Cajun Butter Chicken Breast Recipe

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  2 tsp Brown sugar
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  1.5 tsp Paprika, Ground
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  1 tsp Oregano, Dried
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  1 tsp 1 teaspoon salt
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp Chili powder
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  0.5 tsp Cayenne Pepper, Ground
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  0.3 tsp 1/4 teaspoon cracked pepper (to taste)
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tbsp Canola oil
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  0.3 cup Butter
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  4 Garlic(12g)
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  0.5 cup Low Sodium Chicken Broth

Instructions

1. 1Combine the brown sugar, paprika, oregano, salt, garlic powder, onion powder, chili powder, and cayenne pepper in a small bowl. Pat the chicken breasts dry with paper towels, then coat evenly on all sides with the seasoning mixture.
2. 2Heat the canola oil and 1 tablespoon of the butter in a large skillet over medium-high heat for 1–2 minutes until shimmering and combined.
3. 3Sear the chicken in the skillet for 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer. Transfer the cooked chicken to a cutting board and let rest for 5 minutes.
4. 4Reduce the heat to medium. Add the remaining butter to the same skillet and melt for 30 seconds, scraping up any browned bits from the bottom with a wooden spoon.
5. 5Add the fresh garlic and sauté for 30 seconds over medium heat until fragrant. Pour in the low-sodium chicken broth and simmer for 2–3 minutes over medium heat, stirring occasionally, until slightly reduced.
6. 6Slice or cut the rested chicken into meal-prep portions. Divide evenly into 4 airtight containers while the sauce is still warm, then pour the Cajun butter sauce over the chicken in each container.
7. 7Allow the containers to cool to room temperature before sealing and refrigerating.