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Cajun Chicken Delight

Cajun Chicken Delight

Spice up your dinner with this Cajun Chicken Delight recipe. Packed with bold flavors and ready in 30 minutes, it’s perfect for busy weeknights. Serve over rice or pasta for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 tsp Italian herb blend
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper (adjust to taste)
  • 0.5 tsp salt
  • 600-700 g boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 4 cloves garlic (thinly sliced)
  • 3 tbsp fresh lemon juice
  • 3 tbsp butter
  • 2 tbsp chicken broth
  • 2 tbsp chopped fresh parsley

Equipment

  • Large skillet or frying pan
  • Tongs for flipping chicken
  • Wooden spoon or spatula for stirring
  • Measuring spoons
  • Small mixing bowl

Method
 

  1. Mix all the spices in a small bowl to prepare the Cajun seasoning.
  2. Pat the chicken dry, coat both sides with Cajun seasoning, and season with salt and pepper.
  3. Heat olive oil in a large skillet, then sear the chicken for 5 minutes per side until golden brown.
  4. Remove the chicken and add sliced garlic to the same skillet, toasting slightly.
  5. Deglaze with chicken broth and add lemon juice and butter, swirling until thickened.
  6. Return chicken to the pan, spoon sauce over, and garnish with parsley. Serve warm.

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 24gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 550mgPotassium: 460mgFiber: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

You can make extra Cajun seasoning and store it for future use. For a vegan version, replace chicken with tofu or mushrooms and use vegan butter. Serve the Cajun Chicken Delight with rice, pasta, or mashed potatoes for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat slowly to maintain texture.
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