Cajun Garlic Butter Chicken
Tender chicken breasts seared and finished in a quick garlic-lemon butter pan sauce with Cajun spice.
Servings: 4 servings
Ingredients
- 2 chicken breasts cut in half lengthwise (makes 4 thinner pieces)
- 1/2 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup butter 1/2 stick total, divided
- 4-5 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup low-sodium chicken broth
- fresh parsley chopped, optional, to taste
Instructions
- Slice each chicken breast in half lengthwise to make 4 thin cutlets; pat dry.
- Season both sides of the chicken with the Cajun seasoning and garlic powder; add salt and pepper only if your Cajun seasoning is low in salt.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until hot.
- Cook the chicken 4–6 minutes per side, or until an instant-read thermometer reads 165°F (74°C); transfer the cooked chicken to a plate.
- Reduce heat to medium-low and add the remaining butter to the skillet.
- Add the minced garlic, lemon juice, and chicken broth, scraping up any browned bits from the pan; let the sauce simmer for about 1 minute until slightly reduced.
- Return the chicken to the skillet and spoon the sauce over the pieces to coat and warm through for 30–60 seconds.
- Sprinkle with chopped fresh parsley if using and serve immediately.
Equipment
- Large Skillet
- Spatula or tongs
- Measuring Spoons
- Measuring Cups
- Knife and cutting board
- Instant-read thermometer
Notes
- Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).
- Many Cajun seasonings are salty; taste before adding extra salt.
- If using a low-salt Cajun seasoning, add salt to taste.
- I used Tony Chachere’s Original Creole Seasoning and did not add extra salt.
- Nutritional info is an estimate and may vary by ingredients used.