12 Chicken Breast Recipes That Go Viral

Every viral chicken breast recipe starts with one game-changing technique that sets it apart. You'll discover how a simple butter baste can transform an ordinary pan-seared breast into a restaurant-worthy entrée, or how a 3-minute pounding method ensures perfectly even cooking every time. From crispy parmesan crusts to honey-mustard glazes, these 12 trending recipes showcase the versatility of this kitchen staple—and you're about to master the secrets that made them social media sensations.

Juicy Pan-Seared Chicken Breast With Garlic Butter Sauce

Pan-seared chicken breast with garlic butter sauce elevates the classic chicken dinner into a restaurant-worthy meal. The combination of perfectly cooked chicken with a rich, aromatic sauce creates a dish that's both elegant and satisfying.

The key to this recipe lies in achieving a golden-brown crust on the chicken while keeping the interior juicy, then complementing it with a decadent garlic butter sauce that enhances every bite. This method requires minimal ingredients but delivers maximum flavor.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried thyme

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.

Place the chicken breasts in the pan and cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and add thyme, scraping the bottom of the pan to release any browned bits.

Let the sauce simmer and reduce for 2-3 minutes until it starts to thicken.

Return the chicken to the pan and spoon the garlic butter sauce over the top. Simmer for an additional minute to reheat the chicken. Transfer to serving plates, garnish with fresh parsley, and drizzle with extra sauce from the pan.

For the best results, butterfly thicker chicken breasts or pound them to an even thickness before cooking. The garlic butter sauce can be customized by adding white wine, cream, or additional herbs like rosemary or sage.

If the sauce becomes too thick, thin it out with additional chicken broth. Let the chicken rest for 5 minutes before slicing to retain its juices.

Crispy Parmesan-Crusted Chicken Breast

Parmesan-crusted chicken breast elevates the classic pan-seared chicken with a crispy, savory coating that transforms an ordinary dinner into something spectacular. The combination of fresh Parmesan cheese, breadcrumbs, and carefully selected seasonings creates a crust that's golden brown and full of flavor while keeping the chicken tender and juicy inside.

This recipe builds on traditional breading techniques but incorporates finely grated Parmesan cheese into both the flour dredge and breadcrumb mixture for maximum cheese flavor. The double-coating process ensures a thick, crunchy exterior that adheres well to the chicken and provides that satisfying crunch with every bite.

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 cup fresh grated Parmesan cheese, divided
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil

Butterfly each chicken breast horizontally to create two thinner cutlets, then pound them to an even 1/4-inch thickness. Season both sides of the chicken with salt and pepper. Set up three shallow dishes for the breading station: combine flour with half the Parmesan cheese in the first dish, beat eggs in the second dish, and mix panko breadcrumbs with remaining Parmesan cheese, garlic powder, and Italian seasoning in the third dish.

Dredge each chicken piece first in the flour mixture, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure even coverage. Place the breaded cutlets on a wire rack and let them rest for 5 minutes to allow the coating to adhere better.

Heat olive oil in a large skillet over medium heat until shimmering. Cook the chicken for 4-5 minutes on each side until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain any excess oil, then let rest for 3-5 minutes before serving.

For the best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts better and creates a superior crust. If the breading starts to brown too quickly, lower the heat to prevent burning while ensuring the chicken cooks through completely.

The breaded cutlets can be prepared up to 2 hours in advance and kept refrigerated until ready to cook.

One-Pan Honey Mustard Chicken Breast

One-Pan Honey Mustard Chicken Breast combines sweet and tangy flavors to create a delicious weeknight dinner that's both easy and impressive. The combination of honey's natural sweetness with mustard's sharp kick transforms ordinary chicken breast into a memorable meal.

This recipe requires minimal cleanup since everything cooks in a single pan, allowing the flavors to build and intensify as the chicken cooks. The sauce reduces to a glossy finish that coats the chicken perfectly, while keeping the meat tender and juicy throughout the cooking process.

• 2 boneless, skinless chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. In a small bowl, whisk together the Dijon mustard, honey, minced garlic, and dried thyme until well combined.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the hot pan and cook for 5-6 minutes on one side until golden brown. Flip the chicken and pour the honey mustard mixture over the top. Add the chicken broth to the pan, and reduce heat to medium-low.

Cover the pan and cook for an additional 7-8 minutes, or until the internal temperature reaches 165°F (74°C). Remove the lid and let the sauce reduce for 2-3 minutes, occasionally spooning it over the chicken.

Once the sauce has thickened to your desired consistency, remove from heat and let the chicken rest for 5 minutes before serving. The sauce will continue to thicken as it cools.

For the best results, choose chicken breasts of similar size and thickness, or pound them to an even thickness before cooking. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

If the sauce becomes too thick while cooking, add a splash of chicken broth to thin it out. This dish pairs well with roasted vegetables or rice, which can help soak up the delicious sauce.

