1/2 - 1teaspooncayenne, adjust the amount or omit to personal heat/spice preference
1/4teaspoonblack pepper
Cajun Honey Butter
3Tablespoonsbutter, very soft
1 1/2Tablespoonshoney
1 1/2teaspoonsCajun Spice Mix, from above
To serve
10spearsasparagus, steamed, microwaved or roasted
Prepared mashed potatoes
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Instructions
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.
Notes
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.