Go Back
–+ servings
Cajun chicken breast sliced into strips on a plate with white rice and mango salsa
Print Pin
5 from 2 votes

Cajun Chicken

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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 182kcal
Author Brandi Crawford

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.

Nutrition

Serving: 6oz | Calories: 182kcal | Carbohydrates: 1g | Protein: 35g | Fat: 5g