Mediterranean Stuffed Chicken Breast

Mediterranean Stuffed Chicken Breast combines classic Mediterranean flavors with juicy chicken breast to create an impressive yet achievable main course. The chicken is filled with a savory mixture of feta cheese, sun-dried tomatoes, and spinach, then seasoned with aromatic herbs that transport you straight to the Mediterranean coast.

This dish transforms ordinary chicken breast into an elegant meal while keeping the preparation surprisingly straightforward. The stuffing not only adds tremendous flavor but also helps keep the chicken moist during cooking, resulting in a restaurant-worthy presentation that's perfect for both special occasions and elevated weeknight dinners.

• 4 boneless, skinless chicken breasts
• 1 cup crumbled feta cheese
• 1/2 cup chopped sun-dried tomatoes
• 2 cups fresh spinach, roughly chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Kitchen twine or toothpicks

Butterfly each chicken breast by cutting horizontally through the middle, being careful not to cut all the way through. Open the chicken like a book and pound it to an even 1/4-inch thickness using a meat mallet. Season both sides with salt, pepper, oregano, and basil.

In a bowl, combine the feta cheese, sun-dried tomatoes, spinach, and minced garlic. Place an equal portion of the mixture onto one side of each butterflied chicken breast. Fold the other half over to enclose the filling, then secure with kitchen twine or toothpicks.

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before removing twine or toothpicks and serving.

For the best results, avoid overstuffing the chicken breasts as this can make them difficult to seal and cook evenly. If the filling mixture seems too wet, drain excess liquid from the sun-dried tomatoes and squeeze any excess moisture from the spinach before combining.

The stuffed chicken can be prepared up to 24 hours in advance and stored in the refrigerator until ready to cook, making it an excellent make-ahead option for entertaining.

Air Fryer Ranch Chicken Breast

Air Fryer Ranch Chicken Breast transforms ordinary chicken into a flavorful, crispy-coated delight without the need for excess oil or deep frying. The combination of tangy ranch seasoning and the air fryer's circulating heat creates a perfectly seasoned exterior while maintaining the chicken's natural juiciness.

This quick and easy recipe requires minimal prep time and delivers restaurant-quality results in under 20 minutes. The air fryer's efficiency ensures even cooking throughout the chicken breast, while the ranch seasoning adds a familiar and beloved flavor profile that appeals to both adults and children.

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons ranch seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon kosher salt

Pat the chicken breasts dry with paper towels and brush them with olive oil on both sides. In a small bowl, combine the ranch seasoning, garlic powder, paprika, black pepper, and salt. Coat the chicken breasts thoroughly with the seasoning mixture, pressing gently to help the seasonings adhere to the surface.

Preheat the air fryer to 375°F (190°C). Place the seasoned chicken breasts in the air fryer basket, ensuring they don't overlap. If necessary, cook in batches to maintain proper air circulation. Cook for 10-12 minutes, flipping halfway through the cooking time, until the internal temperature reaches 165°F (74°C) at the thickest part.

Once cooked, remove the chicken from the air fryer and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.

For optimal results, bring chicken breasts to room temperature 30 minutes before cooking and consider butterflying or pounding thicker pieces to ensure even cooking. The cooking time may need adjustment based on the thickness of your chicken breasts and your specific air fryer model.

To maintain the crispy coating, avoid overcrowding the air fryer basket, and spray the basket with cooking spray before adding the chicken to prevent sticking.

Creamy Tuscan Chicken Breast

Creamy Tuscan Chicken Breast captures the essence of Italian cuisine with its rich, sun-dried tomato cream sauce and aromatic herbs. This restaurant-quality dish transforms ordinary chicken breasts into an extraordinary meal that's perfect for both casual family dinners and elegant entertaining.

The combination of tender chicken, wilted spinach, and sun-dried tomatoes swimming in a garlic-infused cream sauce creates a symphony of flavors that's both comforting and sophisticated. While it may seem complex, this recipe is surprisingly straightforward and can be prepared in under 30 minutes.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)

Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the pan and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 5 minutes until the sauce begins to thicken.

Add spinach to the sauce and cook until wilted, about 2 minutes. Stir in Parmesan cheese until melted and smooth. Return chicken to the pan, spooning sauce over the top. Simmer for an additional 3-4 minutes until chicken is heated through and sauce has reached desired consistency.

For the best results, choose chicken breasts of similar size and thickness, or pound them to ensure even cooking. The sauce can be made thinner by adding more chicken broth, or thicker by simmering longer. If sun-dried tomatoes are packed in oil, drain and pat them dry before using.

This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.

