In this easy 40-minute recipe, chicken breast is coated in a tasty rub, then baked in a hot oven until perfectly juicy. I’m always on the lookout for ways to make chicken breasts more interesting. Easy chicken cordon bleu is a huge favorite around here, and so is bacon-wrapped chicken. I have several more excellent recipes in my arsenal, and this Cajun chicken is definitely one of them. It’s delicious, VERY easy to make, and even the leftovers are great - I especially like them in a salad.
Ingredients
You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: 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 oz per piece is perfect. Cooking bigger ones in a hot oven is a bit more challenging, although it can be done. Cajun seasoning: Homemade or store-bought. If using store-bought, check the ingredients list to make sure no sugar was added.
Instructions
Making Cajun chicken is easy! The detailed instructions are listed in the recipe card below. Here are the basic steps: You start by coating the chicken breast with a spicy dry rub that you can quickly mix. Or use store-bought Cajun seasoning if you prefer. Then, spray the seasoned chicken with some oil. This is important - it doesn’t just protect the chicken from drying out in the oven, it also protects the herbs from burning. Lastly, bake the chicken in a 450F-degree oven until it’s perfectly done - browned on the outside and cooked through on the inside.
Expert tip
In this recipe, I use the same baking technique that I always use when baking chicken breasts. Baking them at a high temperature for a short time is the best way to keep the chicken from drying out. Baking in a hot oven for a relatively short time ensures juicy chicken. But if your chicken breasts are bigger than 8 oz each, you’ll need to bake them for longer - as long as 30 minutes instead of 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. The spices we use here are delicious, but they can burn if we’re not careful.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use ghee spray to coat the chicken instead of avocado oil spray. Ghee is very tasty. It has a delightful nutty flavor.As mentioned above, you can make this dish as mild or as spicy as you’d like by reducing or increasing the amount of cayenne pepper you use.Try using smoked paprika instead of regular paprika. It will add an interesting smoky flavor to the dish.
Serving suggestions
This is such a versatile main dish, you can serve it with anything. But since I bake it in a 450°F oven, I often serve this dish with a side that I can cook in the same oven, such as:
Buffalo cauliflowerCarrot chipsRoasted bell peppersEggplant chipsRoasted okra
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. I keep them in reusable glass containers: Gently reheat the leftovers, covered, in the microwave on 50% power. Or eat them cold! 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. The advantage of enjoying the leftovers cold is that you don’t run the risk of drying the chicken out when you reheat it.
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