Cajun Butter Chicken Breast Recipe

Name: Cajun Butter Chicken Breast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tsp brown sugar (keto: use brown sugar substitute); 1 1/2 tsp mild paprika; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp chili powder (add more if you like heat); 1/2 tsp cayenne pepper; 1/4 tsp cracked pepper (to taste); 2 large chicken breasts (sliced horizontally in half to make 4 steaks); 1 1/2 tbsp canola oil (divided); 1/4 cup butter; 4 clove garlic (finely chopped); 1/2 cup low sodium chicken stock (broth)

By Karina Carrel · CafedelitesPublic

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Tender pan seared chicken breasts are golden and full flavoured. Seared in Cajun seasoning and garlic butter, ready in under 15 minutes. No marinating!

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4

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This recipe was taken from Cajun Butter Chicken Breast Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 tspbrown sugar (keto: use brown sugar substitute)
1.5 tspmild paprika
1 tspdried oregano
1 tspsalt
0.5 tspgarlic powder
0.5 tsponion powder
0.5 tspchili powder (add more if you like heat)
0.5 tspcayenne pepper
0.25 tspcracked pepper (to taste)
2large chicken breasts (sliced horizontally in half to make 4 steaks)
1.5 tbspcanola oil (divided)
0.25 cupbutter
4 clovegarlic (finely chopped)
0.5 cuplow sodium chicken stock (broth)

Steps

1
Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat.
2
Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.
3
Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 75°C / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.
4
While chicken is resting, make the sauce. Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.
5
Take the pan off the heat. Drizzle sauce over the chicken.
6
Serve warm.

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Per portion

Calories: ~62.4 kcal
Protein: ~0.8 g
Fat: ~16.2 g
Carbs: ~3 g
Fiber: ~0.1 g
Sodium: ~672.8 mg

One ingredient still needs a USDA food link. dried oregano, garlic powder, onion powder, chili powder (add more if you like heat), cayenne pepper, large chicken breasts (sliced horizontally in half to make 4 steaks) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat

Partial · 13/14 ingredients linked