Easy Cajun Chicken Recipes

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

EASY CAJUN-SPICED CHICKEN BREASTS

Steps:

• Serve with your favorite sides and enjoy! *A serving of chicken is about the size of a deck of playing cards or about 3 to 4 ounces. Unless chicken breasts are sliced to "portion size," they might weigh as much as 10 to 12 ounces.

EASY BAKED CAJUN CHICKEN

Steps:

• Preheat oven to 375°F.
• In a small mixing bowl, mix thyme, garlic powder, cajun seasoning, onion powder, black pepper, and bread crumbs.
• In a separate bowl, beat one egg.
• Spray a 13"x9" baking dish with a nonstick coating.
• Dip chicken breasts in beaten egg and then in bread crumb/seasoning mixture to coat.
• Arrange in baking dish leaving a small gap between each chicken breast.
• Bake on the middle oven rack for 25-30 minutes, turning once (optional - I never do).

EASY CAJUN CHICKEN

Steps:

• Set oven to Broil.
• Rinse and pat dry chicken breasts.
• Mix together all dry ingredients and rub on chicken breasts.
• Squeeze juice of lemon into baking pan, and add a few drops of hot sauce.
• Stir mixture in pan, set chicken in wet mixture and flip over to moisten on both sides.
• Place a half tbsp of butter on each breast.
• Place under broiler for 7 minutes, flip over and broil additional 7 minutes.
• Serve on salad or on roll as a sandwich.

CAJUN CHICKEN RECIPE

Steps:

• Season both sides of each chicken breast with salt, pepper, and Cajun seasoning.
• Melt the butter and oil in a skillet set over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
• To the same pan, add the remaining 2 tablespoons of butter, onion, and green bell pepper and sauté until softened, about 5-7 minutes. Stir in the garlic and additional Cajun seasoning and cook until fragrant, about 1 minute.
• Add the rice and chicken broth and bring to a simmer. Return the chicken to the pan, cover, and simmer for 15-20 minutes until the chicken is cooked through and the rice is tender and fluffy.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

CAJUN CHICKEN

Steps:

• Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
• Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.