Easy Cajun Chicken
This recipe brings the vibrant flavors of Louisiana to your table with a bold blend of spices. It's versatile, easy to make, and ready in under an hour, making it perfect for a quick and flavorful weeknight meal.
Equipment
- Large skillet
- Small bowl
- Measuring spoons
- Measuring cups
- Pestle or Meat Pounder
- Paper towels
- Tongs
- serving plate
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons smoked paprika
- 1-2 teaspoons cayenne pepper adjust to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- If chicken breasts are thick, pound them to an even 1/2-inch thickness. Pat the chicken dry with paper towels.
- In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt. Mix well.
- Generously rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
- Carefully place the chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing to allow the juices to redistribute.
Notes
For a richer flavor, use chicken thighs instead of breasts. Adjust cooking time accordingly. To prevent spices from burning, reduce heat slightly or add a tablespoon of butter to the skillet. Store leftover spice blend in an airtight container. For a spicier dish, add more cayenne pepper or a hotter pepper. For a milder dish, reduce or omit the cayenne pepper. Marinate the chicken in the spice blend for at least 30 minutes or overnight for even more flavor.