Cajun Chicken Lime One Pan

One Pan Cajun Lime Chicken

Cajun chicken, seared until crispy, then simmered in a delicious and creamy Cajun Lime sauce. The perfect weeknight dinner! This is easy, tasty as anything and all come together in one pan.

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Cook: 30

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Season the chicken thighs all over in half the olive oil, cajun seasoning, smoked paprika, onion granules, garlic granules and oregano.
Heat the remaining olive oil in a large, deep pan, sear the chicken thighs, over a high heat, for 3-4 minutes each side, then remove and set aside.
In the same pan, sauté the shallot, garlic, sweet red pepper over a low-medium heat for 5 minutes, stirring regularly, until soft, sprinkle in the smoked paprika, cajun seasoning, add the chicken stock, single cream, stir to combine and bring the pan to a simmer.
Add the chicken thighs back to the pan, along with the cherry tomatoes and lime if using ** cover the pan and leave to cook over a medium heat for 15-20 minutes, stir occasionally and check the sauce and chicken isn’t catching. Make sure the chicken thighs are cooked through then you’re ready to serve! ** this was in the original recipe but listening to your feedback, you said the whole lime is too bitter, so the lime is optional, although I'd recommend adding at least a squeeze of lime.)
Meanwhile, steam the tender stem for 3-4 minutes. Heat the rice when ready to serve.
Serve the chicken thighs over the basmati rice, spoon over the sauce and soured cream.

Nutritional Info

Per serving:

Cals – 595

Carbs – 44g

Protein – 40g

Fat – 27g

Ingredients

Serves 4

  • 600g of boneless, skinless chicken thighs.
  • Tbsp of cajun seasoning.
  • Tsp of smoked paprika.
  • Tsp of onion granules.
  • Tsp of garlic granules.
  • Tsp of oregano.
  • Tbsp of extra virgin olive oil.

Cajun Lime Sauce:

  • 1 shallot - finely chopped.
  • 1 sweet red pepper - finely chopped.
  • 3 cloves of garlic - crushed.
  • Tsp of smoked paprika.
  • Tsp of cajun seasoning
  • 200ml of chicken stock.
  • 150ml of single cream.
  • 100g of cherry tomatoes.
  • 1 lime (optional ** this was in the original recipe but listening to your feedback, you said the whole lime is too bitter, so the lime is optional, although I'd recommend adding at least a squeeze of lime.)

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