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Baked Cajun Chicken Breasts - Oh, so juicy and flavorful. Deliciouson sandwiches, salads, you name it!
For sometime now I have been trying to perfect the best darn good cajun chicken breasts. Every time I made them something seems off.
They didn't taste just right.Not enough paprika flavor. Not enough flavor. Not spicy enough. Not moist enough. The list goes on.
I have to tell you a little secret. These baked cajun chicken breasts are absolutely perfect. Nothing is wrong with them, not even the smallest little thing. They are juicy, contain enough paprika flavor, the perfect flavor throughout the breasts, and spicy just enough to make you taste buds go crazy.
Pure perfection, my friend. If you are looking for other chicken breasts, I highly recommend trying out cheesy bacon chicken breasts - only a few ingredients are needed.
If I ever get a chance to do food prep, I like to keep a couple of these chicken breasts in the refrigerator for a quick lunch or dinner. They make the best chicken sandwiches and perfect on top of salads.
How do you normally bake your chicken breasts? Medium heat, 350 degrees, for 45-minutes? High heat, 450 degrees for 18 minutes? We usually always bake our chicken breasts in an 8x8 baking dish, or larger depending on how many we make.
In order to contain the perfect chicken breast, in my opinion, I like to bake them at a high heat, 450 degrees, for a short amount of time, then remove them from the oven and cover with aluminum foil for another 5-minutes. They are crispy on the outside, juicy and tender on the inside.
5 from 16 votes
Baked Cajun Chicken Breasts
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins
Baked Cajun Chicken Breasts – Oh, so juicy and flavorful. Deliciouson sandwiches, salads, you name it!
Course:Main Course
Cuisine:American
Keyword:baked chicken breast, cajun, spicy
Servings: 6 servings
Calories: 145 kcal
Author: Chelsea
Ingredients
- 1teaspoonsalt
- ½teaspooncayenne pepper
- ¼teaspooncrushed red peppers
- 1teaspoongarlic powder
- 1teaspoonpaprika
- ½teaspoonpepper
- ½teaspoononion powder
- ½teaspoondried oregano
- ½teaspoondried thyme
- 3large chicken breasts or 6 small chicken breasts
Instructions
Preheat oven to 450 degrees. Grease an 8x8 baking sheet or dish. Set aside.
Mix together the salt, cayenne pepper, crushed red peppers, garlic powder, paprika, pepper, onion powder, dried oregano, and dried thyme in a small ramekin.
Rub the spice mix onto the chicken breasts.
Bake for 18 minutes. Remove the chicken breasts from the oven and cover with aluminum foil and bake for another 5 minutes.
Recipe Notes
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
Nutrition Facts
Baked Cajun Chicken Breasts
Amount Per Serving (0.5 chicken breast)
Calories 145Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Cholesterol 90mg30%
Sodium 758.6mg33%
Carbohydrates 1.3g0%
Fiber 0.5g2%
Sugar 0.1g0%
Protein 29.3g59%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Erica saysHello Chelsea, This looks delicious and I would love to try the recipe! Just wondering if you used skinless chicken breasts.
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- Chelsea says
Great question, Erica. It's best to use skinless and boneless chicken breasts for the recipe! Enjoy. 🙂
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- Ref Boyle says
3am, too early to cook but my taste buds are begging for a butter garlic cream sauce to go with this. Or perhaps leave off the cream and add lemon juice instead.
There, I feel much better already. Lovely recipes and of course the crunchy apple doesn't need a review, ever. Hugs, Reg.
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- rick says
imscared to under cook. will leaving it in the oven for an extra minutes harm the chicken/ can i use the left over chicken when it is cold in a salad.
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- Chelsea says
If you are scared to undercook the chicken, I recommend using a meat thermometer to test the temperature and making sure chicken is at 165 degrees F. Leaving it in the oven can dry out the chicken. I hope you enjoy it, Rick!
