Name: Cajun Cream Chicken with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 large boneless skinless chicken breasts; 1½ tsp Cajun seasoning; 3 tbsp all-purpose flour; 1–2 tbsp olive oil or avocado oil; 1½ cups chicken broth; ¾ cup heavy cream (or half and half); 1 tbsp honey; 2 tsp hot sauce; 2 tsp Cajun seasoning; 1 tsp brown sugar; ½ tsp mustard powder; ½ tsp dried oregano; Pinch of cayenne pepper; Pinch of red pepper flakes; 3 tbsp butter; 3 garlic cloves, minced; 3 tbsp all-purpose flour; 10 oz Rotel diced tomatoes with green chilies (juice reserved); ¾ cup cheddar jack cheese, shredded; 2 tsp fresh lime juice; Cooked white rice; Fresh lime wedges; Fresh chopped cilantro

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Cajun Cream Chicken with Rice is a comforting, flavor-packed meal that brings together spicy, cheesy, and creamy elements in a single skillet. Tender pan-seared chicken breasts are coated in a rich, zesty sauce made with Rotel tomatoes, cheddar jack cheese, and Cajun spices—served over a bed of fluffy white rice with a squeeze of lime and fresh cilantro for the perfect finish.

Why You’ll Love This Recipe

This dish is a perfect weeknight indulgence that feels like something you’d order at a restaurant—but it’s made with simple pantry staples. The Cajun seasoning delivers just the right amount of heat, balanced by the creamy cheese sauce and a touch of honey. It’s hearty, flavorful, and satisfying while still being easy enough for a busy night. Serve it over rice for a full meal that’s guaranteed to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

2 large boneless skinless chicken breasts
1½ teaspoons Cajun seasoning
3 tablespoons all-purpose flour
1–2 tablespoons olive oil or avocado oil

For the Sauce:

1½ 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
Pinch of cayenne pepper
Pinch of red pepper flakes
3 tablespoons butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
10 oz Rotel diced tomatoes with green chilies, juice reserved
¾ cup cheddar jack cheese, shredded
2 teaspoons fresh lime juice

For Serving:

Cooked white rice
Fresh lime wedges
Fresh chopped cilantro

Directions

Prep the Chicken:
Slice each chicken breast in half horizontally to create 4 cutlets.
Pound to an even ½-inch thickness. Season both sides with Cajun seasoning and dust lightly with flour.
Sear the Chicken:
Heat oil in a large skillet over medium-high heat.
Sear the chicken for 4–5 minutes per side, until golden and cooked through.
Transfer to a plate and set aside.
Deglaze the Pan:
Pour in the reserved tomato juice and use a spatula to scrape up the browned bits from the pan.
Start the Sauce:
Add the butter and garlic. Cook for 1 minute, then whisk in the flour.
Continue to whisk and cook for 2 minutes to form a roux.
Simmer the Sauce:
Gradually pour in the chicken broth and cream, whisking continuously to prevent lumps.
Stir in honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes.
Bring the mixture to a gentle boil, then reduce heat and add the drained Rotel tomatoes. Simmer for 5–7 minutes until slightly thickened.
Add Cheese & Finish:
Gradually stir in shredded cheddar jack cheese until melted and smooth.
Add lime juice and return the chicken to the pan.
Spoon the sauce over the chicken and simmer uncovered for 4–5 minutes to reheat and blend flavors.
Serve:
Plate the chicken over a bed of cooked white rice.
Spoon extra sauce on top and garnish with lime wedges and chopped cilantro. Serve hot.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Approximately 545 kcal

Variations

Extra Heat: Add additional cayenne or hot sauce for a spicier kick.
Low-Carb Option: Serve over cauliflower rice or roasted vegetables instead of white rice.
Cheese Swap: Use pepper jack or Monterey Jack for a different flavor profile.
Creamier Sauce: Use full heavy cream for extra richness.
Seafood Twist: Substitute shrimp for chicken for a Cajun shrimp variation.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce if needed.
Freezing: Not recommended due to the cream-based sauce, which may separate after thawing.

FAQs

Can I use pre-cooked chicken?

Yes, add it during the final simmering step to warm through in the sauce.

What if I don’t have Rotel tomatoes?

Use canned diced tomatoes with a pinch of green chilies or a dash of hot sauce.

Can I make it less spicy?

Reduce or omit the cayenne, red pepper flakes, and hot sauce for a milder flavor.

Is Cajun seasoning very spicy?

It can be, depending on the brand. Adjust the amount to suit your heat preference.

Can I use milk instead of cream?

Yes, but the sauce will be thinner. Add a bit more flour to thicken if needed.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work well and remain juicy.

What’s the best rice to serve with this?

Plain white rice is ideal, but jasmine, basmati, or even cilantro-lime rice works beautifully.

Can I double the sauce?

Yes, especially if you enjoy extra sauce over your rice.

How do I know when the chicken is cooked through?

It should reach an internal temperature of 165°F (74°C) and be golden on the outside.

Can I prep this ahead of time?

Yes, make the sauce in advance and store separately. Sear the chicken fresh before serving for best results.

Conclusion

Cajun Cream Chicken with Rice is the kind of satisfying, flavorful dish that turns any weeknight into something special. With bold spices, creamy cheese sauce, and juicy chicken served over warm rice, it’s comfort food with a kick—and sure to become a regular in your dinner rotation. Whether you’re cooking for family or guests, this dish delivers hearty Southern-inspired flavor in every bite.

Cajun Cream Chicken with Rice

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Author: Mari
Total Time: 45 minutes
Yield: 4 servings

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Description

This Cajun Cream Chicken with Rice is a bold, comforting dinner that pairs juicy, pan-seared chicken with a rich, cheesy cream sauce spiced with Cajun seasoning and Rotel tomatoes. Served over fluffy rice and finished with fresh lime and cilantro, it’s a Southern-inspired one-skillet dish packed with flavor and perfect for busy nights.

Instructions

Prep the Chicken:
Slice each chicken breast in half lengthwise to make 4 thin cutlets. Pound to ½-inch thickness.
Season both sides with Cajun seasoning and dust lightly with flour.
Sear the Chicken:
Heat oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Deglaze the Pan:
Pour in the reserved tomato juice and scrape up any browned bits with a spatula.
Start the Sauce:
Add butter and garlic. Cook for 1 minute. Whisk in flour and cook for 2 minutes to form a roux.
Simmer the Sauce:
Gradually whisk in chicken broth, cream, honey, hot sauce, Cajun seasoning, brown sugar, mustard powder, oregano, cayenne, and red pepper flakes.
Bring to a boil, then reduce to simmer. Stir in drained Rotel tomatoes. Simmer for 5–7 minutes.
Add Cheese & Finish:
Stir in cheese gradually until fully melted and smooth. Add lime juice.
Return chicken to the skillet and spoon sauce over the top. Simmer uncovered for 4–5 minutes.
Serve:
Plate chicken with white rice. Garnish with lime wedges and chopped cilantro. Serve hot.