Bold seasoning is the perfect way to turn chicken into a delightfully flavorful dish everyone enjoys! I’m always on the lookout for ways to make chicken more interesting. Keto chicken cordon bleu is a huge favorite around here, and so are these recipes for bacon-wrapped chicken, Greek chicken, and blackened chicken. This Cajun chicken recipe is especially flavorful. It’s also easy to make, and even the leftovers are great - I often use them when making a Cobb salad.
Ingredients
Instructions
Recipe Card
Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil. Chicken breasts: Try to find ones that aren’t too big - 8 ounces per piece is perfect. Cooking bigger ones in a hot oven is a bit more challenging, although it can be done, as I explain below. Cajun seasoning: Homemade or store-bought. If using store-bought, check the ingredients list to ensure no sugar was added.
Use a fork to mix the Cajun seasoning ingredients in a small bowl. Rub the seasoning into the chicken on both sides. Place the coated chicken pieces in a greased baking dish. Spray their tops with oil. Be generous with the oil - it protects the chicken from drying out and the herbs from burning in the hot oven. Once cooked through, place the chicken on a cutting board, cover it loosely with foil, and allow it to rest for 5 minutes before slicing and serving. However, if your chicken breasts are bigger than 8 ounces each, you’ll need to bake them for as long as 30 minutes instead of just 20 minutes. If that is the case, loosely cover them with foil after the first 20 minutes. This will prevent the tops from scorching in the hot oven. Cajun spices are delicious, but they can burn easily.
Buffalo cauliflower Carrot chips Roasted bell peppers Eggplant chips Roasted okra Roasted zucchini Roasted eggplant
I like to make myself a lunch plate of cold sliced Cajun chicken, fresh-cut veggies, and quick pickles. I also like using them in this chicken Cobb salad, as shown in the image below: The advantage of enjoying the leftovers cold is that you don’t risk drying the chicken when you reheat it.
