If you love recipes that are full of flavor without a lot of fuss, you're going to love this Cajun Butter Chicken. Tender chicken breasts and crispy roasted potatoes soak up every bit of that rich, buttery Cajun sauce as they bake together on one sheet pan. It's an easy weeknight dinner that's ready in under an hour.
⭐⭐⭐⭐⭐ "I always make this when I don't know what to cook for dinner!" - Jay
Quick Look: Cajun Butter Chicken
- ⏲️Ready in: 40 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Chicken breasts, potatoes, butter, Cajun seasoning
- 🍳Method: Stovetop for the sauce. Then the oven for baking.
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Juicy chicken, crispy roasted potatoes, and a rich, buttery Cajun flavor with just the right amount of spice.
- ☀️Best For: Busy weeknights, meal prep, or when you're craving bold Louisiana flavor without a lot of fuss.
- ✅Why You'll Love It: The rich Cajun butter sauce coats every bite of chicken and potatoes, giving you big flavor with minimal cleanup.
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I grew up eating the best food thanks to my parents, who were both raised by Cajuns (yes, my grandparents and their siblings spoke Cajun French!). Those bold flavors have inspired so many of the recipes I share here, including my Easy Chicken and Sausage Jambalaya and Quick Baked Cajun Salmon.
Jump to:
- Quick Look: Cajun Butter Chicken
- Why You'll Love It
- What is Cajun Butter Sauce?
- Marinating Option
- Cajun Seasoning Blend
- Key Ingredients
- Ingredient Substitutions
- How to Make Cajun Butter Chicken
- Anne's Recipe Tips
- What to Serve With Cajun Butter Chicken
- Leftover Ideas
- Storing Leftovers
- Cajun Butter Chicken FAQs
- More Cajun Recipes to Consider
- Recipe
- Comments
Why You'll Love It
Plenty of Cajun flavor! When made as is, the chicken and potatoes are spicy but not over-the-top! Then again, I suppose what's mild to one person may be super spicy to another.
Either way, the heat level is completely adjustable without compromising the flavor. Simply reduce the cayenne pepper or leave it out completely.
Sheet pan dinners are a great choice when you want the ease and convenience of baking everything together in one pan at the same time. Plus, clean up is a breeze!
Meal prep friendly! While you can cook the chicken and potatoes right away, you can also mix up the butter sauce in the morning and let the chicken and potatoes soak in it all day. Then when you get home, dump everything onto a sheet pan and bake!
My Blackened Chicken Alfredo is another Cajun favorite because it too has big flavor and is ready in under an hour. Only have 20 minutes? Then my Quick Cajun Red Beans and Rice is just right for you!
What is Cajun Butter Sauce?
The seasoning is the star of the recipe. It begins with an olive oil and butter base. Then we add a hint of lemon and Worcestershire (or Wooster as my family calls it) sauce. Finally, we add all the wonderful seasonings (cayenne pepper, smoked paprika, chili powder, onion powder, oregano, salt, and pepper) to create a flavor explosion!
Marinating Option
Like I said earlier, "marinating" is not necessary for this recipe since the chicken cooks up juicy and flavorful. However, I understand that a lot of people (and I'm one of them) like to prep ahead of time. So feel free to mix everything up in the morning, then bake it when you get home later. This is a perfect recipe for that.
Love chicken and rice? Who doesn't! My Creole Chicken and Rice cooks on the stovetop in one pot. It's got classic New Orleans flavor!
Cajun Seasoning Blend
What makes this recipe "Cajun" is the ingredients in the seasoning. Most all Cajun seasonings contain at least the following: cayenne pepper, garlic, onion powder, paprika, salt, black pepper, and oregano.
Having said that, there are many different "variations" of Cajun seasoning. Plus, there are just as many Cajuns who will argue with you about it LOL. My maternal and paternal grandparents, and many generations before them, were born and raised in St. James Parish, Louisiana, so I know how it is 🙂
Key Ingredients
Chicken Breasts - you'll need 4 boneless, skinless chicken breasts.
Red Potatoes - no need to peel the potatoes; just slice them into wedges.
Olive Oil - binds the flavors of the marinade and helps the seasonings stick to the meat and potatoes. Avocado oil works great, too.
Butter - without butter, it would not be butter chicken!
Lemon Juice - the citrus acid helps to tenderize the chicken and adds flavor.
Worcestershire Sauce - adds a tangy, savory flavor.
Jarred Minced Garlic - or chop about 2 cloves of freshly peeled garlic.
Cajun seasoning blend - homemade blend made of cayenne pepper, smoked paprika, chili powder, onion powder, oregano, salt, and pepper.
Ingredient Substitutions
- Boneless, skinless chicken thighs instead of breasts. Add some sliced sausage to the sheet pan as well!
- Yukon or russet potatoes instead of red potatoes. Other alternatives include: turnips, sweet potatoes, parsnips, carrots, or rutabagas. You'll want to use a veggie that will cook in about the same amount of time as the chicken.
- Red wine vinegar or soy sauce instead of Worcestershire Sauce.
- Store-bought Cajun seasoning mix instead of making your own.
One pot, one pan recipes are so easy and convenient! I'd love for you to try these Cajun dinners, and taste their iconic Louisiana flavors: Easy Cajun Hoppin John, Chicken and Sausage Pastalaya.
How to Make Cajun Butter Chicken
I like to add potatoes to this recipe for an easy sheet pan meal!
Photo 1 - Prepare the butter sauce in a small sauce pan over medium heat. Bring to a boil then remove from heat. Let cool for 5-10 minutes.