Bacon-Wrapped BBQ Chicken Breast

Bacon-wrapped BBQ chicken breast combines the smoky richness of bacon with the tender juiciness of chicken, creating a mouthwatering main dish that's sure to impress. The bacon not only adds flavor but also helps keep the chicken moist during cooking, while the BBQ sauce caramelizes to create a delicious glaze.

This recipe transforms ordinary chicken breast into an extraordinary meal that's perfect for both casual family dinners and special occasions. The combination of crispy bacon, tender chicken, and sweet-tangy BBQ sauce delivers a satisfying blend of flavors and textures that will have everyone asking for seconds.

• 2 large boneless, skinless chicken breasts
• 6-8 slices bacon
• 1 cup BBQ sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Preheat your oven to 375°F (190°C). Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. Wrap each chicken breast with 3-4 slices of bacon, making sure to slightly overlap the bacon slices to ensure they stay in place during cooking. Secure the bacon with toothpicks if needed.

Place the wrapped chicken breasts in a baking dish and brush them generously with BBQ sauce. Bake for 25-30 minutes, then brush with additional BBQ sauce and continue baking for another 10-15 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C).

Let the chicken rest for 5-10 minutes before removing the toothpicks and slicing. During this time, the juices will redistribute throughout the meat, ensuring maximum flavor and tenderness.

For best results, choose chicken breasts of similar size and thickness to ensure even cooking. If the bacon starts to brown too quickly, cover the dish loosely with foil to prevent burning. You can also precook the bacon slightly before wrapping if you prefer it extra crispy, but be careful not to cook it too much as it needs to stay pliable for wrapping.

Lemon Herb Grilled Chicken Breast

Lemon herb grilled chicken breast offers a bright, refreshing take on a classic protein. The combination of citrus and aromatic herbs creates a Mediterranean-inspired dish that's perfect for summer barbecues or year-round meals when using a grill pan indoors.

The key to this recipe lies in its marinade, which not only adds flavor but also helps keep the chicken moist during grilling. The acid from the lemon juice tenderizes the meat while herbs like rosemary, thyme, and oregano infuse it with savory notes that complement the natural taste of the chicken.

• 2 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon honey

In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, herbs, salt, pepper, and honey. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.

Ensure the chicken is well-coated and refrigerate for 2-4 hours, but no longer than 6 hours as the acid can start to break down the meat's texture.

Preheat your grill to medium-high heat (around 375-400°F). Remove chicken from marinade and discard the remaining liquid. Pat the chicken breasts dry with paper towels to ensure better grill marks and caramelization.

For even cooking, make sure the chicken breasts are of uniform thickness, pounding them if necessary.

Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.

Once done, let the chicken rest on a cutting board for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.

For optimal results, bring the chicken to room temperature 30 minutes before grilling, and oil your grill grates well to prevent sticking.

If cooking indoors, a cast-iron grill pan works excellently as an alternative to outdoor grilling.

The leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is delicious served cold in salads or sandwiches.

Buffalo Chicken Breast Sliders

Buffalo Chicken Breast Sliders transform ordinary chicken breasts into spicy, tangy mini sandwiches perfect for game day gatherings or casual entertaining. These sliders combine the classic flavors of buffalo sauce with tender, juicy chicken breast, creamy blue cheese, and crisp lettuce on soft slider buns.

The key to perfect buffalo chicken sliders lies in properly cooking the chicken breast and achieving the right balance of heat and flavor in the buffalo sauce. While traditional buffalo wings can be messy to eat, these sliders offer a more refined way to enjoy the same beloved taste profile while being easier to handle and serve.

• 2 pan-seared chicken breasts (prepared according to base recipe)
• 8 slider buns
• 1/2 cup buffalo sauce
• 1/4 cup butter, melted
• 1/2 cup blue cheese crumbles
• 1 cup shredded lettuce
• 1/4 cup ranch or blue cheese dressing
• 2 tablespoons honey
• 1/4 teaspoon garlic powder

Start by preparing the chicken breasts according to the pan-seared recipe above. Once cooked and rested, slice the chicken breasts thinly against the grain.

In a medium bowl, combine the melted butter, buffalo sauce, honey, and garlic powder, whisking until well incorporated. Toss the sliced chicken in the buffalo sauce mixture until evenly coated.

Split the slider buns and lightly toast them if desired. Layer the bottom buns with shredded lettuce, followed by the buffalo-coated chicken slices. Drizzle with ranch or blue cheese dressing and sprinkle with blue cheese crumbles.

Top each slider with the remaining bun half and secure with a toothpick if needed. Serve immediately while the chicken is still warm and the buns are fresh. For larger gatherings, you can keep the assembled sliders warm in a low-temperature oven (200°F) for up to 30 minutes.

For best results, choose slider buns that are sturdy enough to hold up to the saucy chicken without becoming soggy. The buffalo sauce can be adjusted to taste by increasing or decreasing the ratio of butter to hot sauce, and the honey helps balance the heat while adding a subtle sweetness.

