Cajun Chicken Recipe that can be baked, pan fried or grilled. Lean chicken breast coated in easy homemade cajun seasoning for a healthy dinner with a lot of flavour.
If you love spicy chicken, try our delicious Instant Pot Jambalaya and chili lime chicken.
Cajun Spicy Chicken Recipe
You can never have too many easy chicken recipes like cilantro lime chicken, honey garlic chicken, and now this Cajun chicken. It can be baked, pan fried (or use your air fryer) or grilled!
This Cajun chicken recipe with the best seasoning gives you a crispy browned crust on the outside and a tender juicy inside. 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! You can adjust the amount of heat as you’d like.
Use it to make a spicy sandwich on a crusty bun, or enjoy leftovers cold in pasta salad the next day!
Healthy Homemade Cajun Spice Mix
Anytime you’re making a homemade spice rub you’re avoiding all of the added sodium, preservatives, and junky additives you find in a store-bought package. It’s also way cheaper to make it at home which is always a bonus. I love keeping homemade spice mixes on hand, especially these 3 must-have homemade spice recipes. It’s super convenient to be able to just grab and shake on all your chicken breast recipes!
This homemade cajun spice is from Allrecipes.com and couldn’t be tastier. It’s almost as satisfying as spicy fried chicken. Almost! You can always use this lemon chicken coating as a base, add cajun seasoning to taste and pan fry.
Ingredients for this Recipe
Chicken: Boneless and skinless chicken breasts or thighs.
- Oil: Avocado, used for all methods. You can substitute olive oil if that’s what you like.
- Cajun Rub: Paprika. Garlic powder. Oregano. Thyme. Onion powder. Cayenne pepper. Ground black pepper. Salt. Red pepper flakes.
How to Make Cajun Chicken Breast
- Prep: 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.
- Season: Sprinkle 1 1/2 tbsp of the prepared Cajun seasoning mix onto the meat. Use tongs to toss the chicken around making sure all of it the pieces are coated. If you are going to grill or bake them, also add oil to the mix.
- Pan Fried Cajun Chicken: Preheat a 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. It’s a thinner breast, so you don’t want to overcook it.
- Baked Cajun Chicken: Preheat the oven and arrange the chicken in a single layer in a large baking dish to bake. Remove from the oven, cover, and let rest for 10 minutes. See baked chicken breast for a video tutorial.
- Grilled Cajun Chicken: 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. See grilled chicken breast for a video tutorial.
- Serving: Spicy chicken goes very well with mashed sweet potatoes or classic mashed potatoes in the Instant Pot. And creamy cucumber salad will round out the meal nicely.
Tips and Variations
- 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!
- Different meat: This Cajun spice rub can be used for all kinds of protein. If you want to try other cuts of chicken, by all means. You can also use it for steak, grilled shrimp, and baked cod.
- Less salt: Some readers have found it a tad too salty. Adjust the salt to your liking.
- Air fryer: Along with baking, grilling, and pan-frying, others have enjoyed making the air fryer chicken. Try it out and let me know what you think.
- Don’t skip the oil: The oil helps the spice rub coat the chicken and permeate the meat. It also helps with non-sticking when grilling and baking.
- 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. This makes for consistent cooking.
Storing, Freezing, and Reheating
Store: Store in the fridge for up to 5 days in an airtight container. Lucky you, you can have lunch for a week!
Freeze: If you’ve made lots and have cutlets leftover you can freeze them for up to 2 months in an airtight container.
Reheat: These chicken breasts are pretty thin, so reheating too many times may result in dry chicken. You can reheat in the same way you prepared them. Either that or keep it cold and use in a sandwich or a salad!
More Chicken Breast Recipes
Cajun Chicken {Baked, Grilled or Fried}
Ingredients
- 2 lbs chicken breasts 3 large, boneless & skinless
- 1 tbsp avocado or olive oil
Homemade Cajun Seasoning:
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 1 1/4 tsp oregano dried
- 1 1/4 tsp thyme dried
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 1/2 tsp salt
- 1/2 tsp 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 tbsp 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 avocado oil to the mix.
- Pan Fried Cajun Chicken: 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.
- Baked Cajun Chicken: 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.
- Grilled Cajun Chicken: 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.
Store: Refrigerate covered for up to 5 days or freeze for up to 2 months in an airtight container.
Reheat: These chicken breasts are pretty thin, so reheating too many times may result in dry chicken. You can reheat in the same way you prepared them. Either that or keep it cold and use in a sandwich or a salad!
Freeze: If you've made lots and have cutlets leftover you can freeze them for up to 2 months in an airtight container.
Video
Notes
- Cajun spice mix is from Allrecipes.com
- 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!
- Different meat: This Cajun spice rub can be used for all kinds of protein. If you want to try other cuts of chicken, by all means. You can also use it for steak, grilled shrimp, and baked cod.
- Less salt: Some readers have found it a tad too salty. Adjust the salt to your liking.
- Air fryer: Along with baking, grilling, and pan-frying, others have enjoyed making the air fryer chicken. Try it out and let me know what you think.
- Don’t skip the oil: The oil helps the spice rub coat the chicken and permeate the meat. It also helps with non-sticking when grilling and baking.
- 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. This makes for consistent cooking.
Nutrition
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