Easy Cajun Chicken Breasts

The easy cajun chicken breasts are incredibly tender, succulent, and very juicy, making it a quick and simple recipe that’s also packed with flavor. Like most people, I often feel a bit hesitant when it comes to pan-frying chicken breasts—they can easily end up undercooked with a browned exterior or overly dry. Getting the heat just right is key, and this recipe is the perfect solution to avoid those common pitfalls.

These super easy cajun chicken breasts are bursting with flavor and are ready in under 30 minutes. Whether you’re serving them with a fresh salad, roasted veggies, or this yummy salad here, this recipe is sure to become a go-to in your kitchen and bring some heat to your table.

Ingredients for this easy cajun chicken breast recipe

Chicken Breasts– Boneless and skinless chicken breasts, about 170 -200 grams each. Ensure they are of similar size for even cooking. If you have bigger chicken breasts slice them in half but adjust the cooking time accordingly (see recipe instructions).

Cajun Spice Mix- Use a high-quality Cajun spice mix. The right blend of spices can enhance the flavor without overwhelming the natural taste of the chicken. You can adjust the amount based on your spice preference.

Salt and Black Pepper- Freshly ground black pepper is preferred for better flavor. Add this to taste depending on the cajun spice mix.

Olive Oil– Extra virgin olive oil or any cooking oil you prefer. This helps in searing the chicken and adds a subtle flavor.

Butter– Unsalted butter adds a rich, buttery flavor and helps keep the chicken moist.

How to make this easy cajun chicken breast recipe

Heat the Pan: Heat a heavy-bottomed skillet on medium, a heavy pan works best for even heat distribution. Pour 1/2 tablespoon of olive oil into the skillet and heat the skillet over medium-high heat until the oil shimmers

Cook the Chicken: Carefully place the seasoned chicken breasts into the hot skillet. Avoid crowding the pan; if necessary, cook in batches. Cook the chicken for 5-6 minutes on the first side. The chicken should develop a golden-brown crust. Avoid moving the chicken around during this time to allow a good sear. Flip the chicken breasts to the other side. Continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be cooked through and have a golden-brown color on both sides.

Add Butter: In the last minute of cooking, add 1 tablespoon of unsalted butter to the skillet. Allow the butter to melt and then spoon it over the chicken breasts using a spoon or baster. This adds a rich flavor and helps to keep the chicken moist.

Rest the Chicken: Transfer the cooked chicken breasts to a cutting board or plate. Let the chicken rest for 5 minutes. This step is essential as it allows the juices to redistribute, ensuring a juicy and flavorful chicken breast.

Serve: After resting, slice the chicken breasts and serve with your choice of sides, such as roasted vegetables, rice, or a fresh salad.

How to store your cooked chicken breasts

Refrigerator: Let the chicken cool completely, then store it in an airtight container for up to 3-4 days.

Freezer: For longer storage, wrap the chicken breasts tightly in foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm the chicken in a skillet over medium heat, in the oven at 350°F (175°C) for about 10-15 minutes, or microwave until heated through. To keep it juicy, add a splash of water or broth when reheating.

Tips for juicy easy cajun chicken breasts

• Even Thickness: If the chicken breasts are uneven in thickness, consider gently pounding them to an even thickness. This helps them cook more evenly and prevents the thinner parts from drying out.
• Brine the Chicken: Soak the chicken breasts in a mixture of water and a tablespoon of salt for 15-30 minutes before cooking. This helps the chicken retain moisture during cooking.
• Cook in Batches: If cooking multiple chicken breasts, avoid overcrowding the pan. Crowding can lower the pan temperature and cause the chicken to steam rather than sear.