Photo 2 - Place the chicken and potatoes in a bowl. Carefully add the sauce to the chicken and potato mixture. Toss to thoroughly coat the chicken and potatoes.
Photo 3 - Place the chicken and potatoes on a rimmed baking sheet. Drizzle any remaining seasoning mixture over the chicken and potatoes.
Photo 4 - Bake until the chicken reaches 165F, and the potatoes are tender and crisp.
I'm on a roll with these one pot, one pan recipes so let's keep rolling! I think you'll love this creamy, spicy Cajun Sausage Spaghetti.
Anne's Recipe Tips
If you're going to make this recipes ahead of time, keep in mind that refrigerating the Cajun butter sauce with the chicken and potatoes all day will cause the butter to harden so the sauce will look, well, thick like butter! But when it's time to bake it, all the sauce will beautifully melt all over the chicken and potatoes.
Tip - remove the chicken from the oven as soon as it's 165F to keep the chicken from drying out. If the potatoes need more time, you can set the chicken aside, and put the potatoes back in the oven.
What to Serve With Cajun Butter Chicken
Serve with crusty French bread and a green side salad. Easy Cajun Deviled Eggs are always a winner. Steamed broccoli is also a great choice.
Leftover Ideas
- The leftover chicken is fabulous when shredded and served on top of a green salad.
- Make a po-boy out of the chicken and add your favorite items like lettuce, tomato, mayo, etc.
Storing Leftovers
Leftovers should be stored in the refrigerator and eaten within 3 days.
Cajun Butter Chicken FAQs
I really want you to try this homemade seasoning! But in a pinch, you can use your favorite seasoning blend. Start with 1 tablespoon (more or less) of your favorite Cajun seasonong, taste test, and add more if needed.
Absolutely! Boneless, skinless chicken thighs are a great substitution because they won't end up dry like breasts sometimes do.
Well, we don't usually have leftovers with this chicken, but I don't see why it couldn't be frozen. I'd let it completely cool off, then store in an airtight container for up to 3 months. When you want to enjoy it again, thaw in the fridge overnight. Pop back into the oven at 400F for 10 minutes or until heated through. Just be sure not to "cook" it or the chicken might get too dry.
If bold, flavorful chicken dinners are your thing, don't miss my Baked Feta Chicken with Spinach and Sun-Dried Tomatoes. It's another easy recipe that's packed with rich flavor and easily comes together.
More Cajun Recipes to Consider
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Recipe
Cajun Butter Chicken
Equipment
- sheet pan rimmed to prevent spillage
- small sauce pan
- measuring spoons magnetic handles to keep them together in the drawer
Ingredients
- 4 Boneless, skinless chicken breasts
- 4 Red potatoes (medium)
- 4 tablespoon Butter ½ stick
- 2 Tablespoons Lemon juice
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Olive oil
- 1 teaspoon Minced garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- ½ teaspoon Cayenne pepper (adjust to your heat preference) use more or less to suit your taste
- ¼ teaspoon Black pepper
Instructions
- Preheat oven to 400F. Rinse and dry the potatoes, then slice into strips (like I did) or quarter them. If using a medium potato, slice in half. Then slice each half into 3 or 4 strips.
- Add the potatoes and chicken to a large ziplock bag or large bowl.
- Prepare the sauce by melting the butter over low heat in a small sauce pan. Add the olive oil, lemon Juice, Worcestershire sauce, minced garlic, and the rest of the spices/seasonings. Stir to combine. Increase the heat just until the sauce begins to simmer around the edges, then remove it from the heat. Let cool for 5-10 minutes.
- Carefully add the sauce to the chicken and potato mixture. Toss to thoroughly coat the chicken and potatoes. Bake right away as directed in the next step or for meal prep, let the chicken and potatoes "marinate" in the sauce for up to 12 hours.
- Remove chicken and potatoes from the bag, or bowl, and place on a rimmed baking sheet. Drizzle any remaining seasoning mixture over the chicken and potatoes.
- Bake for 15 minutes. Toss or turn the potatoes to ensure even doneness. Bake for another 5-10 minutes or until the chicken is 165℉ with a digital thermometer. A good rule of thumb for baking chicken breasts:Thin/small breasts (about ½-¾ inch thick): 18-20 minutes Average breasts (about 1 inch thick): 20-25 minutes Very thick breasts (1½ inches or more): 25-30 minutesThe biggest factor is thickness, not weight. Two 8-ounce chicken breasts can cook at very different rates if one is much thicker than the other.Let the chicken rest for 5-10 minutes before eating. Be careful not to overcook the chicken or it'll be dry.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
This recipe was originally published in 2020 and was updated in 2026.
Anne Clark says
I recently refreshed this recipe with a few extra tips to help you get juicy chicken and perfectly roasted potatoes every time. If you make it, I'd love to hear what you think or what you served alongside it!
caitlyn says
If I decided to prep this in the morning for dinner , can I put the chicken and potatoes all together in one bag and have it in the fridge like that?
Anne Clark says
Hi Caitlyn! Yes, it will be perfectly fine to do that. I do it all the time!
Jen says
This was absolutely delicious. We like heavy seasoning so I tripled the sauce mix but woohoo. Thank you for a new go to quick option!
Anne Clark says
Hi Jen! Yay, I’m so happy you liked the recipe! Thank you so much for letting me know 🙂
Jay says
I always make this when I don't know what to cook for dinner! I always serve it with some fresh carrots & ranch or some broccoli.
Anne Clark says
Thanks, Jay! I love those sides as well
Shyneice says
Absolutely delicious . Will be making it again for sure.
MyKitchenSerenity says
Thank you for letting me know, Shyneice! I’m glad you liked it 🙂