Enjoy this Cajun chicken on top of a salad, or serve it alongside roasted broccoli, cilantro lime rice or coconut rice for a complete meal. My love for Cajun cuisine goes back to my very first trip to New Orleans, Louisiana, many years ago. I enjoyed the warm spices paired with creamy textures in classic dishes.
I bought my first Cajun spice blend from the spice market in French quarter, and put it to use right after I came home. The first two dishes I made were blackened fish and this juicy, Cajun Chicken. And ever since, this quick and simple, 4 ingredient Cajun chicken recipe has been on rotation in my home. Give it a try, I’m sure you’ll love it too. Make the wet rub in a matter of minutes and opt for a short or extended marinating time, depending on what works for you. Let’s get cooking!
Ingredients - Notes & Substituitions
The ingredient list for this recipe is short but packed with flavor. Here’s what we need: Chicken: Look for a package of two chicken breasts about 1-1.5 pounds in weight. Cut them in half lengthwise to get four cutlets. Olive Oil: For fresh, fruity flavor. Avocado oil makes a great substitute. Fresh Lime Juice: Fresh lime juice adds a nice acidity and tenderizes the meat. If you can’t find it in stores, here’s how to make your own Cajun spice mix: Homemade Cajun Seasoning:
1 tablespoon salt1 teaspoon each Garlic Powder + Onion Powder¾ teaspoon Dried Thyme1 teaspoon Dried Oregano1 teaspoon Ground Black Pepper2 teaspoons Paprika½ teaspoon Cayenne Pepper1 teaspoon Fennel Powder, crushed or powdered1 teaspoon Cumin Powder
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cajun Chicken
This Cajun chicken recipe can be prepared in two ways - Stovetop or Air Fryer. Here are the step-by-step instructions for each one:
Step 1. Marinate Chicken
In a large mixing bowl, combine olive oil, lime juice, spices, and salt (if needed). Add chicken and toss to coat the chicken with the wet rub. Refrigerate it for 30 minutes - 4 hours.
Step 2. Cook Chicken
Method 1: On a Grill Pan or Skillet Heat the grill pan on medium-high heat. When hot, place chicken and cook for 6-8 minutes on ’each’ side, flipping halfway through, or till chicken is cooked through. Method 2: Air Fryer Preheat the air fryer to 360°F. Place the chicken in the fryer basket and cook at 375°F for 10 minutes. Flip the chicken and cook another 2-3 minutes until the chicken reads an internal temperature of 165°F. How to tell if the chicken is cooked? The sure-shot way to tell if the chicken is cooked is by using a meat thermometer. If it reaches an internal temperature of 165°F when inserted into the thickest part, the chicken is ready.
Serving Suggestions
Cajun chicken adds a spicy kick to anything you serve it with. Some of my favorites include:
Salad: Serve it on top of Cajun chicken salad, or add it to healthy pasta salad or arugula salad.Sandwiches/Wraps: Slice or dice and stuff it inside a pita, wraps or sandwich it between sourdough bread with crisp, crunchy vegetables.Burger: Melt some pepper jack cheese on the chicken and sandwich it between two toasted buns with mayo and honey-dijon.Dinner: Serve it as the main course alongside roasted carrots and cilantro lime rice, Low-Carb: Serve it with cilantro lime cauli rice or turmeric cauliflower rice for a low-carb meal.
How to Store
Meal Prep: After cooling, slice the chicken against the grain and store in meal prep containers for up to 5 days. Leftover Cajun chicken will keep for up to 5 days in an airtight container in the fridge. Freeze: Store in a freezer-safe airtight container or plastic storage bag for up to 1 month. Thaw overnight in the fridge.
Recipe Tips & Notes:
Grill Pan: Preheat the grill pan for 3-5 minutes before adding the chicken. This gives those beautiful grill marks.Marinate: Allow the chicken to marinate for at least 30 minutes in the refrigerator, or up to 4 hours if you have the time. It comes out extra moist and juicy.Check temperature: Make sure to cook the chicken until the internal temperature reaches 165°F as cooking times will vary.Rest: Allow the chicken to rest at least 5-10 minutes before slicing so the juices can redistribute.
More Chicken Recipes
These are all part of the Chicken, Meat, and Seafood recipe collection:
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