Cajun Sauteed Chicken Recipes

CAJUN CHICKEN

Steps:

• For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.
• For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3-4 hours, or overnight if possible.
• Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess.
• Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20-25 minutes, or until golden-brown and tender, turning halfway through.
• Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges.

CAJUN BUTTER CHICKEN BREAST RECIPE

Steps:

• Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
• Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
• Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 165°F / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
• While chicken is resting, make the sauce. Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.
• Take the pan off the heat. Drizzle sauce over the chicken.
• Serve warm.

CAJUN CHICKEN & PASTA

Steps:

• Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

CAJUN CHICKEN RECIPE

Steps:

• Season both sides of each chicken breast with salt, pepper, and Cajun seasoning.
• Melt the butter and oil in a skillet set over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
• To the same pan, add the remaining 2 tablespoons of butter, onion, and green bell pepper and sauté until softened, about 5-7 minutes. Stir in the garlic and additional Cajun seasoning and cook until fragrant, about 1 minute.
• Add the rice and chicken broth and bring to a simmer. Return the chicken to the pan, cover, and simmer for 15-20 minutes until the chicken is cooked through and the rice is tender and fluffy.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
• Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
• In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
• In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
• Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
• Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat.
• In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear.
• Garnish with parsley and peppers if desired.

CAJUN SAUTEED CHICKEN

Steps:

• Rub the chicken with 3/4 t of cajun seasoning mix. In a skillet heat the oil and brown the chicken for 2 minutes per side. Remove chicken and set aside.
• Add the onion and green pepper to the skillet. Saute till they are softened. Add the tomatoes, garlic and remaining cajun seasoning. Cook that for 2 or 3 minutes.
• Return the reserved chicken, cover and simmer for 15 minutes (I usually do 30 minutes) till chicken is cooked through.

CAJUN CHICKEN AND SAUSAGE SAUTE

Steps:

• Heat oil in large skillet over medium high heat until hot.
• Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally.
• Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink.
• Stir in the tomatoes, Cajun seasoning and salt.
• Reduce the heat to low.
• Cover and simmer for 10 min or until the chicken is no longer pink in the center.

SAUCY CAJUN CHICKEN BREASTS

Steps:

• Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).
• Lightly oil grill and preheat to high heat.
• Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.