Cajun Butter Chicken

cajun chicken breasts in pan coated in butter sauce

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Soft and juicy Cajun chicken breast doused in a super simple butter sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Cajun

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Small Pot or Bowl (for seasoning)
Large Shallow Dish (for flour)
Large Pan & Tongs
Jug (for stock)

Ingredients

Chicken

2x 250g/9oz Chicken Breasts
2 tbsp Cajun Seasoning (see notes)
1 tsp Brown Sugar
1/4 tsp EACH: Salt, Black Pepper
35g / 1/4 cup Plain Flour
1 tbsp Olive Oil
15g / 1 tbsp Unsalted Butter (see notes)

Sauce

2 cloves of Garlic, finely diced
120ml / 1/2 cup Chicken Stock
75g / 5 tbsp Unsalted Butter, diced into cubes

To serve

2 tbsp finely diced Fresh Chives
1 Lemon, quartered

Instructions

Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a small pot or bowl, combine the Cajun seasoning with sugar, salt and pepper, then use it to coat both sides of the cutlets.
Add the flour to a large shallow dish. One by one, coat the cutlets in the flour and place to one side, shaking off excess flour as you go.
In a large pan over medium-high heat, add 1 tbsp oil and butter. Once the pan is hot and the butter has melted, add the cutlets and fry both sides for a few minutes until very lightly charred and just cooked through the centre. Remove and place on a plate to one side.
Lower the heat to medium and add the garlic to the leftover fat in the pan. Fry for 10-20 seconds until it just starts turning golden (be careful it doesn't burn) then pour in the stock. Whisk in the butter until it melts, then simmer for a couple of minutes until the sauce turns cloudy and thickens a little, stirring frequently.
Turn the heat to low then stir in the resting juices from the chicken. Check for seasoning and adjust with salt and pepper. Add the chicken back in to coat in the sauce, then serve with fresh chives and a squeeze of lemon juice (to taste). Enjoy!

Video

Notes

a) Cajun Seasoning - You can use your favourite brand here. Schwartz is always a safe bet. Here I filmed with 'Deep South Cajun Rub' from Waitrose, which worked really nicely.

b) Butter - I typically use unsalted butter, so you gain more control over the saltiness of the dish. If you've only got salted, just go easy when adjusting the seasoning.

c) Toppings - Don't skip the chives and lemon juice! The chives add a lovely pop of flavour and colour, whilst the lemon juice brightens up the dish and cuts through the rich, buttery sauce.

d) Calories - Whole recipe divided by 4 with no sides.

Nutrition