Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 ½ cups chicken broth
- ¾ cups 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 oregano
- 1 pinch cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons flour (for dredging)
- 1–2 tablespoons olive oil (or avocado oil)
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour (for sauce)
- 10 oz. Rotel diced tomatoes with green chilies (juice reserved)
- ¾ cup cheddar jack cheese (shredded)
- 2 teaspoons lime juice
- Lime wedges
- Fresh cilantro (roughly chopped)
Instructions
- Season chicken breasts with 1 ½ teaspoons Cajun seasoning and dredge lightly in flour.
- Heat olive oil in a skillet over medium-high heat; cook chicken until browned on both sides (about 6-7 minutes each). Remove and set aside.
- In the same skillet, melt butter, add minced garlic, and sauté for 30 seconds.
- Stir in flour to form a roux, then gradually whisk in chicken broth until smooth.
- Add heavy cream, honey, hot sauce, remaining Cajun seasoning, brown sugar, mustard powder, oregano, cayenne pepper, and red pepper flakes; simmer while stirring.
- Return chicken to the skillet with diced tomatoes and sprinkle cheese on top; cover and simmer for 5 minutes until heated through.
- Drizzle lime juice before serving and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg