Cajun Chicken Breasts
A straightforward recipe for juicy, pan-seared chicken breasts coated in a zesty Cajun-style marinade. With garlic, parsley, and a hint of cayenne, it's a quick and flavorful main course perfect for a weeknight meal.
An original recipe by Forkin
- Total time
- 2 hr 29 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 287 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 3 clovegarlic, minced
- 1.5 tbspfresh parsley, chopped
- 0.25 tspcayenne pepper
- 0.5 tspsalt
- 2 tbspwhite wine vinegar
Ingredients
- 4 pcsboneless, skinless chicken breast
- 1 tbspvegetable oil
Equipment
instant_read_thermometer · tongs · bowl · skillet · knife · cutting_board
The method
Step by step
- 1
In a medium bowl, combine the minced garlic, chopped parsley, cayenne pepper, salt, and white wine vinegar to create the marinade.
About 3 min
- 2
Add the chicken breasts to the bowl and turn them until they are thoroughly coated with the marinade.
About 2 min
Cook’s note: Using tongs can help coat the chicken evenly without getting your hands messy.
- 3
Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or up to 4 hours for more flavor.
About 2 hr
Cook’s note: Do not marinate for more than 4 hours as the vinegar can start to break down the texture of the chicken.
- 4
When ready to cook, add the vegetable oil to a large skillet and place it over medium-high heat until shimmering.
About 2 min
Cook’s note: Ensure the pan is hot before adding the chicken to get a good sear.
- 5
Carefully place the marinated chicken breasts in the hot skillet, leaving some space between them.
About 1 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the chicken instead of searing it.
- 6
Cook for 5-7 minutes on the first side until golden brown and easily released from the pan.
About 6 min
- 7
Flip the chicken and cook for another 5-7 minutes, until cooked through and the internal temperature reaches 74°C (165°F).
About 6 min
Cook’s note: Using an instant-read thermometer is the best way to ensure the chicken is cooked perfectly without being dry.
- 8
Remove the chicken from the skillet and transfer to a cutting board to rest for 5 minutes before slicing or serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Per serving
Nutrition
- Calories
- 287.4kcal
- Protein
- 46.9g
- Carbs
- 1.5g
- Fat
- 9g
- Fibre
- 0.3g
- Sugar
- 0.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked chicken in an airtight container in the refrigerator.
Reheat gently in a lightly oiled skillet over medium heat or in the microwave until warmed through.
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