Cajun Seasoning: I use McCormick Cajun Seasoning, consider using reduced or no sodium seasoning if preferred.
Hot Sauce: I use Frank’s Hot Sauce for this recipe.
Tomatoes: If you can’t eat tomatoes, use ¼ cup dry white wine or chicken broth to deglaze the skillet after searing the chicken.
Cheese: Cheddar Jack, Monterey Jack, Cheddar, and Mozzarella are all great options for this, I like to use a combination of cheeses. Shred it from a block, packaged shredded cheese doesn’t melt quite as well. If using mozzarella, use low moisture/whole milk.
Heat Level: For less heat, use just 1 tsp. of hot sauce and omit the cayenne/red pepper flakes. You can also use regular diced tomatoes instead of Rotel with green chilies.
Additions: Black beans and/or corn can also be added to this dish, you can add them when the tomatoes are added.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
12-inch cast iron skillet– Same size as pictured in this recipe.
Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
Kitchen Tongs– makes it easy to handle the chicken when searing.
MyFavorite Chef Knife
Meat Tenderizer
Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Ingredients
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