These sliders can be prepared up to an hour in advance and kept warm, but the lettuce should be added just before serving to maintain its crispness.

Asian Glazed Chicken Breast

The combination of sweet, savory, and umami flavors makes Asian glazed chicken breast an irresistible dish that brings restaurant-quality Asian cuisine to your home kitchen. The signature glaze, made with soy sauce, honey, and Asian seasonings, creates a beautiful lacquered finish while keeping the chicken moist and tender.

This recipe transforms ordinary chicken breast into an extraordinary meal through a careful balance of ingredients and cooking techniques. The key lies in creating a glaze that caramelizes perfectly on the surface of the chicken while infusing it with complex Asian flavors that penetrate deep into the meat.

• 2 boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper
• Sesame seeds for garnish
• Chopped green onions for garnish

Begin by preparing the glaze in a small bowl, combining soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Set aside 1/4 cup of the mixture and add cornstarch to it, stirring until well combined. This reserved portion will be used to create the final glaze.

Pat the chicken breasts dry and season with black pepper. Heat sesame oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, occasionally brushing with the unreserved glaze mixture. Continue cooking until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F (74°C).

Once the chicken is cooked, pour the reserved cornstarch-mixture into the pan and reduce heat to medium-low. Allow the sauce to simmer and thicken for 2-3 minutes, turning the chicken to coat evenly in the glaze. Remove from heat and let rest for 5 minutes before slicing. Garnish with sesame seeds and chopped green onions before serving.

For optimal results, slice the chicken breasts horizontally if they're too thick, ensuring even cooking and better glaze absorption. The glaze can be prepared up to 24 hours in advance and stored in the refrigerator. If the glaze becomes too thick during cooking, thin it with a small amount of water or chicken broth.

To prevent the honey from burning, keep a close eye on the heat level and adjust as needed.

Spinach and Mozzarella Stuffed Chicken Breast

Spinach and mozzarella stuffed chicken breast elevates the classic chicken dinner into an impressive dish that looks and tastes restaurant-worthy. The combination of fresh spinach, melted mozzarella, and perfectly seasoned chicken creates a harmonious blend of flavors that will satisfy even the most discerning palates.

This recipe transforms ordinary chicken breast into a sophisticated meal while remaining surprisingly simple to prepare. The key lies in properly butterflying the chicken to create a pocket for the filling, then sealing it well to keep all the delicious ingredients intact during cooking.

• 2 large boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/4 cup grated Parmesan cheese

Begin by butterflying each chicken breast horizontally, creating a pocket while keeping one edge intact. Pat the chicken dry with paper towels and season both the inside and outside with salt, pepper, and Italian seasoning.

In a bowl, combine the spinach, mozzarella, minced garlic, and Parmesan cheese to create the filling. Stuff each chicken breast with the spinach and cheese mixture, being careful not to overfill. Secure the opening with toothpicks to prevent the filling from leaking during cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the stuffed chicken breasts in the hot skillet and cook for 5-6 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before removing the toothpicks and slicing.

For optimal results, don't skip bringing the chicken to room temperature before cooking, as this ensures even cooking throughout. The spinach mixture can be prepared up to a day in advance and stored in the refrigerator.

If the chicken breasts are particularly large, adjust cooking time accordingly, and always use a meat thermometer to verify doneness.

Blackened Cajun Chicken Breast

Blackened Cajun chicken breast transforms ordinary poultry into a bold, spicy masterpiece that captures the essence of Louisiana cuisine. The signature dark crust forms when the seasoned chicken meets a screaming hot cast-iron skillet, creating a flavorful exterior while sealing in the juices.

The key to achieving the perfect blackened chicken lies in the balanced blend of Cajun spices and proper cooking technique. While traditional blackening can create some smoke, the result is worth it – a chicken breast with a deeply seasoned, almost black crust on the outside, while remaining tender and juicy on the inside.

• 2 boneless, skinless chicken breasts
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted

Begin by combining all the dry spices in a shallow dish, mixing them thoroughly to create your Cajun seasoning blend.

Pat the chicken breasts dry with paper towels, and if they're particularly thick, butterfly them or pound them to an even thickness of about ½ inch.

Brush each chicken breast generously with melted butter, then coat completely with the Cajun seasoning mixture, pressing gently to ensure the spices adhere well.

Heat a cast-iron skillet over high heat until it's extremely hot – this typically takes about 5 minutes.

Place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C).

The exterior will develop a dark, almost black crust while the interior remains moist.

Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

For optimal results, open windows or turn on ventilation fans before cooking, as the blackening process can create smoke.

Consider serving with a pat of butter on top and a lemon wedge to balance the heat.

The leftover Cajun seasoning can be stored in an airtight container for future use, though the potency of the spices will gradually decrease over time.