New Orleans Chicken Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If thick, butterfly or pound to an even 1/2–3/4-inch thickness for even cooking.

Make marinade

In a shallow dish, whisk together olive oil, lemon juice, Cajun seasoning, smoked paprika, minced garlic, salt, and black pepper until combined.

Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes at room temperature.

Preheat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add vegetable oil and swirl to coat.

Remove chicken from marinade, letting excess drip off. Reserve marinade. Place breasts in the hot skillet and sear undisturbed 3–4 minutes until a deep golden crust forms.

Flip chicken and add butter to the pan. Continue cooking 3–4 minutes, spooning melted butter over the tops. Use an instant-read thermometer: chicken is done at 165°F (74°C). If chicken is browning too quickly, reduce heat to medium and add up to 1/4 cup chicken stock to the pan, cover loosely, and finish cooking until temperature reached.

Optional sauce finish: After chicken is nearly done, pour reserved marinade and up to 1/2 cup chicken stock into the pan, bring to a gentle simmer and cook 1–2 minutes to reduce slightly and kill any raw garlic. Stir in hot sauce (if using) and swirl in any remaining butter. Spoon sauce over chicken.

Transfer chicken to a cutting board and let rest 5 minutes before slicing. Resting allows juices to redistribute.

While chicken cooks, assemble the lettuce and tomato on a platter or divide among plates. Top with sliced green onions.

Slice the rested chicken thinly on a bias and arrange over the lettuce and tomatoes. Spoon any pan sauce over the chicken and salad.

Garnish with lemon wedges and serve with toasted rolls and mayonnaise or remoulade on the side if desired.

If serving sandwiches: spread mayonnaise or remoulade on toasted rolls, add lettuce, tomato slices, and sliced Cajun chicken. Serve immediately.