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Pan-Seared Cajun Chicken

Our easy pan-seared Cajun chicken recipe is so easy to prepare and cook, it is so juicy and full of flavour that you will turn to this recipe again and again.

Pan-Seared Cajun Chicken

Recipe by sdwalkerCourse: Keto, Main Course, SW Recipes, Chicken
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Syns

Zero

Per Serving

East to make Cajun chicken breast and ready in just 40 minutes. Serves 4

Ingredients:

  • 4 Chicken Breasts

  • 1 tsp. garlic powder

  • 1/2 tsp. cayenne

  • 1 tsp. onion Powder

  • 1/4 tsp. black pepper (Ground)

  • 1/2 tsp. fine salt

  • 1tsp mixed herbs

  • One-Cal spray olive oil

Method:

  • Mix all of the spice ingredients together to make your spice rub.
  • Place the chicken breasts in a bowl, spray with One-Cal olive oil and massage the spice rub into the chicken breasts until coated all over.
  • Cover with cling film/plastic wrap and set aside to marinate for a minimum of 10 minutes to infuse with all the flavours of the spice rub.
  • Preheat the oven to 180 degrees Celcius/ 400 Fahrenheit / Gas mark 6 and heat a skillet or if you have one, a griddle pan on the top of the cooker.

    When the pan is hot, lay the chicken breasts onto the skillet/griddle pan to seal for 3 minutes before turning over to sear the other side for another 3 minutes.

    Place the skillet into the oven to finish cooking for 10 minutes basting in the cooking juices regularly which gives time to set up your plates and a simple salad or vegetable medley to serve with your Cajun chicken.
  • To make a simple salad to serve with your chicken, toss some rocket leaves (Arugula), finely sliced red onions, a few quartered salad tomatoes with some olive oil and a squeeze of lemon.
  • When the chicken has reached an internal temperature of 76 degrees Celcius, remove it from the oven and let rest for a couple of minutes, slice your chicken and serve with your choice of salad or vegetables.

Watch how to make this dish.

  • We have removed the skin from the chicken prior to cooking but you can also do this after cooking if you prefer.

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