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- Jessica says
Should you use all the spices that were mixed together on the chicken so theres none left? Or should there be left over?
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- Chelsea says
There shouldn't be any leftover, Jessica! Enjoy.
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- L says
Hello Chelsea ! I plan on making this recipe when I get an oven. I was wondering if you have favorite brands for any of the seasonings? Especially wondering about the paprika? I love your willingness to share a recipe you worked to perfect. Thank you for the recipe and thank you for advice on buying the seasonings if you have any. Linda
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- Chelsea says
Hi there! I do not have a specific brand I like. I usually end up buying my spices and seasonings in bulk at Costco or at a similar warehouse store. Enjoy! 🙂
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- Anjali says
Hi Chelsea!
This looks amazing! My question is when you say cover with foil do you mean take the tray out and put a pc of foil over the top or actually take the foil and wrap it arnd the chicken breast?
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- Chelsea says
Great question, Anjali! You only have to cover the top of the dish with foil. 🙂 Enjoy.
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- Breanne says
I did it the way you said, without covering it and then putting the lid on for 5 minutes at the end - it was absolutely delicious! Thanks for teaching me new cooking techniques!
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- Chelsea says
So glad you enjoyed it, Breanna!
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- Dave says
I have them ready to bake when my wife gets in. They look and smell great. I included 2 extra breasts for salads
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- Chelsea says
Sounds like a perfect dinner, Dave!
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- Benny says
We all loved it. I used thighs and it did throw off a lot of fat so it took time but thicked up like a dream. It kind of beaded below the fat and then became sticky. That sticky glaze is great and I am glad I read the directions to be patient. Also, I was worried that I would hate the skin since I usually only like skin if it is baked very crispy but after cooking it so long the skin becomes almost part of the glaze. So glad I finally made this recipe after years of planning to try it!
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- Chelsea says
Oh my, that sounds wonderful - Benny! I will have to try it with chicken thighs!
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- violet says
How many calories is this. I am trying to lose weight
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- Chelsea says
I highly recommend using a tool like My Fitness Pal to calculate nutrition information, Violet.
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- Erin says
Have you ever used frozen chicken breasts?
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- Chelsea says
Hi, Erin! You can use frozen chicken breasts, just make sure you thaw them first. Enjoy!
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- Morgan Siwicki says
Making these tonight! When covering with the foil for an additional 5 minutes, do i need to bake it in the oven for those 5 minutes or let it sit out covered?
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- Chelsea says
Wish I were having dinner at your house, Morgan! You should bake it for an additional 5 minutes in the oven! Enjoy. 🙂
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- Katie says
Hi there! I just wanted to thank you for sharing this recipe! It really is the perfect combination of spices. I stumbled upon this on Pinterest. I just shared it in my recent post on my blog. Hope you will check it out. Thanks again! 🙂
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- Chelsea says
So glad you enjoyed it, Katie! 🙂
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- Kristin says
Very tasty dish if you like spicy! I used the leftovers, sliced up some onion and make chicken salad which was also delish! Thank you!?
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- Chelsea says
That chicken salad sounds fantastic, Kristin! Yum!
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- Pari says
Going to try this recipe tonight! So simple and I sounds delicious too! to you rub on the spice mix on bare chicken breasts or do you coat them in some butter/olive oil to help it stick?
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- Chelsea says
Great question, Pari! Rub the spices on the bare chicken breasts! Enjoy. 🙂
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- Jessica says
Hi Chelsea,
I will be making this tomorrow and instead of using chicken breasts I will be using tenders. My family is not a big fan of bigger pieces of chicken. What would you recommend for oven temp and how long to cook for ?
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- Chelsea says
Hi, Jessica! Great question. I have never tried this recipe or with cooking chicken tenders this way. You will need to cut the time by a lot and perhaps the oven temperature. I would say 350 for 15-20 minutes, maybe. Please let me know what you end up doing!
