Creamy Cajun Chicken with Lime - A Bold, Creamy, and Irresistible Chicken Dinner
If you’re craving a chicken recipe that’s comforting yet full of character, this creamy Cajun chicken with lime will become a weeknight favorite. Inspired by the bold flavors of the American South, it combines tender skinless chicken, smoky Cajun spices, rich cream, and a splash of fresh lime for the perfect balance of heat, richness, and brightness.
Ingrédients
- 800 g – 1 kg skinless boneless chicken
- 50 ml neutral oil
- 20 g Cajun seasoning
- 15 g smoked paprika
- 5 g fine salt
- 1 red bell pepper diced
- 2 –3 shallots chopped
- 3 –6 garlic cloves minced
- 1 lime ½ for juice
- 200 –250 ml chicken stock
- 250 ml cooking cream
- 200 g cherry tomatoes optional
- Cooked rice for serving
Instructions
- Marinate (15 min minimum): In a large bowl, place the chicken. Add oil, Cajun seasoning, paprika, and salt. Massage to coat. Cover and refrigerate for 15–120 min.
- Prep the vegetables: Dice the bell pepper, chop the shallots, mince the garlic, and halve the lime.
- Sear the chicken: Heat a skillet over high heat. Add chicken (no extra oil) and sear 2–3 min per side until golden. Remove and set aside.
- Aromatic base: Lower heat to medium. Add oil if needed, then sauté shallots and garlic for 2–3 min. Add bell pepper and cook 3–4 min.
- Spices & deglaze: Sprinkle smoked paprika and toast 15–20 sec. Deglaze with chicken stock, scraping up brown bits.
- Creamy sauce: Stir in cream and bring to a gentle boil. Return chicken with juices, add tomatoes, and squeeze half a lime over the top.
- Simmer & finish cooking: Cover, reduce heat to low, and simmer 15–25 min until chicken reaches 74 °C / 165 °F inside and the sauce is rich and coating.
- Thicken the sauce (optional): Remove the lid and reduce 5–10 min, or whisk in a knob of cold butter off the heat for a silky texture.
- Serve: Taste and adjust seasoning. Serve over hot rice with generous spoonfuls of sauce, cherry tomatoes, and a touch of lime zest.
Notes
Tips and Variations
- Adjust the heat: Reduce the amount of Cajun seasoning or replace part of it with sweet paprika for a milder version.
- Thicken like a pro: Add a little beurre manié (butter and flour paste) near the end if you want an extra-luxurious sauce.
- Switch up the veggies: Try mixed bell peppers, add a finely diced celery stalk for depth, or toss in a handful of spinach at the end.
- Other serving ideas: It’s delicious with mashed potatoes, roasted vegetables, or even pasta instead of rice.
Storage and Reheating
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months. The sauce might slightly separate — whisk gently over low heat to re-emulsify.
- Reheating: Warm gently over low heat with a splash of water or milk to loosen the sauce.