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These tender, juicy Cajun Chicken breasts are great for quick dinners or meal prep. Use store-bought or homemade Cajun seasoning and pair with your favorite starch and vegetable for dinner in 15 minutes or less.
Cajun Seasoning is always a good idea. It’s excellent like this, on chicken breasts, but also on salmon, shrimp, French fries, roasted vegetables, corn on the cob, even in gravy. It has a great flavor that compliments all sorts of savory foods, and it’s easy to make with common pantry ingredients.
Cajun Chicken is my go-to recipe, though, because it’s the easiest, tastiest way to meal prep. I throw Cajun Chicken in salads and grain bowls or on a tortilla with lettuce and tomato for a quick wrap. In a world of boring chicken breasts, add this version to your menu. You’ll love it!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken breast cutlets: To use chicken breasts instead of cutlets, butterfly chicken breasts completely in half to make cutlets.
- Cajun seasoning: You can find this in jars at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons Italian seasoning, 1 ½ teaspoons salt, ¾ teaspoon cayenne, ¾ teaspoon dried thyme, and ¾ teaspoon onion powder. Stir to combine (or close and shake the jar). Store any remaining Cajun seasoning in an airtight container.
Step-by-step instructions
- Arrange chicken breast cutlets on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
- In large skillet, heat oil over medium-high heat until shimmering. Add chicken to the skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side. Remove to a cutting board and slice or chop as desired.
Recipe tips and variations
- Yield: This recipe makes four 4-ounce portions of Cajun Chicken, the perfect size for a meal or meal prep.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: Cooked Cajun chicken can be frozen in an airtight container up to 3 months. Thaw overnight in the refrigerator.
Recipe FAQs
Try Cajun seasoning with any protein, such as shrimp, catfish, steak, pork, or salmon. Or use it to spice up corn on the cob, home fries, eggs, or steamed or roasted vegetables. You’ll also find Cajun seasoning on the ingredient for several popular New Orleans specialties, including gumbo, po-boys, étouffée, and jambalaya.
Cajun Chicken Alfredo with Broccoli
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Cajun Chicken
Ingredients
- 1 pound chicken breast cutlets (see note 1)
- 2 – 3 tablespoons Homemade Cajun Seasoning or store bought (see note 2)
- 2 tablespoons olive oil
Instructions
- Arrange chicken breast cutlets on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
- In large skillet, heat oil over medium-high heat until shimmering. Add chicken to the skillet in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side.
- Remove to a cutting board and slice or chop as desired.
Recipe Video
Notes
- Chicken breast cutlets: To use chicken breasts instead of cutlets, butterfly chicken breasts completely in half to make cutlets.
- Cajun seasoning: You can find this in jars at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons Italian seasoning, 1 ½ teaspoons salt, ¾ teaspoon cayenne, ¾ teaspoon dried thyme, and ¾ teaspoon onion powder. Stir to combine (or close and shake the jar). Store any remaining Cajun seasoning in an airtight container.
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
