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Tender and incredibly juicy Cajun Butter Chicken Breasts are easy to cook and deliciously succulent. No oven needed!
Our readers love quick and simple chicken recipes ready in an instant without marinating. The flavour lies in the best chicken seasoning!
Just like my garlic chicken or my herb chicken, you’re going to love this recipe.
And if that’s not enough, make a full-flavored magic sauce with pan juices in less than 5 minutes to drizzle all over your chicken!
Why This Recipe Works
Juicy boneless, skinless chicken breasts cooked right on the stove is a dream come true! Forget dry breasts with this whopper of a recipe inspired by my butter steaks.
The best part is you don’t need much to make them, especially if you have Cajun seasoning on hand (just make sure you’re using a LOW SODIUM brand). If not? I have included the perfect quantity of Cajun seasoning you need for these chicken breasts.
Enjoy with a delicious side like buttery mashed cauliflower, creamy mashed potatoes, crispy roasted potatoes, Lentil Soup or an easy tomato salad. You will LOVE this twist for chicken!
Chicken Breast
I’m going to be honest… As much as I love steak, seafood, and pork, the protein I buy the most is always chicken. There’s something about chicken breasts (or thighs) that makes them a staple in every kitchen, and of course, mine is no exception.
One day, while cleaning out my fridge, I noticed I had a BUNCH of chicken breasts that needed to be cooked. In my house, I have one main rule: we don’t waste food.
So I went through ALL the chicken recipes with breast on my website. They’re great, but I wanted something different… You know me, I’m always trying to create something new.
That is how this easy Cajun chicken recipe was born! It is SO easy to make with simple ingredients I already had in the pantry, and I had a dish with tender chicken on the table in JUST 20 MINUTES.
The first night I made it, my family and I ate it with some roasted vegetables.
It didn’t stop there, though! This recipe was SO good that I had to make it again the very next day. For maximum flavor, I sliced the leftovers and made chicken sandwiches for the kids. Since it doesn’t have a heavy sauce, you can use it in EVERYTHING. Wrap it in keto tortillas, and you have an easy low-carb lunch without losing any of that punch!
How to Cook Chicken Breasts
A super quick recipe that packs a punch!
- You’re going to mix up your own simple Cajun seasoning. I find doing it yourself ensures the best flavour.
- Drizzle with oil to really rub the flavours into each fillet.
- Heat butter and oil in a pan: butter provides incredible flavour while oil allows you to sear at higher temperatures, allowing you to get a perfect sear without burning your pan or your grease.
- Sear your fillets in batches of two to avoid overcrowding your pan.
- Cook chicken breasts — untouched — on each side to give them time to get a crispy golden outer crust while sealing in juices.
- Once they’re cooked, let them rest for 5 minutes and proceed to use those leftover bits in the skillet to make the best pan juices!
Tips for Chicken Breasts
If using extra-large or thick chicken breasts as I have pictured, slice 2 breasts in half lengthwise (horizontally) to create 4 fillets.
This saves you from pounding them to an even thickness before cooking.
More Easy Chicken Breast Recipes:
On nights when I want a dinner that looks a little more special with almost no extra prep, I love stuffing chicken with mozzarella, fresh tomatoes, and balsamic glaze.
Whenever my family is craving bacon and cheese, I make a quick skillet bacon parmesan chicken in under 20 minutes.
If you have extra cheese in the fridge, simmering fillets in a cheesy tomato garlic sauce is one of my favorite weeknight dinners.
What To Serve With Cajun Chicken
A good chicken sauce cannot be wasted. I love serving this chicken in rice bowls with veggies or pasta.
Also, you can use the leftovers to make some chicken burritos, salads, or even tacos!
FAQs
It tastes smoky, garlicky, and savory with a warm peppery kick. Because you sear the fillets in butter with paprika, garlic powder, onion powder, and dried herbs, the crust caramelizes in the skillet and gives you tons of flavor without burning your mouth.
That depends entirely on your spice blend and how much cayenne pepper you add! When I make my own seasoning at home, I keep the heat mild to medium so my whole family can eat it. If you use a store-bought blend, check the label first since some brands pack a lot more heat (and salt) than others.
Yes! Let the cooked fillets cool completely, then store them in a freezer-safe bag or airtight container for up to 3 months. You can also rub the raw chicken breasts with the oil and spices and freeze them uncooked so they are ready to thaw and sear on a busy weeknight.
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Cajun Butter Chicken Breast Recipe
Ingredients
For Cajun Seasoning:
- 2 teaspoons brown sugar keto: use brown sugar substitute
- 1 1/2 teaspoons mild paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder add more if you like heat
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cracked pepper to taste
For Chicken:
- 2 large chicken breasts sliced horizontally in half to make 4 steaks
- 1 1/2 tablespoons canola oil divided
- 1/4 cup butter
- 4 cloves garlic finely chopped
- 1/2 cup low sodium chicken stock broth
Instructions
- Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
- Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
- Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 165°F / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
- Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.
- Take the pan off the heat. Drizzle sauce over the chicken.
- Serve warm.
Notes
How to Store Cooked Chicken Breasts
Let chicken cool down completely before storing in an airtight container. Refrigerate for up to 3 days, or use LEFTOVERS in a chicken avo salad the next day.Can You Freeze Cooked Chicken Breasts?
Wrap with 2 layers of plastic wrap, then wrap with aluminium foil to create a secure seal. Freeze in a freezer bag for up to 2 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely delicious! Thank you!
Hubby was very happy with this dish. I served it with spinach and mushrooms. I used pre-sliced thin chicken cutlets which cut the cook time down and Badia cajun seasoning. I ended up wiping the pan before I did the sauce because the spices were kind of burnt and not in a good way. I will make it again and try to tweak my technique a bit. Definitely will go into the rotation.
This has become my ‘go to’ recipe for chicken breast. Very tasty and the whole family loves it. Thank you!
Absolutely to die for! I served my spouse and my chicken didn’t make it to the table. I ate it standing at the stove.
I used Tony Chachere’s Creole seasoning with a little sprinkle of brown sugar and salt all rubbed in with some olive oil.
I also used this chicken recipe in a Cajun chicken spaghetti – I fried up garlic, onion and jalapeño in the stick of butter that I then folded into the spaghetti mixture (skipping the broth part of the sauce). It made the spaghetti extra flavorful and wonderful. Using this forever going forward- thank you!!
Absolutely delicious!! Will be making again!
I made this and it came out really good thanks.
My picky husband loved this, and so did I. My sauce ended up being a brown butter garlic sauce, a very happy accident, which added beautiful depth of flavor. I did add the Cajun spice and did put the chicken in the oven since it wasn’t quite cooked. Loved how easy it was.
Instead of making the Cajun seasoning, I used Daks Cajun Voodoo spice blend. It turned out great. Recipe is easy and chicken was nice and juicy.
I made this tonight and my family devoured it. Absolutely delicious!