Cajun Spiced Chicken Recipe | Flavorful Protein-Packed Meal
Prepare Cajun spiced chicken with paprika, garlic and thyme in one pan, ready in 30 minutes.
This Cajun-style chicken dish features bite-sized pieces of chicken breast sautéed with a robust blend of paprika, cayenne, garlic, onion powder, thyme and oregano, then quickly simmered with sweet bell peppers, onions and a splash of cream to create a mildly spicy, velvety sauce. Requiring only everyday pantry spices, fresh vegetables and about half an hour of cooking time, it offers a convenient way to bring the warm, smoky flavours of Louisiana cuisine to the table. Typically served over rice, pasta or alongside a crisp green salad, it is popular as a comforting weeknight dinner that is hearty enough for entertaining yet simple enough for casual family meals.
Cajun Spiced Chicken Recipe | Flavorful Protein-Packed Meal
Prepared entirely in one skillet, this Cajun-spiced chicken packs punchy flavor with almost no cleanup. Tweak the heat to suit your crowd, then tuck the tender pieces into tacos, grain bowls, or next-day salads for effortless meals beyond the first serving.
Prep Time
15 minutes
15 minutes
Cook Time
45 minutes
45 minutes
Total Time
60 minutes
60 minutes
Ingredients
Chicken pieces (breasts, thighs or a whole cut-up bird)
- Paprika
- Cayenne pepper
- Ground cumin
- Dried thyme
- Dried oregano
- Garlic powder
- Onion powder
- Brown sugar (light brown or cassonade)
- Salt
- Freshly ground black pepper
- Olive oil
- Fresh lemon juice
- Optional / suggested additions that lift the dish:
- Louisiana-style hot sauce (e.g., Tabasco)
- Fresh chopped parsley or coriander for garnish
Method
Preheat the oven to 200 °C
- Stir together paprika, cumin, dried thyme, dried oregano, cayenne pepper, garlic powder, salt and black pepper in a small bowl
- Brush the chicken pieces all over with olive oil
- Roll the oiled chicken in the Cajun spice mixture until every surface is coated
- Arrange the seasoned chicken pieces in a single layer in a baking dish
- Bake the chicken for about 40 minutes, turning the pieces halfway through cooking so they brown evenly
- Verify that the juices run clear and the internal temperature reaches 74 °C before removing the chicken from the oven
- Let the chicken rest for a few minutes, then serve hot
Nutrition
Calories
2170 kcal Protein
224 g Fat
119 g Carbs
30 g Fiber
6 g Sugar
16 g
2170 kcal Protein
224 g Fat
119 g Carbs
30 g Fiber
6 g Sugar
16 g
Notes
For deeper flavor, toast the spice mix in the dry skillet for 30 seconds before adding the oil and chicken—this blooms the paprika and herbs. If you prefer a lighter sauce, swap half the cream for chicken broth; it stays silky without feeling heavy. Leftovers reheat beautifully, so double the batch and stash some for quick weekday wraps or quesadillas.
why this recipe
This cajun spiced chicken recipe is worth adding to your repertoire because it strikes that rare balance between bold flavor and effortless preparation: a short marinating time allows the meat to soak up smoky paprika, warming thyme, and peppery heat, so every bite is juicy and fragrant, yet the whole dish comes together quickly enough for a busy weeknight. As it roasts, the spices caramelize into a golden crust that locks in moisture while filling the kitchen with an irresistible aroma, and the simple pan sauce it creates needs only a splash of stock to become silky and spoon-worthy. The result is a vibrant, comforting plate that delivers the spirited taste of Louisiana without complicated techniques or hard-to-find ingredients, giving you a restaurant-quality experience with minimal effort.
FAQs
FAQ acf
Frequently Asked Questions
How can I adjust the heat level if I want this Cajun chicken to be milder (or spicier)?
For a gentler bite, cut the cayenne in half (or omit it) and rely on sweet paprika alone; you can also skip any Louisiana hot sauce. To turn up the fire, double the cayenne, use hot or smoked hot paprika, and finish with a dash or two of hot sauce or a pinch of red-pepper flakes.
Can I grill or pan-sear the Cajun-spiced chicken instead of baking it in the oven?
Absolutely. Grill the spice-rubbed chicken over medium-high heat for roughly 6–7 minutes per side (or until it hits 74 °C/165 °F inside), or sear it in a hot, lightly oiled skillet, turning once the crust forms and lowering the heat/covering for the last few minutes so it cooks through without burning. Both methods preserve the smoky Cajun crust while adding a satisfying char.
How should I store and reheat leftovers so the chicken stays moist?
Let the chicken cool, then refrigerate it in an airtight container (or freeze for up to 3 months) with a spoonful of its juices to keep the meat moist. Reheat gently—either covered in a 175 °C/350 °F oven for 10–15 minutes or in a skillet or microwave with a splash of broth—just until it reaches 74 °C/165 °F so the meat warms through without drying out.