Cajun-Rubbed Chicken

It’s a cold, snowy day in Norman, OK. Thankfully I’m at home, wrapped in a blanket, in front of the fire place. I don’t plan on moving until it’s at least 40 degrees outside.

I’m going to spend my weekend cooking, watching too many movies, and working on anatomy homework. Have I told you guys I’m in an anatomy class?

I wanted to share with you a recipe The Carnivore and I make almost weekly. We’ll change up the spices every so often but the method stays the same. During the week our schedules are crazy, we’ll pass each other as he’s coming home from work and I’m leaving to teach class. Dinners are generally quick, simple, and easy enough that even he can throw it together. This recipe is one of his favorites. 8 ingredients, 20 minutes, one pan, you’re welcome.

This dish could not be simpler. Mix the spices, spread it on, sauté the chicken, finish it in the oven – you’ll have dinner on the table in 20 minutes or less.

Here’s what you need:

• 1 ½ tsp paprika
• 1 ½ tsp garlic powder
• 1 tsp oregano
• ½ tsp kosher salt
• 1/8 tsp cayenne pepper
• 1/8 tsp black pepper
• 2 Tbsp olive oil
• 2 chicken breasts (or in my case, 3 small chicken breasts)

Preheat oven to 400 degrees.

Add spices to a bowl.

Add olive oil. Mix until a paste forms. Add more olive oil if needed.

Spread mixture over chicken breasts, both sides.

Heat a cast iron skillet over medium heat. Add a little olive oil. When olive oil is hot, add your chicken.

Saute chicken for 3 minutes on each side, until a crust forms. Transfer your entire skillet to the preheated oven and continue to cook for 12 minutes.

The result is a juicy, tender chicken breast with a crispy, seasoned exterior.

The Carnivore pairs his with a sweet potato, or an Easy Mac cup…naturally.

I’ll eat mine with some of my roasted veggie reserves and a sweet potato.

For weeknight dinners, nothing beats 20 minutes.