Creamy Cajun lime chicken is simple 2 pot meal (if you count making the rice) that comes together quickly and has great flavor. Tender pieces of chicken seasoned with Cajun spice, onion, garlic and smoked paprika are browned along with peppers and onions, and simmered in a creamy sauce with cherry tomatoes. The different elements of this dish blend together into a delectable dinner anyone will enjoy.
I served this over warm basmati rice, with wilted spinach and a glass of Brazilian limeade on the side. This dish takes about 40 minutes total, 20 of which is simmering the mixture. We didn’t get any leftovers with this one, but I am wishing we had.
Creamy Cajun Lime Chicken
Tender chicken with peppers and onions in a creamy, slightly spicy cajun lime sauce served over rice
Ingredients
- 1.5 lbs boneless chicken breast sliced into thin slices
- 2 tsp cajun seasoning or to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp chili powder
- salt and pepper to taste
- 1 onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 cups chicken stock
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 pint cherry tomatoes
- juice of 2 limes
- oil for cooking
Instructions
- Heat a tbsp of oil in skillet over medium high heat. Add the chicken and allow it brown on one side before stirring. Add the seasonings and a sprinkle of salt and pepper and stir.
- Add the onion, garlic and peppers and continue cooking, stirring occasionally, until the veggies are translucent. Add in the cherry tomatoes, along with the stock, cream and lime juice. Stir well, partially cover, and reduce heat to low.
- Cook for 20 minutes to allow the sauce to thicken and tomatoes to break down some. Taste and add more seasoning if needed. Whisk in the sour cream and serve over hot rice.
Tried this recipe?Let us know how it was!