Cajun-Spiced Chicken Breasts
This Cajun-style spice coating is simple, intensely flavorful and a little spicy. Here we’ve used it to give a serious flavor boost to boneless chicken breasts, but it would work equally well for pork chops or certain varieties of fish fillets. And, because it contains a little flour, it helps to keep the meat moist and tender during cooking. Round out the meal with a side dish of Sautéd Okra and Tomatoes and some fresh corn on the cob.
Cajun-Spiced Chicken Breasts
A Cajun-inspired combination of paprika, garlic, onion, black pepper and cayenne makes a quick, intensely flavored spice coating for boneless chicken breasts.
Ingredients
- 4 boneless, skinless chicken breast halves
- 2 tablespoons flour
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne, or more to taste
- 2 tablespoons olive oil
Instructions
- If the chicken has the tenderloins attached, remove them and reserve for another use.
- Combine the flour, salt, paprika, garlic powder, onion powder, black pepper and cayenne in a shallow dish. Dredge the chicken in the mixture, pressing gently to be sure it adheres well.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning several times, until nicely browned and no longer pink in the middle, 3 to 4 minutes per side. Allow the chicken to rest for a few minutes before serving.
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2 Comments on “Cajun-Spiced Chicken Breasts”
I made this today and it was very good. I used a little extra cayenne and garlic powder and it was perfect. I ate mine on a flour tortilla with lettuce, tomato, and a dab of sour cream. My friend ate his with plain brown rice. I will make it again and will try it with pork and tilapia as well. I mixed up the spices and put in a zip-lock bag so dinner will be done even faster next time.
Hi Carolyn,
Glad you liked the chicken. Serving it on a flour tortilla is a great idea – thanks so much for letting us know!