Delicious blackened Cajun chicken topped with homemade Cajun honey butter. Enjoy just the chicken and honey butter or make it a meal served over mashed potatoes and asparagus.

Cajun chicken on plate with mashed potatoes and asparagus.

If you’re looking for a special dinner recipe for two, this Cajun chicken with Cajun honey butter will certainly hit the mark! While it’s beautiful on the plate and full of flavour, it is also easy to make.

For a delicious complete meal, serve the Cajun chicken and honey butter on top of asparagus and mashed potatoes. As the Cajun honey butter melts, it flows down to flavour the mashed potatoes in the most wonderful way, too!

What you’ll need

Ingredients to make cajun chicken.

Chicken Breasts – You can start with boneless, skinless chicken breasts, but I really love having the skin on, so I buy bone-in, skin-on chicken breasts and remove the bone myself. If you have a favourite butcher, they may be able to de-bone the chicken breasts for you. That said, it’s not difficult and makes for a nice presentation I also think the cajun spice mix sticks more easily and of course, the skin keeps the chicken wonderfully moist. I highly recommend going this route.

Cajun Spice Mix – If you happen to have Cajun Spice Mix in your spice cabinet, you can certainly use that. Otherwise, go the homemade route. To make your own Cajun spice mix, you will need paprika, garlic powder, dried oregano, cayenne, dried thyme, salt and black pepper.

Honey – Any neutral-flavoured runny honey will work here.

Asparagus (optional) – To complete the dish as shown, you’ll need some fresh or frozen asparagus. You can steam, roast or even quickly microwave the asparagus. It is best if it is cooked just to tender-crisp.

Mashed Potatoes (optional) – Serving this chicken with mashed potatoes is delicious, as the melting cajun honey butter with the potatoes is special!

How to make Cajun Chicken

Removing the bone from the chicken breast.
Spraying the chicken breast with cooking spray.
Dipping the chicken breast in spice mix.
  1. If starting with bone-in chicken breasts, use a sharp knife to cut away and discard the bone, leaving the skin on.
  2. Spray the skin with a bit of cooking spray.
  3. Dip the chicken breast in the Cajun spice mix, coating well on both sides.
Coated chicken breasts in a cast iron skillet.
Chicken after flipping in skillet.
Chicken on baking sheet ready for the oven.
  1. Add the coated chicken breasts to a hot skillet (preferably cast iron or a similar heavy-bottomed skillet).
  2. When the underside is darkened, flip over and brown the other side of the chicken.
  3. Transfer the browned chicken to a baking sheet and place into the oven to finish cooking.
Mixing together the Cajun honey butter ingredients.
Honey butter dollops on a plate.
Adding the honey butter to the top of the hot chicken.
  1. While the chicken is in the oven, mix up the Cajun Honey Butter in a small bowl.
  2. Divide the butter mixture into two dollops and set aside.
  3. When the chicken is cooked remove from the oven. Place some mashed potatoes (if using) on the bottom of the plate. Top the potatoes with steamed or roasted asparagus spears, then place the chicken breast on top. Place one dollop of the Cajun Honey Butter on top of the chicken and allow it to melt using the warmth from the chicken.

Recipe tips!

  • Adjust the amount of cayenne used in the spice mix to your tolerance for spicy heat. You can omit it completely if you wish.
  • If you are a fan of smokey flavours, you can replace some or all of the paprika with smoked paprika.
  • Chicken breasts that you debone yourself can be quite large! For normal appetites, one breast could easily be split into 2 servings per breast.
Cajun chicken on plate with mashed potatoes and asparagus.

How to serve Cajun Chicken

While you can enjoy the chicken and honey butter on its own, I highly recommend serving it with mashed potatoes and asparagus as shown. It’s a complete meal on a plate and the honey butter with the mashed potatoes is another treat, as well.

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Cajun chicken on plate with asparagus and mashed potatoes.

