Sure, you could make a homemade Cajun seasoning blend from scratch—or you could save some time and make this Cajun chicken recipe with a store-bought blend. The grocery shortcut provides a whirlwind of flavor without the need to pull every last spice out of your cupboard.
Most store-bought Cajun seasonings will include one or more types of chiles (hot and/or sweet paprika, cayenne pepper, and other varieties of dried red pepper) as well as salt, black pepper, garlic powder, oregano, and onion powder. But the quantities vary by brand: Some are spicier or saltier than others, so taste yours (stir a little into Greek yogurt and actually give it a taste), then adjust the amount of salt in this recipe accordingly.
We like to use juicy, flavorful chicken thighs for this easy recipe, but you can easily swap in skinless, boneless chicken breasts if that’s what you have on hand. Sear the chicken in a heavy skillet (we like cast iron here), or if weather permits, take it out to the grill.
Cajun chicken pairs well with mashed potatoes or rice and sautéed veggies like zucchini or bell peppers. We’ve taken the dish in a more summery direction with a sweet-and-sour peach salsa garnish. If peak-season peaches aren’t readily available, feel free to swap in frozen diced peaches. Store leftover chicken in an airtight container and reheat for a quick lunch or a simple dinner.
Want more Louisiana classics? Check out our recipes for red beans and rice or chicken and sausage gumbo →
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What you’ll need
Citrus Juicer
$15 At Amazon
Microplane
$17 At Amazon
Medium Bowl
$29 At Amazon
Tongs
$19 At Amazon
Large Skillet
$90 At Amazon
Recipe information
Total Time
25 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat.
Step 2
Toss 2 ripe peaches, peeled, cut into ½" pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside.
Step 3
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter.
Step 4
Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs.
