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The Best Cajun Chicken Recipe for Bold, Spicy Flavor

The Best Cajun Chicken Recipe for Bold, Spicy Flavor

Juicy chicken breasts are coated with Cajun seasoning, seared until richly browned, and finished with garlic, butter, and a quick pan sauce. Add heavy cream for a silky creamy version.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cajun Chicken
  • 4 about 6 ounces each Boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon, optional Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Cooking
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter, divided
Pan Sauce
  • 3 cloves Garlic, finely minced
  • 1/2 cup Low-sodium chicken broth
  • 1/2 cup, optional Heavy cream
Garnish
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon, optional Lemon juice

Method
 

Step-by-Step
  1. Pat the chicken dry. If the breasts are very thick, pound them to an even thickness of about 1/2 to 3/4 inch.
  2. Combine the Cajun seasoning, kosher salt, and black pepper, then rub the mixture over both sides of each chicken breast.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  4. Add the chicken and cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
  5. Reduce the heat to medium. Add the remaining butter and sauté the garlic for about 30 seconds, just until fragrant.
  6. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
  7. For a creamy sauce, stir in the heavy cream and simmer for 2 to 4 minutes, until slightly thickened. Add lemon juice if desired.
  8. Return the chicken to the skillet and spoon the sauce over it. Garnish with parsley and serve immediately.

Notes

Cajun seasoning blends vary in salt and heat, so use an unsalted or low-sodium blend when possible and taste the sauce before adding extra salt. Refrigerate leftovers in a covered container and reheat gently with a splash of broth.