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.
Low-Carb Keto Friendly Recipe
Not only is this Cajun Skillet Chicken easy to make and delicious, but it is also low carb. Perfect for a keto diet. Serve this Cajun Skillet Chicken with a salad with Ranch for a low carb diet. Be sure to see additional delicious low carb recipes below.
Not on a Low-Carb Diet
If you are not on a low carb diet, make this a one-skillet meal, add green beans and potatoes around the bottom of the chicken thirty minutes before removing it from the oven.
Enjoying Cajun Food As A Child
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 to make this Cajun Skillet chicken.
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.
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 with 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.
Second Step: Open Up The Chicken
After washing and drying 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.
Fourth Step: Cajun Injection
Inject the chicken with the full amount of the Cajun Injector. To clarify, even if you cannot inject
Fifth Step: Dry The Chicken
Use paper towels and dry the chicken before adding the seasonings. Rub two tablespoons of Olive Oil all over the skin.
Six-Step: Season The Cajun Skillet 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.
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 to the chicken. Be sure to oil the bottom of them.
Eight Step: Bake Cajun Skillet Chicken
Place an oven-safe meat thermometer in the 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
Things You Will Need
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Products You Will Need
- Olive Oil
- Creole Butter Injector
- Cajun Seasoning
- Cast Iron Skillet 10 Inch
CAJUN SKILLET CHICKEN
- Wash and dry the chicken well. Inject the chicken with the full amount of Cajun Injector. Season the chicken with Cajun seasoningPlace an oven-safe meat thermometer in the chicken.Bake Chicken at 425 for 30 minutesPlus, 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.If you are not on a low carb diet, make this a one-skillet meal, add green beans and potatoes around the bottom of the chicken thirty minutes before removing it from the oven.
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