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cajun chicken with garlic lemon butter sauce
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cajun chicken with garlic lemon butter sauce

This Cajun Chicken with Garlic Lemon Butter Sauce is everything a weeknight dinner should be—quick, flavorful, and downright crave-worthy. Juicy chicken breasts seasoned with bold Cajun spices are pan-seared to perfection, then finished with a rich and zesty garlic lemon butter sauce that coats every bite with creamy, tangy goodness.Perfect with rice, mashed potatoes, or pasta, this dish delivers restaurant-quality flavor with minimal fuss. It’s a go-to recipe when you want to turn up the flavor without turning up the complexity.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 ½ tbsp Cajun seasoning
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 5 cloves garlic minced
  • Juice of 1 lemon
  • ½ tsp lemon zest
  • ¼ cup chicken broth or dry white wine
  • 2 tbsp chopped fresh parsley for garnish
  • Optional: lemon slices for serving

Method
 

  1. Pat chicken breasts dry and season both sides generously with Cajun seasoning, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. In the same skillet, add butter and minced garlic. Sauté for 1–2 minutes until fragrant but not browned.
  4. Stir in lemon juice, lemon zest, and chicken broth (or wine), scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  5. Place the seared chicken back into the skillet, spooning the sauce over the top. Simmer for another 2–3 minutes to heat through and absorb flavor.
  6. Sprinkle with chopped parsley and serve with lemon slices, if desired. Spoon extra sauce over each serving for maximum flavor.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze cooked chicken and sauce in a sealed container for up to 2 months. Thaw and reheat gently.
Reheat: Warm in a skillet with a splash of broth or water to keep it moist.