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Cajun Chicken Breast - Spicy, Juicy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 2 tablespoons olive oil (plus more for the pan)
  • 1 tablespoon smoked paprika (or sweet paprika if you prefer)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (reduce slightly if using table salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 to 1 teaspoon cayenne pepper (adjust to your heat tolerance)
  • 1 teaspoon brown sugar (optional, for balance and caramelization)
  • 1 tablespoon butter (optional, for finishing)
  • Lemon wedges, for serving (optional)
  • Fresh parsley or green onions, chopped (optional garnish)

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels so the seasoning sticks and the exterior browns well.
  2. Make the Cajun rub. In a small bowl, mix paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, cayenne, and brown sugar if using. Stir to combine evenly.
  3. Season the chicken generously. Drizzle the chicken with olive oil, then coat all sides with the spice mix. Press it in so it adheres. The coating should be even and visible.
  4. Get the pan hot. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add a thin film of olive oil and let it shimmer.
  5. Sear for color. Place the chicken in the skillet without crowding. Sear 2–3 minutes per side until a deep, reddish-brown crust forms. Avoid moving the chicken too much; let it make contact with the pan.
  6. Optional butter baste. Add the butter to the pan in the last minute of searing. Tilt the pan and spoon the melted, spiced butter over the chicken for extra richness.
  7. Finish in the oven. Transfer the skillet to the oven and cook 8–12 minutes, depending on thickness. You’re aiming for an internal temperature of 165°F (74°C).
  8. Rest before slicing. Remove from the oven and let the chicken rest for 5–7 minutes. This helps the juices redistribute and keeps the meat tender.
  9. Serve and garnish. Squeeze a little lemon over the top for brightness, and sprinkle with chopped parsley or green onions. Serve with rice, corn, a crisp salad, or roasted potatoes.