Baked Cajun Chicken Breast

by V. DeLeeuw; Recipe may contain ads or affiliate links.

baked cajun chicken breast

For this cajun chicken breast recipe, chicken breasts are briefly soaked in buttermilk, coated in cajun-seasoned breadcrumbs, then baked. The result: a spicy, crisp exterior, and a tender, juicy interior. I have many ways of making juicy chicken breast, but my family has declared this as their favorite.

Baked Cajun Chicken Breast
Prep and Cool time
Cook time
Total time
Recipe type: Entree
Yield: 2 servings
  • Olive oil cooking spray
  • 2 boneless, skinless chicken breasts (8 oz each)
  • 1 cup low fat buttermilk
  • 2 whole-wheat bread slices
Cajun seasoning:
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ⅛ teaspoon cayenne
  1. Preheat oven to 450 degrees F. Line a roasting pan with foil, place a roasting rack in the pan and spray the rack with olive oil spray.
  2. Place the chicken breasts in a shallow dish. Pour buttermilk on top. Marinade, in the fridge, 10 minutes on each side.
  3. Meanwhile, toast the bread slices to dry them out, and process them in a food processor to make fresh bread crumbs.
  4. Add the cajun seasoning ingredients to the breadcrumbs and process a few more seconds to incorporate.
  5. One by one, remove the chicken breasts from the buttermilk. Dredge them in the seasoned breadcrumbs, pressing and using your hands to make sure the coating adheres.
  6. Place the coated chicken pieces on the prepared roasting rack. Spray with olive oil spray. Bake 30 minutes, or until cooked through - a thermometer inserted in thickest part should read 165 degrees F.
Nutrition Per Serving
Calories: 398; Fat: 7g; Carbohydrates: 23g; Sugar: 2g; Sodium: 867mg; Fiber: 3g; Protein: 56g

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