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Cajun Chicken Breast

This Cajun chicken breast is juicy, smoky, and loaded with bold Southern-inspired flavors. A homemade Cajun seasoning blend creates a flavorful crust while keeping the chicken tender inside. It's an easy 25-minute recipe that's perfect for busy weeknights, meal prep, or serving with rice, vegetables, pasta, or salads.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • Chopped fresh parsley optional, for garnish
  • Lemon wedges for serving (optional)

Method
 

  1. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness.
  2. In a small bowl, combine the paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper.
  3. Rub the chicken breasts with olive oil, then coat both sides evenly with the Cajun seasoning.
  4. Heat a large skillet over medium-high heat.
  5. Add the chicken breasts and cook for 5 to 6 minutes per side until a golden, flavorful crust develops.
  6. During the final minute of cooking, add the butter and spoon it over the chicken.
  7. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  9. Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

  • Reduce the cayenne pepper for a milder Cajun flavor.
  • A cast-iron skillet produces the best seared crust.
  • Let the chicken rest before slicing to keep it moist.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Delicious served with rice, mashed potatoes, roasted vegetables, pasta, or tucked into wraps and sandwiches.