Cajun Chicken: A Super Simple Weeknight Recipe
Scott and I don’t get out for Date Night these days as often as we used to, but when we do get out, we usually go out for dinner at one of our favourite restaurants. One of our go-to’s is Earl’s and almost every time we go to Earl’s I get the Cajun Chicken. Every.Single.Time. It is so good. I have been trying to re-create it at home and have come up with my own version that is almost as good. Now we can have date night at home, no babysitter required!
If you have a big package of chicken, you can make a double batch of this delicious Cajun Chicken and keep some on hand for sandwiches or on top of a salad (makes an easy lunch to bring to work!).
My Tricks for a Good Cajun Chicken
I think the trick to a good Cajun Chicken recipe is the perfect amount of paprika. I have tried a few different Cajun spice blends and I usually find them a little light on the paprika. My blend has just the right amount and gives that smoky flavour in addition to the spicy kick.
The other trick is to make sure your chicken is nice and juicy. The best way I know of to ensure this is to brine your chicken. It is an extra step, and it’s not necessary, so I don’t bother on a regular weekday but it does make the chicken extra juicy.
How to Make Extra Juicy Chicken
- 2 cups water
- ¼ cup salt
- 1 tbsp black pepper
- 4 garlic cloves, minced
- 1 lemon, cut in half
Combine everything in a pot and bring to a boil. Boil for 1 minute. Remove from heat and allow to cool to room temperature. Place your chicken breasts in a container and fully submerge them in the brine. Refrigerate on the bottom shelf of the fridge for 24 hours.
After 24 hours, rinse the chicken off and discard the brine.
Cajun Chicken: Recipe Tips and Variations
- In the summer time, Cajun Chicken goes great with corn on the cob.
- In the winter, I serve it with roasted vegetables. Last night, we had it with roasted radishes, drizzled with some ranch dressing. Have you tried roasted radishes yet? They don’t taste as sharp and peppery as they do raw in a salad. They have a subtle, mellow flavour and the texture of a potato. I just toss them in olive oil and roast for about 30-40 minutes at 375.
- You can also use this Cajun seasoning on fish, shrimp or sprinkled over some veggies. It gives a nice spicy, smoky kick!
- I have used this recipe using different spice blends, including jerk spice and ranch seasoning. I love playing around with my favourite recipes to find new variations.
The Goddess Body Program
If you are losing weight on Erica’s Goddess Body Program, you can make this Cajun Chicken recipe during all phases. You’re welcome! 🙂
Please Comment Below
Let me know if you try this recipe. What are some of your favourite simple weeknight dinner recipes? Have you ever tried brining your chicken in salt water to make it extra juicy? What other kitchen tricks do you have? I would love to hear from you!
Do You Love Pinterest? Pin It!
- 2 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 1/2 tsp fine salt
- 1/2 tsp cayenne pepper
- 4 boneless, skinless chicken breasts
- Mix the spices together and sprinkle on a 8x8 glass pan.
- Dip your brined chicken breasts in the spices and cover both sides.
- Bake at 450 for 20 minutes.
If you’re looking for another delicious weeknight dinner recipe from My Flourless Kitchen, you might enjoy: