This garlic butter chicken features a lively Cajun twist. It tastes like a restaurant dish but comes together at home in about 30 minutes—perfect for a quick, flavorful weeknight meal.
Also try my Garlic Butter Salmon, Simple Blackened Chicken, or Garlic Butter Chicken Bites for more easy, tasty dinners.
Why you’ll love it
This Cajun garlic butter chicken is quick, simple, and versatile. Tender pan-seared chicken cutlets are finished with a rich garlic butter sauce enhanced by Cajun seasoning for bold, savory flavor. It’s an easy way to elevate weeknight protein into something special.
If you love garlic butter, the Cajun seasoning adds a bright, slightly smoky heat that complements the buttery sauce—making this an irresistible family favorite.
What you’ll need
- Chicken breasts – halved lengthwise into thinner cutlets
- Cajun seasoning – use a brand you like and adjust salt/spice as needed
- Garlic powder – for extra savory depth
- Olive oil – for pan searing
- Butter – the base of the sauce, split between cooking and finishing
- Garlic – minced for fresh flavor
- Lemon juice – freshly squeezed for brightness
- Chicken broth – low-sodium to extend and balance the sauce
- Parsley – optional, for freshness and color
Tools for this recipe
Basic skillet tools are all you need: a heavy skillet, tongs, and an instant-read thermometer help ensure consistent results.
- Heavy skillet or cast-iron pan for even searing
- Tongs or spatula to turn the cutlets
- Instant-read thermometer to check that chicken reaches 165°F
How to make Cajun garlic chicken
Overview—detailed ingredients and steps are in the recipe card below.
- Slice each chicken breast in half lengthwise to make four thinner cutlets. Season with Cajun seasoning and garlic powder (add salt if your seasoning is low-sodium).
- Sear the cutlets in a hot skillet with olive oil and one portion of butter until cooked through, then remove to a plate.
- Lower heat, add the remaining butter, garlic, lemon juice and chicken broth to the pan. Scrape up browned bits and simmer briefly to form a sauce.
- Return chicken to the pan and spoon sauce over each piece. Garnish with parsley and serve immediately.
Tips for success
- A splash of chicken broth and lemon juice stretches the sauce, balances the richness, and helps prevent the garlic from burning.
- Cajun seasonings vary in salt and heat. Taste yours before cooking so you can adjust added salt or reduce the amount if it’s very spicy.
What to serve with it
- Garlic mashed potatoes or buttered rice to soak up the sauce
- A crisp side salad to lighten the plate
- Roasted or sautéed vegetables like green beans or leeks
Leftovers and storage
- Store in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in a skillet over low heat or in the microwave until warmed through.
- Freezing is not recommended, as the sauce can separate when thawed.
More Cajun-inspired recipes
- Cajun Chicken Orzo
- Cajun Remoulade Sauce
- Homemade Blackened Seasoning
- Creamy Cajun Chicken
- Cajun Alfredo Sauce
If you have questions about the recipe, leave a comment. Tag your photos #saltandlavender on Instagram if you make it.
Cajun Garlic Butter Chicken
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Ingredients
- 2 chicken breasts cut in half lengthwise
- 1/2 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/4 cup butter (1/2 stick) divided
- 4-5 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 cup low-sodium chicken broth
- Fresh chopped parsley optional, to taste
Instructions
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Cut the chicken breasts in half lengthwise so you have four thinner pieces. Sprinkle each piece with Cajun seasoning and garlic powder. Important: many Cajun blends are quite salty—if yours is low-salt, add salt & pepper to taste.
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Heat oil and 1 tablespoon of butter in a skillet over medium-high heat. When hot, cook chicken about 5 minutes per side or until internal temperature reaches 165°F. Transfer to a plate.
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Reduce heat to medium-low. Add remaining butter, minced garlic, lemon juice, and chicken broth to the skillet. Scrape up browned bits and simmer until the sauce bubbles and the garlic is fragrant, about 1 minute.
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Return the chicken to the pan and spoon sauce over the top. The recipe makes a modest but rich sauce—serve with mashed potatoes or rice to catch every bit.
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Garnish with chopped parsley if desired and serve immediately.
Notes
- Use an instant-read thermometer to ensure the chicken reaches 165°F and stays juicy.
- Because Cajun seasonings can be salty, taste and adjust added salt accordingly. If your blend is low-salt, add salt to taste.
- Nutritional information is an estimate and may vary based on ingredients and portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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