Cajun Chicken

Create a healthy, flavorful meal with boneless, skinless chicken breasts and ingredients you likely have at home!

Don’t you just love it when you can turn a plain, boring boneless chicken breast into a flavorful meal with only one pan? I know I do, which is one of the reasons why I love this recipe for Cajun chicken. Even better is that it needs only some seasonings that you likely already have on hand, chicken breasts, and olive oil. Does life get any easier than that? I think not. You don’t even need any marinating time!

There’s no reason to buy a separate bottle of Cajun seasoning when you probably have individual spices that accomplish the same thing. I remember a time, when I was a relatively new cook (decades ago), that I had to buy every possible seasoning blend I could possibly need. If some of them were used once, it was a miracle. After throwing out bottles that had expired years earlier, I finally got smart. Now, the only blends I buy are Italian seasoning and five-spice powder. Everything else is made from scratch, including and especially taco seasoning.

This recipe will also work for blackened chicken if you increase the smoked paprika to half a tablespoon and let it cook on each side until it gets a little darker than the pictures shown here. Figure an extra minute on the first side will do the trick. The bottom side does not need to get as dark, and you want to ensure that you don’t overcook the chicken, or it will become dry.

So, how does this chicken taste, you ask? If you’ve never had the bold, smoky, spicy flavors of Louisiana cooking, you are in for a treat. You can also increase or decrease the red pepper flakes and cayenne pepper to your liking. The type of smoked paprika you use will also make a difference in flavor. I have different containers on hand: sweet, bittersweet, and hot, and they all work great in this recipe. Cooking the chicken in hot olive oil intensifies the aroma and taste. By the way, this spice blend will work with other cuts of chicken, turkey, shrimp, scallops, and fish, making for many delicious meals.

How to make perfect Cajun chicken every time

The biggest problem with cooking boneless, skinless chicken breasts for me has always been keeping the chicken from becoming dry. That’s why I keep poultry thermometers on hand to ensure that I remove the chicken from the pan the minute it reaches 165°F. The other trick is to pound all the breasts to an even thickness. When you have some areas that are too thick and others that are thinner, you will get an uneven cook. I often cut off the very thin ends and cook them separately to ensure they don’t dry out.

The next trick is to be patient. As tempting as it might be to slice the breasts as soon as they are done cooking, don’t! Just as with steak and other cuts of meat, you have to let the chicken rest for at least five minutes to allow the internal juices to redistribute. That is how the chicken retains its juiciness. Follow these steps and you will have moist, tender chicken every time!

How do I store leftovers?

Allow leftover Cajun chicken to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. Once chilled, you can wrap the individual chicken breasts in freezer paper and place them in a freezer-safe zippered bag or container and freeze them for up to 3 months. Defrost the frozen chicken overnight in the refrigerator. Reheat the chicken (covered) in the oven at 350°F for 10 to 15 minutes or in the microwave for 20- to 30-second intervals until warmed through.

Serving suggestions

Serve your Cajun chicken as part of a New Orleans-style meal, beginning with a bowl of hearty Cajun Potato Soup or a crisp Fennel-Apple Salad. Another delicious option is this Carrot-Raisin Salad Recipe that I 100% love! Worthy side dishes include Cajun Cauliflower Casserole, Vegan Red Beans And Rice, Candied Carrots, and Fried Cabbage. Finish your meal by preparing this refreshing Cherry Cobbler Recipe and enjoy every last delectable bite.

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