1/2 Photos of Cast Iron Skillet Cajun Chicken
This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!
My Private Note
Units: US | Metric
- 1Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
- 2Warm up the skillet over medium high heat.
- 3Add lard or butter an allow to melt.
- 4Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
- 5Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
- 6Turn heat down to medium.
- 7Add chicken breasts and allow them to brown on one side. Flip each breast.
- 8Spoon onions on top of breasts.
- 9Add a few Tablespoons water.
- 10Turn flame down to low/medium and cover pan.
- 11Simmer for 20 minutes, checking occasionally.
- 12Serve. The gravy and onions are great over rice.
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Nutritional Facts for Cast Iron Skillet Cajun Chicken
Serving Size: 1 (299 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 503.2
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 7.5 g
- Cholesterol 249.4 mg
- Sodium 489.9 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.9 g
- Sugars 2.3 g
- Protein 75.9 g
The following items or measurements are not included:
Tony Chachere's Seasoning