Tender pan seared chicken breasts are goldena and full flavoured. Seared in Cajun seasoning and garlic butter, ready in under 15 minutes. No marinating!
Keyword: steak bites
For Cajun Seasoning:
2teaspoonsbrown sugarKETO: use brown sugar substitute
1 1/2teaspoonsmild paprika
1/2teaspooneach garlic powder and onion powder
1/2teaspooneach chili powder and cayenne pepper,add more if you like heat
1/4teaspooncracked black pepperto taste
2largechicken breasts (8-11oz | 250-300g each),sliced horizontally in half to make 4 steaks
1 1/2tablespoonscanola oil,divided
1/2cuplow sodium chicken stock/broth
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.
While chicken is resting, make the sauce. 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.
*Feel free to use 3 tablespoons of store bought LOW SALT Cajun seasoning.