Cajun Chicken is an earthy, savory, spicy marinated chicken recipe infused with the warm spices of Cajun cuisine. Make this meal-prep-friendly recipe on the stove or in the air fryer and serve it in a number of ways.
Enjoy this Cajun chicken on top of a salad, or serve it alongside roasted broccoli, cilantro lime rice or coconut rice for a complete meal.
My love for Cajun cuisine goes back to my very first trip to New Orleans, Louisiana, many years ago. I enjoyed the warm spices paired with creamy textures in classic dishes.
I bought my first Cajun spice blend from the spice market in French quarter, and put it to use right after I came home. The first two dishes I made were blackened fish and this juicy, Cajun Chicken.
And ever since, this quick and simple, 4 ingredient Cajun chicken recipe has been on rotation in my home.
Give it a try, I'm sure you'll love it too. Make the wet rub in a matter of minutes and opt for a short or extended marinating time, depending on what works for you.
Let's get cooking!
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Ingredients - Notes & Substituitions
The ingredient list for this recipe is short but packed with flavor. Here's what we need:
Chicken: Look for a package of two chicken breasts about 1-1.5 pounds in weight. Cut them in half lengthwise to get four cutlets.
Olive Oil: For fresh, fruity flavor. Avocado oil makes a great substitute.
Fresh Lime Juice: Fresh lime juice adds a nice acidity and tenderizes the meat.
Cajun Seasoning: Look for a Cajun spice blend in the spice section of grocery stores, or order it on Amazon. If there is no salt added, add ¾ teaspoon salt when making the wet rub.
If you can't find it in stores, here's how to make your own Cajun spice mix:
Homemade Cajun Seasoning:
- 1 tablespoon salt
- 1 teaspoon each Garlic Powder + Onion Powder
- ¾ teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Fennel Powder, crushed or powdered
- 1 teaspoon Cumin Powder
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cajun Chicken
This Cajun chicken recipe can be prepared in two ways - Stovetop or Air Fryer. Here are the step-by-step instructions for each one:
Step 1. Marinate Chicken
In a large mixing bowl, combine olive oil, lime juice, spices, and salt (if needed). Add chicken and toss to coat the chicken with the wet rub. Refrigerate it for 30 minutes - 4 hours.
Step 2. Cook Chicken
Method 1: On a Grill Pan or Skillet
Heat the grill pan on medium-high heat. When hot, place chicken and cook for 6-8 minutes on 'each' side, flipping halfway through, or till chicken is cooked through.
Method 2: Air Fryer
Preheat the air fryer to 360°F. Place the chicken in the fryer basket and cook at 375°F for 10 minutes. Flip the chicken and cook another 2-3 minutes until the chicken reads an internal temperature of 165°F.
How to tell if the chicken is cooked? The sure-shot way to tell if the chicken is cooked is by using a meat thermometer. If it reaches an internal temperature of 165°F when inserted into the thickest part, the chicken is ready.
Serving Suggestions
Cajun chicken adds a spicy kick to anything you serve it with. Some of my favorites include:
- Salad: Serve it on top of Cajun chicken salad, or add it to healthy pasta salad or arugula salad.
- Sandwiches/Wraps: Slice or dice and stuff it inside a pita, wraps or sandwich it between sourdough bread with crisp, crunchy vegetables.
- Burger: Melt some pepper jack cheese on the chicken and sandwich it between two toasted buns with mayo and honey-dijon.
- Dinner: Serve it as the main course alongside roasted carrots and cilantro lime rice,
- Low-Carb: Serve it with cilantro lime cauli rice or turmeric cauliflower rice for a low-carb meal.
How to Store
Meal Prep: After cooling, slice the chicken against the grain and store in meal prep containers for up to 5 days.
Leftover Cajun chicken will keep for up to 5 days in an airtight container in the fridge.
Freeze: Store in a freezer-safe airtight container or plastic storage bag for up to 1 month. Thaw overnight in the fridge.
Recipe Tips & Notes:
- Grill Pan: Preheat the grill pan for 3-5 minutes before adding the chicken. This gives those beautiful grill marks.
- Marinate: Allow the chicken to marinate for at least 30 minutes in the refrigerator, or up to 4 hours if you have the time. It comes out extra moist and juicy.
- Check temperature: Make sure to cook the chicken until the internal temperature reaches 165°F as cooking times will vary.
- Rest: Allow the chicken to rest at least 5-10 minutes before slicing so the juices can redistribute.
Frequently Asked Questions
Cajun chicken is an easy recipe made with lime juice, olive oil, and Cajun seasoning blend. After a quick marinade, it can be cooked on a grill pan, skillet or in the Air Fryer.
Cajun seasoning is a mix of paprika, cayenne, onion, garlic, marjoram, thyme, fennel, and cumin. Ratios will vary based on which brand you buy.
Cajun seasoning gets its kick from chile peppers, most notably paprika and cayenne, with a well-balanced aromatic flavor thanks to garlic, onion, and herbs.
More Chicken Recipes
These are all part of the Chicken, Meat, and Seafood recipe collection:
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📖 Recipe
Cajun Chicken
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice (1 lime)
- 2 tablespoons Cajun Seasoning (check if it has salt already, if not add 3⁄4 teaspoon salt)
- 2 boneless skinless chicken breasts (1-1½ pounds) cut in half lengthwise to create 4 cutlets
Instructions
Marinate Chicken
- In a large mixing bowl, combine olive oil, lime juice, spices and salt (if needed). Add chicken and toss to coat the chicken with the wet-rub. Refrigerate it for 30 mins - 4 hours.
Cooking Options
- Grill Pan or Skillet: Heat the grill pan on medium-high heat. When hot, place chicken and cook for 6-8 minutes on 'each' side, flipping halfway through, or till chicken is cooked through.
- Air Fryer: Preheat air fryer to 360F. Place the chicken in the air fryer basket and cook at 375°F for 10 minutes. Flip the chicken and cook another 2-3 minutes until the chicken reads an internal temperature of 165°F. (don’t cook beyond 165)
- Rest 10 minutes before slicing at a 45 degrees angle into 1⁄2-inch slices.
Notes
- Grill Pan: Preheat the grill pan for 3-5 minutes before adding the chicken. This gives those beautiful grill marks.
- Marinate: Allow the chicken to marinate for at least 30 minutes in the refrigerator, or up to 4 hours if you have the time. It comes out extra moist and juicy.
- Check temperature: Make sure to cook the chicken until the internal temperature reaches 165°F as cooking times will vary.
- Rest: Allow the chicken to rest at least 5-10 minutes before slicing so the juices can redistribute.
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