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This garlic butter chicken recipe has a Cajun kick! It’s like a dish you’d order at a restaurant, yet it’s ready in 30 minutes at home for a creative and easy meal.
Why you’ll love it
This is one of the most requested skillet chicken recipes in my household. It’s quick and easy to prepare on any old weeknight, and it has the juiciest tender pan fried chicken and a simple garlic butter sauce that’s made ridiculously tasty with the addition of Cajun seasoning.
I can’t resist garlic butter, and it’s even better jazzed up with Cajun flavors. This is like the best of both worlds, and I’m so excited I decided to combine the two of them and make the most irresistible Cajun butter sauce!
Ingredients for it
- Chicken breasts – cut in half lengthwise to make two smaller cutlets
- Cajun seasoning – I like Tony’s best for well-rounded taste
- Garlic powder – for another level of savory flavor
- Olive oil – for pan frying
- Butter – the base of the rich sauce
- Garlic – add even more if you like! It’s simple to mince without peeling the cloves with this garlic press.
- Lemon juice – for a hint of acidity and brightness. Use freshly squeezed.
- Chicken broth – to enhance the sauce. We’re using low sodium since the Cajun seasoning generally has plenty of salt.
- Parsley – optional but adds freshness and color contrast
How to make it
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken breasts in half so you’ve got 4 thinner pieces. That way they’ll cook faster and stay more tender. Sprinkle each piece with Cajun seasoning and garlic powder.
- In a skillet, sear the cutlets 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!
Tips for success
- Chicken is done when it reaches 165F in the thickest part. It’s very easy to overcook, making it dry. Use an instant read digital thermometer to quickly test if it’s 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 it
Leftovers and storage
- This Cajun chicken will keep for 3-4 days in a covered container in the fridge.
- Simply reheat in a small saucepan over a low heat until warmed through. You could microwave it as well.
- I wouldn’t recommend freezing leftovers.
Questions about this Cajun 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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