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Cajun Sauteed Chicken

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“This recipe was in a package of Perdue chicken and I've used it over and over for the past several years. It's a yummy, slightly spicy and quick way of making a great dinner. I'm posting it as written but I always end up using a bit more cajun spice. I usually just sprinkle each individual breast instead of using the measurements and rubbing them. I then use at least 1/2 t of the cajun spice in the sauce. Suggested side dish is red beans and rice. I usually use plain rice and serve the meat and "sauce" over the top of each serving. This recipe is great made with frozen chicken tenderloins. Of course I use more of them since they are smaller than a regular chicken breast. Also, if the regular breasts are extra big I pound them thinner or slice them in half to make two thin pieces.”

Ingredients Nutrition


  1. Rub the chicken with 3/4 t of cajun seasoning mix. In a skillet heat the oil and brown the chicken for 2 minutes per side. Remove chicken and set aside.
  2. Add the onion and green pepper to the skillet. Saute till they are softened. Add the tomatoes, garlic and remaining cajun seasoning. Cook that for 2 or 3 minutes.
  3. Return the reserved chicken, cover and simmer for 15 minutes (I usually do 30 minutes) till chicken is cooked through.

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