Cajun Spiced Chicken

Rating: 3.61 stars
41 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5

A zippy and simple chicken dish that always delights those with adventurous taste buds. Great served with wild rice and corn on the cob!

By Jennifer Owen

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Recipe Summary

Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a shallow plate or bowl, mix together the flour and at least 1 teaspoon of Cajun seasoning (more if you really like the zip of Cajun seasoning!). Pour milk for dipping into a bowl and dip the chicken breasts into it. Dredge the chicken through the flour and seasoning mixture, coating evenly on both sides and around the edges.

  • Place the chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 35 minutes.

Nutrition Facts

Per Serving:
211 calories; protein 31g; carbohydrates 15.5g; fat 1.7g; cholesterol 69.7mg; sodium 339.7mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Saturn
Rating: 5 stars
05/18/2007
This recipe turned out great very tender and full of flavor! Next time I'll probably try it in a shaking bag instead of dredging it though as the flour and spice mix tends to clump and not cover the chicken entirely. Read More
Helpful
(24)

Most helpful critical review

Lesha
Rating: 3 stars
04/02/2005
This chicken TASTED great but appearance-wise it could use a little help. It didn't brown up in the oven and the coating still had a very "floury" look to it. I will be making it again but I think I'll either drizzle it with olive oil before baking in the oven or just fry it in oil or butter on the stove. I like the fact that the dish is so easy and quick to prepare but it needs a bit of tweaking. Read More
Helpful
(24)
41 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Lesha
Rating: 3 stars
04/02/2005
This chicken TASTED great but appearance-wise it could use a little help. It didn't brown up in the oven and the coating still had a very "floury" look to it. I will be making it again but I think I'll either drizzle it with olive oil before baking in the oven or just fry it in oil or butter on the stove. I like the fact that the dish is so easy and quick to prepare but it needs a bit of tweaking. Read More
Helpful
(24)
Saturn
Rating: 5 stars
05/17/2007
This recipe turned out great very tender and full of flavor! Next time I'll probably try it in a shaking bag instead of dredging it though as the flour and spice mix tends to clump and not cover the chicken entirely. Read More
Helpful
(24)
Michelle Ramey
Rating: 5 stars
04/01/2003
Instead of using milk I just sprinkled both sides with the Cajun seasoning. Very very simple recipe. I used chicken tenders so it took very little time to cook too. My hubby loved it! Read More
Helpful
(12)
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Nicki
Rating: 4 stars
09/26/2007
very good flavor! used egg not milk to coat and it browned nicely Read More
Helpful
(11)
thedailygourmet
Allstar
Rating: 5 stars
08/16/2011
Make the following changes for a 5 star rating: Swap panko for the flour use an egg-milk wash these two slight changes make ALL the difference!!! Read More
Helpful
(8)
CRHSRUNNER
Rating: 4 stars
01/23/2003
After baking this in the oven I fried it in sauted onion. Very good with Jamie's Black Beans and Rice (also found on allrecipes.com) Read More
Helpful
(6)
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SPEARFISHER
Rating: 3 stars
05/07/2005
If you are looking for a healthy dinner this would be it. Not bad for a health conscious diet. Otherwise fry that sucker up and make it fat and tasty. It is kind of bland if you follow the recipe as it is. Read More
Helpful
(5)
jsow78
Rating: 1 stars
01/15/2005
this recipe did not turn out well at all. it was like eating cajun paper mache Read More
Helpful
(5)
MICHELLETINKER
Rating: 5 stars
01/23/2003
Used whole chicken breasts instead of skinless boneless & adjusted the cooking time. Turned out wonderful. My husband loved it. And I was overjoyed that it was no muss; no fuss. Read More
Helpful
(4)
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