Why This 40-Minute Cajun Chicken Will Become Your Go-To Weeknight Dish

Name: Oven-Baked Cajun Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: Avocado oil spray; 4 boneless skinless chicken breasts (8 ounces each; see notes below); 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper

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This Cajun chicken is coated in a flavorful rub and baked in a hot oven until juicy and tender. The bold seasoning transforms simple chicken into a crowd-pleasing dish!

When I want to elevate a simple baked chicken breast or boneless chicken thighs, I turn to this juicy, flavorful Cajun chicken recipe. It's quick and easy - ready in just 40 minutes - pairs beautifully with a variety of sides, and the leftovers taste just as good, whether enjoyed cold or reheated.

Ingredients and Variations

The ingredients needed to make Cajun chicken.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Avocado oil spray: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Chicken breasts (or boneless thighs): if using chicken breasts, try to find ones that aren't too big - 8 ounces per piece is perfect. Cooking bigger ones in a hot oven is a bit more challenging, although it can be done, as I explain below.
Cajun seasoning: Homemade or store-bought. If using store-bought, check the ingredient list to make sure no sugar was added.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Use a fork to mix the Cajun seasoning ingredients in a small bowl. Rub the seasoning into the chicken on both sides.

Seasoning chicken breasts with Cajun spices.

Place the coated chicken pieces in a greased baking dish. Spray their tops with oil. Be generous with the oil - it protects the chicken from drying and the herbs from burning in the hot oven.

Two Cajun-spiced chicken breasts in a baking dish, before baking.

Bake the chicken in a preheated 450°F oven until it reaches an internal temperature of 165°F in the thickest part, 20-30 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

Sliced Cajun chicken on a cutting board.

This is DELICIOUS! Just the right amount of heat and the chicken is tender and juicy!!
Dawn
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Recipe Tips

If your chicken breasts are larger than 8 ounces each, you'll need to bake them for up to 30 minutes instead of just 20 minutes. If that is the case, loosely cover them with foil after the first 20 minutes. This will prevent the tops from scorching in the hot oven. Cajun spices are delicious, but they burn easily.
You can make this dish as mild or spicy as you like by reducing or increasing the cayenne pepper. I typically use ¼ teaspoon. Reduce it to just a pinch (⅛ teaspoon) for a milder flavor. Increase to ½ teaspoon for a truly spicy dish.

Recipe FAQs

Do I need to marinate the chicken?

No. This recipe is designed to be quick and simple - there's no marinating step. You just apply the seasoning and bake. If you prefer, you can let the seasoned chicken sit in the fridge in a separate container (not in the baking dish) for 30 minutes to let the flavors deepen, but it's not required.

Can you suggest any make-ahead steps?

Yes! You can season the chicken up to 24 hours in advance and keep it covered in the fridge until you're ready to bake. Since the chicken will go into a very hot oven, it's best to store it in a separate container rather than the baking dish - sudden temperature changes can cause glass or ceramic dishes to crack.

How do I know when the chicken is done?

The safe internal temperature is 165°F in the thickest part of the chicken. Using an instant-read meat thermometer is the best way to ensure it's cooked perfectly without overcooking.

How do I keep the chicken from drying out?

The key is not to overbake it. Start checking for doneness a few minutes before the suggested baking time. Using a thermometer helps ensure perfect results. You should also let the chicken rest for 5 minutes before slicing so the juices redistribute.

Serving Suggestions

This is a versatile main course that pairs well with countless side dishes. But since I bake the chicken in a 450°F oven, I like to serve it with a side I can cook in the same oven, such as:

The image below shows a typical meal I serve my family: Cajun chicken, buffalo cauliflower, celery sticks, and blue cheese dressing.

Cajun chicken is served with buffalo cauliflower, celery, and blue cheese dressing.

Storing and Using the Leftovers

You can keep the leftovers in a sealed container in the fridge for 3-4 days. I often serve them cold with fresh-cut veggies, pickles, and Dijon mustard, as shown in the photo below.

Cajun chicken leftovers are served with tomatoes, cucumber pickles, and mustard.

I also like using them in this Cobb salad, as shown in the image below. The advantage of enjoying the leftovers cold is that you don't risk drying the chicken when you reheat it.

Using leftover Cajun chicken in a Cobb salad.

However, you can also reheat the leftovers, especially if you used chicken thighs, which are juicier, and kept them whole rather than slicing them. It's best to use the oven for reheating. The two photos below show a recent leftovers dinner of chicken and buffalo cauliflower. I reheated both in a 350°F oven until they were heated through (in my oven, it took 15 minutes), then served them together.