This garlic butter chicken recipe has a Cajun kick! It's quick and easy to prepare with tender pan fried chicken and an easy garlic butter sauce.
Love Cajun-inspired recipes? Check out my Cajun Chicken Pasta.
Who can resist garlic butter? Not me. This recipe will only take you about 30 minutes to make. 🙂
How to make garlic butter chicken (overview):
Cut the chicken breasts in half so you've got 4 thinner pieces (they'll cook faster and stay more tender). Sprinkle each piece with Cajun seasoning and garlic powder. In a skillet, sear the chicken for about 5 min/side or until cooked through, then transfer to a plate. Turn the heat down, and to the same skillet, add the garlic butter sauce ingredients. It only takes a few minutes to make. Add the chicken back in, spoon some sauce over top, and serve with some parsley sprinkled over top for a pop of freshness. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Chicken is done when it reaches 165F in the thickest part. It's very easy to overcook chicken breasts, turning them dry and not so tasty. Use an instant read digital thermometer to quickly test if chicken is cooked.
- I added a splash of chicken broth and some lemon juice to the sauce to make it go a little further, balance the flavors, and also to help ensure that the garlic won't burn. You can feel free to leave them out if you prefer.
- Cajun seasoning can vary wildly from brand to brand, so I recommend that you familiarize yourself with yours prior to making this recipe. If it's very salty, you will not need to add extra salt to this recipe. Also, some Cajun seasonings are quite a bit more spicy than others. I used Tony Chachere's Original Creole Seasoning (I work with Tony's, but this post is not sponsored).
What to serve with this recipe?
You may also like...
- Garlic Butter Steak Bites
- Garlic Butter Salmon
- Creamy Cajun Chicken
- Garlic and Herb Spreadable Butter
Questions about this Cajun garlic butter chicken recipe? Let me know in the comments below. As always, tag me #saltandlavender on Instagram if you've made one of my recipes.
Cajun Garlic Butter Chicken
- 2 chicken breasts cut in half lengthwise
- 1/2 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup butter (1/2 stick) divided
- 4-5 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup low-sodium chicken broth
- Fresh chopped parsley optional, to taste
- Cut the chicken breasts in half lengthwise so you've got 4 thinner pieces. Sprinkle them with the Cajun seasoning and garlic powder. Important: Many Cajun seasonings are quite salty. If yours isn't, also season the chicken with salt & pepper.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for about 5 minutes/side or until cooked through (165F). Transfer the chicken to a plate.
- Turn the heat down to medium-low. To the skillet, add the remaining butter, as well as the garlic, lemon juice, and chicken broth. Scrape up the brown bits from the bottom of the pan and let the sauce bubble for about a minute or so.
- Add the chicken back to the skillet and spoon the sauce over top. This recipe doesn't make a ton of sauce, but it's quite rich and buttery, so a little goes a long way. It's great served with mashed potatoes.
- Sprinkle fresh parsley over top if using, and serve immediately.
- Use an instant read meat thermometer to ensure chicken is never undercooked or overcooked.
- Cajun seasoning brands vary. They're often quite salty, so do not add extra salt to this dish without first tasting it. If using a low or no salt variety of Cajun seasoning, however, be sure to add enough salt. I used Tony Chachere's Original Creole Seasoning for this recipe, and I did not need to add any extra salt.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.