Get the Recipe: Cajun Chicken

Delicious blackened cajun chicken topped with homemade Cajun honey butter. Perfect served over mashed potatoes and asparagus.
5 stars from 1 rating
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings


  • 2 chicken breasts, *see Note 1 below

Cajun Spice Mix

  • 2 Tablespoons paprika
  • 2 teaspoons garlic powder, not garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 – 1 teaspoon cayenne, adjust the amount or omit to personal heat/spice preference
  • 1/4 teaspoon black pepper

Cajun Honey Butter

  • 3 Tablespoons butter, very soft
  • 1 1/2 Tablespoons honey
  • 1 1/2 teaspoons Cajun Spice Mix, from above

To serve

  • 10 spears asparagus, steamed, microwaved or roasted
  • Prepared mashed potatoes


  • You can enjoy this Cajun Chicken on its own topped with Cajun Honey Butter or as shown, on top of cooked asparagus and mashed potatoes. If using mashed potatoes and asparagus, be sure to have the mashed potatoes ready to go when the chicken is cooked. You can make your own mashed potatoes or for an easier meal, this is a great use for the ready-made, refrigerated mashed potatoes that you just heat up in the microwave. I like to quickly microwave the asparagus as well. Simply spread onto a plate, cover loosely with plastic wrap and microwave for 45-60 seconds, or until tender-crispy.
  • Preheat oven to 350F (non-convection).
  • In a small bowl, combine all the ingredients for the Cajun Spice Mix. Measure out 2 teaspoons and set aside to use for the Cajun Honey Butter. Sprinkle the remaining Spice Mix onto a plate and set aside.
  • If using bone-in/skin-on chicken breasts, prepare the chicken by removing and discarding the bone. To remove the bone, flip the chicken breast over. Use a small sharp knife. In the centre of the breast, slide the knife between the bone and the chicken. Slice along the bone both left and right as far as you can. Feel for the bone on each of the ends and carefully cut around the bone until the breast is removed from the bone. Keep the skin intact and attached.
  • Spray both sides of the chicken breasts with cooking spray, then dip in the Cajun Spice Mix on both sides.
  • Heat a cast iron skillet or similar heavy-bottomed skillet over medium-high heat on the stovetop for 3-4 minutes. When the skillet is hot, spray lightly with cooking spray, then add the chicken breasts to the skillet and cook, undisturbed, until the underside is browned, about 2 minutes, then flip over and brown the other side.
  • Remove the chicken to a baking sheet. Place the chicken into the preheated oven and cook for 15-25 minutes, or until the chicken is thoroughly cooked and registers 165F internal temperature when tested with an instant-read thermometer. *Oven time will depend on the thickness of the chicken breast used. If you boned the chicken breast yourself, it will probably take 25 minutes to cook through. Smaller pre-boned chicken breasts will be thinner and may cook through in only 15-20 minutes.
  • While the chicken is cooking, mix together the Cajun Honey Butter ingredients in a small bowl. Portion the honey butter into two dollops and set aside. *Unless making ahead, keep the honey butter at room temperature so that it will melt quickly on the chicken.
  • If using, have the asparagus and mashed potatoes ready for when the chicken is ready. When the chicken is almost ready, place mashed potatoes (if using) in the middle of the plate and top with 5 spears of asparagus per plate.
  • When the chicken is cooked, remove from the oven. Place the chicken breasts on top of the mashed potatoes and asparagus (if using). Place a dollop of Cajun Honey Butter on top of each breast. Serve immediately.


Note 1: You can start with bone-in/skin-on chicken breasts and de-bone them yourself or you can start with boneless/skin-less chicken breasts. I prefer to start with bone-in and remove the bone myself so that the skin stays intact. It makes for a pretty presentation and the skin keeps the chicken beautifully moist. 
If you boned the chicken breasts, you’ll find that they are quite large! They will take longer to cook in the oven. They could also be cut in half to make two servings if needed to serve more.
Nutritional information does not include the optional asparagus and mashed potatoes.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos that you may find helpful.
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 491kcal, Carbohydrates: 20g, Protein: 50g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 1568mg, Potassium: 1073mg, Fiber: 3g, Sugar: 14g, Vitamin A: 4276IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 3mg
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