Description
This Cajun Chicken recipe features tender, juicy chicken breasts seasoned with a vibrant blend of Cajun spices and pan-seared to perfection. The bold, spicy flavors of paprika, garlic, and herbs create a deliciously smoky and slightly spicy chicken dish perfect for a quick weeknight dinner or a flavorful meal anytime.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
Cajun Seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Other Ingredients
- 2 tablespoons olive oil or vegetable oil
Instructions
- Prepare the Cajun seasoning: In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Mix well to create the spice blend.
- Season the chicken: Pat the chicken breasts dry with paper towels. Rub both sides of each chicken breast evenly with the Cajun seasoning mixture, pressing gently to adhere.
- Heat the pan: Place a large skillet or frying pan over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
- Cook the chicken: Add the seasoned chicken breasts to the pan and cook for about 6-7 minutes on the first side without moving them, allowing a nice crust to form. Flip the chicken and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest the chicken: Remove the chicken from the pan and let it rest for 5 minutes to allow the juices to redistribute for a tender and juicy bite.
- Serve: Slice the chicken breasts if desired and serve with your favorite sides like rice, vegetables, or a fresh salad.
Notes
- You can adjust the cayenne pepper quantity to control the spice level.
- For best results, use a meat thermometer to ensure chicken is cooked safely but still juicy.
- Leftover Cajun chicken can be refrigerated for up to 3 days and reheated gently.
- To add smoky flavor, use smoked paprika instead of regular paprika.
