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CAJUN SKILLET CHICKEN

This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken. It is easy to prepare plus, extremely juicy and flavorful. This post will teach you each step to a fabulous meal.

My love for Cajun food is a big part of my childhood. Growing up in Mobile, Alabama, we ate a lot of Cajun food from boiled shrimp, crawfish, to Gumbo. A few years back we lived on the North Shore of New Orleans. I was older and thrilled about being back in the deep South, Cajun territory. As a result, my love for cooking and creating Creole/Cajun food exploded. Even though I now live in Arkansas, Cajun food is still a big part of who I am. I incorporate the flavors into my meals as much as I can which is why I decided to inject a whole chicken and add some Cajun seasonings. To speed up the baking time, I opened up the entire chicken and cooked it flat in a cast iron skillet.

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This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken.  It is easy to prepare plus, incredibly juicy and flavorful.

If you have time to roast a whole chicken, go for it. Consequently, it will take twice as long as butterflying the chicken before baking it.

The following recipes are for roasting whole chicken.

This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken.  It is easy to prepare plus, incredibly juicy and flavorful.

Butterflying Whole Chicken

Butterflying any meat will give you a thinner piece of meat which will allow a smaller amount of cooking time. Here is a recipe for Pizza Chicken Breast where I butterflied the chicken breast. You cut the meat the same thickness. Therefore, it will cook evenly. As a result, you will not have to worry about over or under cooking part of the chicken. You can butterfly a whole chicken by removing the backbone and opening the chicken flat in the skillet.

First Step: Remove Backbone From The Chicken

Place the chicken breast-side-down on a cutting board using kitchen shears. Start with the cavity opening and cut down each side of the backbone. Discard the backbone you just removed.

Remove the backbone from the whole chicken

Second Step: Open Up The Chicken

Grab the chicken in two hands on each side where you removed the backbone. Open the chicken up like a book.

Third Step: Crack the Chicken In Cast Iron Skillet

Use a large 10 inch cast iron skill or another heavy skillet that can go into the oven. Place the chicken, cavity side down in the skillet. The breast side or skin side should be facing up. Here comes the fun part. Use the palm of your hands, press down against the breast until you hear a CRACK. As a result, the chicken should then lie flat in the skillet.

Forth Step: Cajun Injection

Inject the chicken with the full amount of the Cajun Injector. To clarify, even if you cannot inject any more, pour the rest of the marinaide in the cavity of the chicken. I have tried a lot of injectors and the Butter flavor is my favorite.

Creole Style Butter Marinade
Inject the Cajun Whole Chicken

Fifth Step: Dry The Chicken

Use paper towels and dry the chicken before adding the seasonings. Rub a two tablespoons of Olive Oil all over the skin.

Six Step: Season The Whole Chicken

Next, cover the skin of the chicken generously with Cajun seasoning. The butter injector is not spicy. The Cajun seasoning will add more flavor. If you are not a Cajun fan, use a combination of salt, pepper, garlic, or garlic, thyme, lemon, and rosemary which also works well with the butter flavor injector and the chicken.

Season the Cajun Whole Chicken

Seventh Step: Weight The Whole Chicken

Rub another cast iron skillet with vegetable oil and place it on top of the chicken. If you do not have another heavy ovenproof skillet, cover a couple of bricks with aluminum foil and use them to add weight the chicken. Be sure to oil the bottom of them.

Add weight to the Cajun Skillet Chicken

Eight Step: Bake Cajun Skillet Chicken

Bake the chicken for 45 minutes or until the chicken reaches 165 degrees F.

Lastly, Let The Chicken Rest

After removing the chicken from the oven, take of the weights. Allow the chicken to rest for 10 to 15 minutes before carving.

This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken.  It is easy to prepare plus, incredibly juicy and flavorful.

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CAJUN SKILLET CHICKEN
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CAJUN SKILLET CHICKEN

This Cajun Skillet Chicken cooks fast after you butterfly a whole chicken. Cajun Skillet Chicken is extremely juicy and flavorful.  
Prep Time15 mins
Cook Time45 mins
Resting time15 mins
Total Time1 hr
Course: Entree/Chicken
Cuisine: Cajun
Keyword: Cajun chicken, Cajun food, easy recipe, easy recipes, roasting chicken, roasting whole chicken, whole chicken
Servings: 6 people
Calories: 86kcal

Ingredients

  • 1 whole chicken
  • 1 bottle Creole Butter Cajun Marinade Injector
  • 4 teaspoons Cajun Seasoning
  • 1 cup Chicken broth
  • 2 cans green beans
  • 1 pound red potatoes chopped small

Instructions

  • Wash and dry the chicken well. 
    Inject the chicken with the full amount of Cajun Injector. 
    Season the chicken with Cajun seasoning
    Place an oven-safe meat thermometer in the chicken.
    Bake Chicken at 425 for 30 minutes
    Add the green beans and potatoes around the bottom of the chicken.
    Plus, add a cup of chicken broth.  Reduce the heat to 375 degrees and bake for 45 minutes.
    Continue baking until the chicken temperature reaches 170 degrees. Use a meat thermometer.

Nutrition

Calories: 86kcal | Carbohydrates: 19g | Protein: 3g | Sodium: 166mg | Potassium: 589mg | Fiber: 4g | Sugar: 4g | Vitamin A: 25.2% | Vitamin C: 24.1% | Calcium: 4.5% | Iron: 10.1%

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