Such a playful dish! I balanced the intense flavors of Cajun seasoning (red pepper, garlic, onion, paprika, black pepper, lemon, chili, allspice, thyme, cloves, mace, cayenne, and bay leaf... phew...) with a fresh and vibrant citrus-honey sauce. The seasoning is store-bought, the glaze has 3-ingredients, and the whole dish gets to the table in less than 20 minutes.
Pan-Seared Cajun Chicken with Citrus Glaze
If you can’t find salt-free Cajun or Creole seasoning, eliminate salting the chicken in the first step.
4 boneless skinless chicken breast halves, about 4-5 ounces each, pounded to 1/2-inch thickness (for easy clean-up, place in a freezer bag before pounding)
Coarse or kosher salt
4 teaspoons salt-free Cajun or Creole seasoning (a blend of red pepper, garlic, onion, paprika, black pepper, lemon peel, chili powder, allspice, thyme, cloves, mace, cayenne, and bay leaf)
1 tablespoon olive oil
2/3 cup orange juice, preferably fresh-squeezed or really good quality
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon chopped fresh chives, optional
Season the chicken on both sides with the salt and Cajun seasoning. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until browned (almost blackened). Whisk together the orange juice, honey, and cornstarch and add the mixture to the pan. Bring to a simmer. Cook for 3 to 4 minutes, until the sauce thickens and the chicken is cooked through.
Remove the pan from the heat and, if using, top with chives before serving.
Remove the pan from the heat and, if using, top with chives before serving.
Serves 4