Pan-Seared Cajun Chicken with Citrus Glaze

Such a playful dish! I balanced the intense flavors of Cajun seasoning (red pepper, garlic, onion, paprika, black pepper, lemon, chili, allspice, thyme, cloves, mace, cayenne, and bay leaf... phew...) with a fresh and vibrant citrus-honey sauce. The seasoning is store-bought, the glaze has 3-ingredients, and the whole dish gets to the table in less than 20 minutes. 

Pan-Seared Cajun Chicken with Citrus Glaze

If you can’t find salt-free Cajun or Creole seasoning, eliminate salting the chicken in the first step.

4 boneless skinless chicken breast halves, about 4-5 ounces each, pounded to 1/2-inch thickness (for easy clean-up, place in a freezer bag before pounding)

Coarse or kosher salt

4 teaspoons salt-free Cajun or Creole seasoning (a blend of red pepper, garlic, onion, paprika, black pepper, lemon peel, chili powder, allspice, thyme, cloves, mace, cayenne, and bay leaf)

1 tablespoon olive oil

2/3 cup orange juice, preferably fresh-squeezed or really good quality

1 tablespoon honey

1 tablespoon cornstarch

1 tablespoon chopped fresh chives, optional

Season the chicken on both sides with the salt and Cajun seasoning. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, until browned (almost blackened). Whisk together the orange juice, honey, and cornstarch and add the mixture to the pan. Bring to a simmer. Cook for 3 to 4 minutes, until the sauce thickens and the chicken is cooked through. 
Remove the pan from the heat and, if using, top with chives before serving.

Serves 4