Indulge in the fiery flavors of the South with our sizzling Cajun Chicken recipe. Succulent chicken is perfectly seasoned with a homemade blend of spices, seared to perfection in a cast iron skillet or air-fried crisp using the air fryer. With each bite, experience the perfect balance of heat and classic robust flavors.
What is Cajun Seasoning?
Cajun seasoning is a blend of spices and herbs that is commonly used in Louisiana-style cuisine, particularly in Cajun and Creole cooking. The spice blend is known for its bold, spicy flavor, and it can be used to season a variety of dishes, including seafood, meats, vegetables, and soups. It’s often used in dishes such as jambalaya, gumbo, blackened fish or chicken, and shrimp.
What Type of Spices to Use
I like to use Homemade Cajun Seasoning, but you can use store-bought if you prefer. The homemade rub is a blend of the following:
- Ground white pepper
- Garlic powder
- Onion powder
- Cayenne pepper
- Paprika
- Dried thyme
- Ground black pepper
- Mustard powder
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use bone-in or boneless chicken thighs.
When selecting your chicken, look for fresh, high-quality chicken that isn’t discolored. I also trim some of the excess fat or cartilage from the chicken to ensure that it cooks evenly.
It’s best to use chicken that is roughly the same size and thickness so that it cooks evenly. This will ensure that the chicken remains juicy and tender on the inside. If you have really thick parts of your chicken breast you can pound out the thick parts using a meat tenderizer.
How to Make Cajun Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine the spices in a bowl and sprinkle the spices over the chicken and rub them in.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the chicken to the pan.
- Cook the chicken for 3-4 minutes on each side or until the chicken has charred on both sides.
- Transfer the chicken to the preheated oven. Bake.
Is it Spicy?
It can be spicy, but the spiciness can be controlled by the amount of cayenne pepper that is used in the Cajun seasoning. If you are not a fan of spicy food, you can reduce the amount of cayenne pepper or omit it altogether.
Start with a small amount of cayenne pepper and add more to taste.
How to Tell When It’s Finished Cooking
Use a meat thermometer to check the internal temperature of the chicken. The safe internal temperature for chicken is 165 degrees. Insert the thermometer into the thickest part of the chicken. Using a meat thermometer is key for tender, juicy chicken.
Let the Chicken Rest
It’s important to let the chicken rest for several minutes before slicing. When the chicken is cooked, the juices move toward the center of the meat. If you cut the chicken right away, the juices will spill out onto the cutting board, making the chicken dry and less flavorful.
By letting the chicken rest, the juices will redistribute throughout the meat, making the chicken more tender and juicy. I wait 10 minutes.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat leftovers in the oven or air fryer at 350 degrees until warm. You can also reheat it in a skillet. You can use the microwave but it will soften the char on the chicken.
Pair with these Recipes
Cajun Coleslaw
Cajun Dirty Rice
Cornbread Casserole
Bacon Corn Maque Choux
More Cajun Recipes
Cajun Fish
Cajun Shimp
Cajun Shrimp Boil
Cajun Crawfish Boil
Cajun Honey Butter Salmon
Cajun Salmon Alfredo
Cajun Shrimp Pasta
Cajun Shrimp Salad
Fish and Grits
Southern Red Beans and Rice
Cajun Chicken
Ingredients
- 1 1/2 pounds skinless chicken breasts or thighs the amount of breasts you use will vary based on size and weight.
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Spice Blend (Feel free to use a store-bought blend if you want).
- 1/2 tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon dried thyme
- salt to taste
Instructions
- Pat the chicken dry.
- Combine the spices in a bowl and sprinkle the spices over the chicken and rub them in. Be sure to season both sides and the edges.
Stovetop Chicken Instructions
- Preheat oven to 425 degrees.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the chicken to the pan. Do not overcrowd the pan. Cook the chicken in batches if needed.
- Cook the chicken for 3-4 minutes on each side or until the chicken has charred on both sides.
- Transfer the chicken to the preheated oven. Bake for 10-15 minutes or until the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
- Allow the chicken to rest for 5-10 minutes before slicing.
Air Fryer Instructions
- Air fry the chicken at 360 degrees for 15-18 minutes (flip halfway through) or until the chicken reaches a minimum internal temperature of 165 degrees.
- Allow the chicken to rest for 5-10 minutes before slicing.
Notes
- If you aren’t into spicy, omit the cayenne pepper. If you prefer something with less spice, only add 1/4-1/2 teaspoon.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- If your chicken is dry it was overcooked or you didn’t allow it to rest properly. Use a meat thermometer and be sure to cook the chicken until it reaches an internal temperature of 165 degrees to avoid dry chicken.
AJ
Friday 8th of December 2023
Great recipe. I didn’t change a thing! Definitely need the warning above if you are sensitive to spicy. My husband loved it, but it was too spicy for my mom.
Davinah Cenou Montezuma
Saturday 6th of January 2024
We're happy you enjoyed the recipe and appreciate your note :)