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- Jeremiah Kirby says
Took about ten minutes for the tenders to cook at 450. The spices only fully covered three and a half tenders. In the future I'll double the spices to make six tenders FULLY covered in spice. It was good, thanks. Oh and I skipped wrapping the chicken in foil, I just lined a cookie sheet in foil.
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- John Steel says
Sounds delish!!! Just about to bake and eat up..
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- Leila says
I rarely find the need to comment on recipes, but I made this chicken last night and oh my gosh, it was AMAZING! Perfectly seasoned, juicy, delicious chicken. Made a whole batch to eat during lunch this week, and I'm sure it'll become once of my staple recipes. Thanks for sharing it!
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- Chelsea says
So glad to hear you enjoyed it, Leila! It's one of our favorites and so delicious! 🙂
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- Kristine says
I'm going to try this recipe tonight! Do you have any suggestions for sides to serve with the chicken?
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- Chelsea says
Almost any vegetable, mashed potatoes, or even a side salad pairs well with the flavors. Enjoy, Kristine!
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- Brigette says
I made these a few weeks ago. Really good! From now on I will always cook my chicken breasts at 450 for about 18 minutes, then cover with the foil. These came out juicy... not dry. Thanks!
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- Chelsea says
It makes the juiciest chicken breasts every single time, Brigette! 🙂
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- kentuckylady717 says
Both these chicken recipes sound and look delicious.....anxious to make them both.....
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- LAURIE says
Hi Chelsea,
Is this spice rub the same that you would buy in the grocery store?.. Cajun seasoning?
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- Chelsea says
Hi, Laurie! You may also purchase it at the grocery store, but I also recommend making it homemade. Tastes so much better!
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- Ninni says
Perfect, perfect recipe! Didn't change a thing, and it was juicy and perfectly cooked. The best ever. I found your recipe in a total pinch. Had all the ingredients and a half hour later it was ready. Amazing! Thank you!
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- Isaac says
I browned the drumsticks in vegetable oil first and set them aside until the last ten minutes of the simmer stage. No bad odor and no scum to skim. Very tender and not too sweet. I added extra garlic, used that rooster hot chile sauce, and topped with toasted sesame seeds and some green onions. I served with white rice and some garlicky broccoli. I will make this again. Thanks, Jan!
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- Amber says
Trying to make this tonight but only have 2 chicken Breasts should I use less seasoning!? Thanks
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- Chelsea says
I would, Amber. I'm not sure the exact measurements you would need for only two chicken breasts.
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- PinkChampagne says
Just use the whole recipe. Extra goodness!
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- Chelsea says
SO glad you enjoyed it!
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- Candice says
Thanks! I just made this cajun chicken! It was spicy, easy and delish!!!
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- Chelsea says
So glad you enjoyed it, Candice!
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- Megan says
I found this on pinterest and made it tonight. I used a 1/2 tspn more of crushed peppers than the directions gave because I was distracted, but it was still amazing. The husband loved it and now he wants to try the rub out on some chicken wings on the grill. I give this recipe an A+!
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- Chelsea says
I bet this rub would taste amazing on grilled chicken wings! Yum. So glad you and your family enjoyed it, Megan. 🙂
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- Priya says
Made this last night for dinner with a side of mashed potatoes and wild rice. It was a hit. My husband absolutely loved it and said he would eat it again. The flavor was perfect and not over bearing. This will definitely be a part of my rotation.
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- Chelsea says
Sounds delicious with mashed potatoes, Priya! 🙂
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- Rosemarie says
This recipe was absolutely delicious! I used thin sliced chicken breasts and cooked them for about 12 minutes at 450 and covered with foil for an additional 3 minutes. The chicken has great heat, flavor and was so moist!! Thank you for sharing this recipe!
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- Chelsea says
So glad you enjoyed them, Rosemarie!
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- Stacy Hylton Photography says
LOVED this recipe!!! I made it again but tweaked it and substituted boneless skinless and used smoked paprika!
