.::when the taste changes with every bite and the last bite tastes as good as the first, that’s cajun::. (Baked Spicy Cajun Chicken)

Came up with this Cajun Rub Seasoning quite some time ago and it’s been my go-to seasoning for baked Chicken Breasts. 

I added the light brown sugar as it really balances the overall flavour. Sub with Stevia if you want it to be ‘Fully-Keto’, but I find that Brown Sugar has the characteristics that gives it a distinct taste and a really nice caramelization.

I realized the coating of this Rub Seasoning really helps in keeping the Chicken Breasts moist, as if it ‘seals’ all the juiciness inside. 

I came to this conclusion as I tried baking Chicken Breasts without this rub (with the exact same timing and method) and they came out dry and somehow-overcooked. So if you are baking Chicken Breasts without any rub seasoning, please reduce the cooking time.

​’Baked Spicy Cajun Chicken’ 

Ingredients

3 Chicken Breast (approx. 1 1/2 Pound / 680 Grams)

Cajun Seasoning

3 Tsp. Paprika

1/2 Tsp. Smoked Paprika

1/2 Tsp. Cayenne 

1/2 Tsp. Onion Powder

1/4 Tsp. Garlic Powder

1/2 Tsp. Thyme

1/2 Tsp. Oregano

1/4 Tsp. Crushed Red Pepper Flakes

1/4 Tsp. Ground White Pepper

1 packed Tsp. Light Brown Sugar

1 Tsp. Salt

Direction

Put all the ingredients for the Cajun Seasoning in a bowl and whisk well until thoroughly mixed.

Rub seasoning all over the Chicken Breasts, be generous and ensure they are thoroughly coated. 

Preheat Oven to 450°F/230°C. Line a baking pan with aluminium foil and place the Chicken Breasts on it & bake for 18 Minutes.

Take out the pan, cover the Chicken Breasts with foil and bake for another 5 minutes.

Let them rest for at least 5-7 minutes (10 minutes will be best) before slicing.

Enjoy!