Description
This Cajun chicken is so good it should be illegal! Spicy, juicy, and ready in under 30 minutes – your weeknight dinner game just got a serious upgrade.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds or 900g)
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds extra depth)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon black pepper
- ½ teaspoon salt (omit if your Cajun seasoning contains salt)
- 1 tablespoon brown sugar (optional, helps with caramelization)
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Pat chicken breasts dry with paper towels. If needed, pound them between plastic wrap to an even ¾-inch thickness.
- Combine all seasonings in a small bowl. Drizzle chicken with olive oil, then coat generously with the seasoning mixture, pressing firmly so spices adhere.
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add seasoned chicken and cook for 5-7 minutes without moving.
- Flip chicken, reduce heat to medium, and cook another 5-7 minutes until internal temperature reaches 165°F (74°C).
- Add butter and minced garlic to the pan during the last 2 minutes. Tilt pan and baste chicken with the garlic butter mixture.
- Transfer chicken to a plate and let rest for 5 minutes before slicing or serving.
- Garnish with fresh parsley and serve with lemon wedges for squeezing over top.