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- Stacy Hylton Photography says
Whoops! Meant to say: LOVED this recipe!!! I made it again but tweaked it and substituted boneless skinless chicken thighs and used smoked paprika!
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- steve says
I have made this chicken more than once. It comes out perfect every time. We love this so much we are having it again tonight. What an awesome recipe! Thank you so much for sharing it.
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- Chelsea says
It's definitely a staple in my kitchen, Steve! So glad you enjoyed it.
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- Kayleigh says
I plan on making this recipe tonight but just noticed I'm out of tin foil! Do you think it would have the same effect if I use parchment paper? It's the closest thing I have!
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- Chelsea says
Hi Kayleigh, I think the parchment will be fine since it's only going to bake for 5 minutes.
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- eyasmin says
is it 450 F? OR 450c? fr the oven hear
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- Chelsea says
It's F. All of my recipes are written in F. Enjoy!
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- Gwen says
I have been cooking for 32 years and have never been able to cook a baked chicken breast (or grilled for that matter) and have it turn out moist. This recipe is genius! My chicken turned out perfectly moist and delicious! I am planning on using this high heat method with other seasonings such as lemon pepper and rosemary. Thanks for the great idea!
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- Deborah watkins says
Made this and it was delicious. Hot but tolerable.
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- Deborah watkins says
Made this it was very tasty. Hot but tolerable. Was good for days after.
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- Randolph Robinson says
Doing these tonight for dinner, the kitchen smells great with are the spices and herbs.
I KNOW this dish is gonna come out well. THANKS!!!Reply
- Ruth Crompton says
Everyone loved this, thanks for the recipe, I'll definitely do this again
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- Kaitlyn says
I've been making these at least every other week for the last year. It's gotten to a point where I've just made a giant batch of the seasoning because I make them so often. They are so easy and delicious.
I'm a student, plus a varsity athlete, so I'm low on time/ money. I tend to make a couple things that I can heat and go and these chicken breasts often end up in my pre-made meals because they're so easy to make, taste AMAZING, and they're healthy on top of everything else.
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- MaryJo says
MY husband was looking for a new way to prepare chicken breasts when he found your recipe. We tried it tonight. It was wonderful, moist and flavorful. We will be sure to add your recipe to our arsenal of healthy recipes. Thank you for sharing!
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- Hiep says
Just used this recipe. It came out bomb! The chicken cooked just right and juicy! Thank you so much for sharing.
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- Deanne says
This is really good!! I have been looking for a good Cajun chicken recipe too! We are having it over homemade Alfredo pasta tonight for my daughters 20th birthday dinner. Always nervous to try a new recipe on a special occasion. Glad I did. My daughter and I just tasted it. So tender and juicy! Thanks!
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- Tena Valenti says
DELICIOUS! Thank you SO much for this recipe!
Last night I tripled the rub and covered two whole chickens, cut-up. It was the perfect amount.
I baked at your temp of 450* for 25 minutes, then covered with foil for another 5 minutes.
Then I removed them from the oven and let set for 5 minutes before serving. They were PERFECT!
Tender and juicy; I was surprised! I served them with a dollop of vegan sour cream for a cool contrast and my family of four were addicted! Lol.
To complete the meal, I baked (at the same time) a pan full of cut up sweet potatoes and apples tossed with maple syrup and a few other ingredients, and some steamed vegetables. YUM!
I will keep this in my favorite recipes!Reply
- John Tranmer says
The Cajun chicken recipe is excellent!!
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- Sum says
Hi, I was wondering to make this is it a good idea to prep them and leave it in the fridge overnight to bake the next day?
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- Shef says
Hello, I've never really left a comment on online recipes before, but the result of this recipes was amazing. As an amateur in using the oven, following your steps I achieved in making the juiciest chicken thighs I have made so far with the oven. Thank you so much, will be looking out for your recipes from now on.
