Description
Delicious and spicy Cajun-Spiced Chicken Strips cooked to golden perfection on the stovetop, ideal for a quick and flavorful main course. Coated with a blend of Cajun seasoning, garlic powder, and smoked paprika, these tender chicken strips are perfect served with lemon wedges and fresh parsley.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Coating and Garnishes
- ½ cup all-purpose flour (for coating, optional)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Season the Chicken: In a large bowl, combine the chicken strips with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until the chicken is evenly coated. If you prefer a light crust, dredge each strip in flour after seasoning.
- Heat the Skillet: Place a large skillet over medium-high heat and add a little extra olive oil if necessary to prevent sticking and promote browning.
- Cook the Chicken: Arrange the chicken strips in a single layer in the skillet. Cook for 3 to 4 minutes on each side until the chicken is golden brown and cooked through. Cook in batches if needed to avoid overcrowding the pan, which ensures even cooking and browning.
- Garnish and Serve: Transfer the cooked chicken strips to a plate and garnish with freshly chopped parsley. Serve immediately with lemon wedges and your choice of dipping sauces such as ranch, remoulade, or spicy aioli, or serve over rice or salad for a complete meal.
Notes
- You may bake the chicken at 400°F for 18–20 minutes or air fry at 375°F for 10–12 minutes for a lighter alternative.
- Adjust the amount of Cajun seasoning to suit your preferred heat level.
- Serve with ranch, remoulade, or a spicy aioli for added flavor.
- Use gluten-free flour or omit flour coating to keep the recipe gluten-free.
