Heavens to Betsy, Cajun Chicken is an absolute rave in my house, and whipping it up is as satisfying as a Sunday afternoon nap. When I’m in the mood to stir things up a bit, this easy, flavour-bursting dish is always my go-to recipe.
First and foremost, it’s all about getting the right bird! My personal preference is naturally raised, free-range chicken. Mind you, you’ll need one with enough meat on its bones to withstand the boisterous Cajun onslaught that’s to follow!
Before you can say ‘Jack Robinson’, I pour my energy into creating the signature ‘Holy Trinity’ of Cajun cooking – bell peppers, onions, and celery. Refined-chop these lads until they’re bite-sized and voila, your taste explosion base is ready to rumble. Top it off with some minced garlic and, Bob’s your uncle, your house suddenly smells like that fabled culinary county, Louisiana.
Next up is the crux of any Cajun dish – the spice blend. Holy moly, now that’s a party in itself! A melee of pepper, cayenne, paprika, thyme, oregano, and heck, throw in some onion and garlic powders for good measure. Roll your chicken in this zesty combination till it’s covered snugger than a bug in a rug.
Then, into a sizzling skillet it goes. The chicken, basking in herbs, paints quite a picture, while the party of aromas dashing around, sends my kitchen into a frenzy of anticipation.
So there you have it! By Jove, it’s as easy as pie, and twice as tasty. Finally, when it’s all done and dusted, I sit back, enjoy the appreciative sighs echoing around the dining table, and think to myself, ‘Cajun Chicken, my oh my, aren’t you worth the hullabaloo!’
- Gather all the ingredients – boneless chicken breasts, salt, black pepper, cayenne pepper, paprika, dried thyme, dried oregano, garlic powder, onion powder, and olive oil.
- Rinse the chicken breasts under cold water and pat dry using a kitchen towel.
- In a small bowl, mix together the salt, black pepper, cayenne pepper, paprika, dried thyme, dried oregano, garlic powder, and onion powder.
- Rub this seasoning mix all over the chicken breasts, making sure they are well coated.
- Let the chicken marinate for at least 30 minutes, preferably overnight in the refrigerator for maximum flavor.
- Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.
- Add the chicken breasts to the skillet, taking care not to overcrowd the pan.
- Cook for five to six minutes on each side or until the chicken is golden and cooked through.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.
- Serve your Cajun Chicken with a side of green veggies, or rice or mashed potato as preferred.
- Be prepared to bask in the accolades. This Cajun Chicken is sure to be a crowd pleaser! Enjoy.
That was fresh!
