This Cajun Chicken Recipe is healthy, juicy and flavorful 30 minute meal. Lean chicken breast is coated in easy homemade cajun seasoning and then pan fried, baked or grilled.
If you love chicken that packs a punch, try our chili lime chicken or air fryer chicken bites.
Table of Contents
This cajun chicken recipe gives you a browned crust on the outside and a tender juicy inside. We loved it so much, I used the cajun spice mix to make cajun shrimp!
Spices like oregano, thyme, paprika, and garlic powder, and a bit of added heat from the cayenne and red pepper flakes, make this a spice so flavorful that even your kids will love this chicken recipe!
It can be baked, pan fried, grilled or use the seasoning on your air fryer chicken breast!
Reader’s Review
My family loved this recipe! Dinner was so quiet as everyone had happy mouths full. I served this with Olena’s Thai cucumber salad and brown rice. One mystery: the leftover piece I put in the fridge was gone by morning!
Christine
Ingredients for Cajun Chicken
- Chicken: Boneless skinless chicken breasts or chicken thighs.
- Oil: I use avocado oil for high heat cooking. You can substitute olive oil, if that’s what you like.
- Cajun seasoning: Paprika, garlic powder, dried oregano, dried thyme, onion powder, cayenne pepper, red pepper flakes, ground black pepper, salt.
How to Make Cajun Chicken
Here is a quick overview how to make it. You can pan fry, bake or grill it.
I’m going over the stove top method with photos right down below. Full recipe card and other cooking methods are located at the bottom of this post.
- Prep: Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. This step helps to avoid pounding the chicken.
- Make Cajun seasoning: In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt, and red pepper flakes. Stir to combine.
- Season the chicken: Sprinkle Cajun seasoning mix onto the chicken and toss making sure all of the chicken pieces are coated. If you are going to grill or bake it, also add oil to the bowl transforming it into a chicken marinade.
- Pan fry: Preheat a large non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. It’s a thinner chicken breast, so you don’t want to overcook it.
Other Cooking Methods
To bake, arrange in a baking dish in a single layer and bake at 450 F for 25 minutes. Or grill on medium-high heat (450-500 degrees F) for 8-10 minutes turning once, or air fry the chicken. Always let meat rest covered for 10 minutes.
Tips for Best Results
- Pound to even thickness: When you cut the breast in half, you may not always get pieces that have an even thickness. If this is the case, you can pound the thicker parts down to get it even for consistent cooking.
- Adjust the heat: If you find this cajun chicken a bit too spicy, use less of the red pepper flakes and cayenne pepper next time. Use more if you want it spicier!
- If short on time: You can buy this cajun seasoning that is made with natural ingredients and is low in sodium.
- Different meat: This cajun spice rub can be used for all kinds of protein like steak, shrimp and even cod. You may also use boneless chicken thighs and cook for same time. Bone-in chicken like chicken drumsticks or chicken thighs will need a bit longer cook time.
Serving Ideas
- Spicy chicken goes very well with classic mashed potatoes and creamy cucumber salad.
- Pair it with classic rice, corn on the cob, coleslaw and cornbread.
- Serve on a bed of spaghetti squash noodles for a low carb meal.
How to Store and Reheat
Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: If you’ve made lots, you can freeze it for up to 3 months in an airtight container.
Reheat: These chicken breasts are pretty thin, so reheat for a short amount of time.
You can reheat in the same way you prepared them or here is how to reheat chicken breast in air fryer. Or enjoy cold in a sandwich or a salad.
FAQs
Cajun seasoning has a bold spicy flavor from paprika and cayenne and earthy flavors from dried herbs. It can be mild or spicy depending on how much cayenne pepper you use.
Good substitute for cajun seasoning would be this all purpose seasoning, Old Bay seasoning or my pot roast seasoning.
According to USDA, chicken is ready when an instant read thermometer inserted in the thickest part of chicken registers 165 F.
More Chicken Recipes to Try
Cajun Chicken
Equipment
Video
Ingredients
- 2 pounds boneless skinless chicken breasts, 3 large
- 1 tablespoon avocado oil or olive oil
Homemade Cajun Seasoning:
- 2 1/2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 1/4 teaspoons oregano, dried
- 1 1/4 teaspoons thyme, dried
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
Instructions
- Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl.
- In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
- Sprinkle 1 1/2 tablespoons of prepared cajun seasoning in the step above on chicken breasts and using tongs toss to coat. If you are grilling or baking cajun chicken, also add oil to the mix.
- To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. Transfer onto a plate, cover with foil and let rest for 5 minutes.
- To bake: Preheat oven to 450 degrees F, arrange chicken in a single layer in a large baking dish and bake for 25 minutes. Remove from the oven, cover and let rest for 10 minutes.
- To grill: Preheat grill on medium-high heat (450-500 degrees F), place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Remove from the grill, cover with foil and let rest for 5 minutes.
Notes
- Store: Refrigerate covered for up to 5 days. Reheat same way you cooked them or best is to eat cold so they don’t dry out.
- Freeze: In an airtight container for up to 3 months.
- Adjust the heat: If you find it a bit too hot and spicy, use less of the red pepper flakes and cayenne. Use more if you want it spicier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Baking the cutlets made them too dry
Unbelievably delicious!!! This is the first recipe of yours that I’ve tried, as I found your site only today. I also made the chili lime chicken, and that too was incredibly delicious! Thank you
I am glad to hear you have discovered my website. And so glad you’re enjoying my recipes including this cajun chicken.
My family loved this recipe! Dinner was so quiet as everyone had happy mouths full. I served this with Olena’s Thai Cucumber Salad and brown rice. One mystery: the leftover piece I put in the fridge was gone by morning!
That is the best when entire family loves what we moms make. That’s so great! That’s a great pairing. These kind of mysteries happen in my fridge all the time.:)