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- Nicole says
This was SO good! The chicken breasts I used were pretty thick, so I did about 32 minutes then put on tin foil and had it sit in the oven with temp off. I actually had to run out and worried it would be so dry from being in warm oven. So not the case. It was insanely juicy. We had ours with some leftover chili and it was awesome. Definetely going to use the tin foil idea more often! Thank you!
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- Barbara N. says
GREAT GREAT GREAT. This is a no-fail recipe. I have given this to so many people and everyone loves it: chicken is cooked to a turn and the cajun spicing is delicious. In fact, it is so good, I double the recipe to make sure that every little part of the chicken is well-coated.
One question: What is red pepper? I have no notion what it is and the recipe is fine without but I am curious.
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- Chelsea says
It's crushed red pepper flakes.
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- Alisa says
I just made this and my my it was spicy like I love it and juicy just like you said. I was scared about the short cooking time but it was perfect! Thank you so much!!
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- Chelsea says
So glad you enjoyed it, Alisa! <3
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- Moe says
Came out really good for a beginner cook !
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- Richard says
Recipe was great! Easy to make and had all the seasonings right in my kitchen, so no extra trips to the grocery store! My guests loved it! I made one minor adjustment and added another two tbsp. of cajun because I like the extra heat, otherwise it turned out great!
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- Crissy says
This is amazing, I use the seasoning on chicken, salmon and all my veggies! My family LOVES it!
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- Kelly says
Is there a dipping sauce you would recommend?
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- Chelsea says
Hi Kelly! I wouldn't recommend a dipping sauce because it's great on its own. If you try one, please let me know how it is!
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- Michael Costelloe says
Can you grill them on a flat top griddle?
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- Chelsea says
Sure!
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- Abby says
I’ve never left a comment but I’ve been making this recipe for years now and just want to thank you!! It’s my go-to for chicken salad which we seem to be having every other week or so. The juiciest chicken, so delicious. I usually buy Aldi chicken so of course it’s the huge breasts (maybe someday I’ll go organic, not yet though haha) and because they’re so fat I slice them down the middle to make them half the thickness. The cook time is perfect when I do this. Also, i love how spicy it is, but the rest of my family does not so I put the cayenne and pepper flakes on mine only, still full of flavor for the rest of my family even with these omitted for them. We all love it! Thanks again!!
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- Chelsea says
So glad you and your family enjoy it, Abby! Will have to try it for chicken salad, sounds yummy! <3
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- Ringo Long says
So Good! Thank you for sharing!
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- Terri says
My go to Cajun chicken recipe! I also use this method for any kind of seasoned chick breasts, always turn out perfectly juicy! .Reply
- FM says
Made this recipe last night!
I didn't have onion powder, so I dissolved half an onion cube in about quarter cup of water, then made the spices into a paste and slathered them over the chicken.
I also used double the garlic powder.
Turned out perfect!!!
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- Karen says
Just made this recipe exactly as written! It truly is phenomenal! This method of baking the chicken breasts is the first one that really results in moist breast meat! I am amazed and will always use this method from now on! Thank you!Reply
- Litty Ann says
Tried this method and the chicken breasts were juicy was ever! Thankyou!
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- Karen says
This was delicious! Fast, easy to prepare and spicy! (doubled the crushed red pepper, we like heat!)Everything I could ask for, especially on a week night.
Thank you!
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- Lucille says
Oh my gosh, this Baked Cajun chicken Breasts is fabulous!!! I can't believe how terrific this is. I had 3 large breasts so I filleted them to make 6 smaller breasts. I made the breasts into chicken burgers and added to a toasted bun: mayo, bacon, tomato, iceberg lettuce, onion and cheddar cheese. Outstanding, just as good as in a restaurant. Next time I will make Chipotle Aioli and use that instead of mayo. See how that will taste. Thank you for sharing your recipe.Reply
