I posted a recipe Reel video for this chicken on my Instagram and it’s gone viral! So if you’re stuck in a chicken-rut, try my easy dinner recipe for Weeknight Cajun Chicken. It’s juicy, flavorful, and the perfect basic protein to put over pastas, salad and more…

Tangy lemon and savory Cajun seasoning makes this plain chicken recipe anything but plain! I know marinating can seem daunting during the week but you can keep it short—let it soak for just a few minutes while you prep your pasta or other side—and, if you’re a pre-ahead person (like me), it’s easy to set up the night before….everybody wins!

A few commenters on my Instagram video were concerned about using a plastic bag to marinate the chicken. If that’s something you’re worried about, I’ve always really loved these special Marinate containers from Cuisinart (above).

One last note, if you’re someone who’s lucky enough to have a grill—a rare luxury for us city-folks living in NYC—this is also a delicious recipe to grill vs. cook in the skillet.

Weeknight Cajun Chicken

Serves: 4 to 6

1/4 olive oil
5 cloves garlic
Juice of 1/2 lemon
1/4 cup Greek yogurt
1 tsp salt
1 Tbsp Cajun seasoning
3-6 boneless skinless chicken breasts

Mix all of the ingredients in a resealable plastic bag and refrigerate at least 30 minutes or overnight.
Heat olive oil in a skillet over medium high heat. Cook the chicken for about five minutes, then reduce the heat to medium and cook 3 to 5 more minutes (or until cooked through, this will change depending on the thickness of your chicken breasts)
Let the chicken rest 5 to 10 minutes before slicing and serving.

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