle in the shredded cheese, stirring until melted. Stir in the lime juice.
- 8
Combine and serve: return the chicken to the skillet and spoon the sauce over the top. Simmer uncovered for 4 minutes to let the flavours meld. Add fresh lime wedges and cilantro before serving. Serve with rice, beans, pasta or a fresh salad.
Get this in a pack
Cajun Chicken is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
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From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026