Ingredients
| 2 | teaspoons brown sugar |
| 1 1/2 | teaspoons mild paprika |
| 1 | teaspoon dried oregano |
| 1 | teaspoon salt |
| 1/2 | teaspoon garlic powder |
| 1/2 | teaspoon onion powder |
| 1/2 | teaspoon chili powder, add more if you like heat |
| 1/2 | teaspoon cayenne pepper |
| 1/4 | teaspoon cracked pepper, to taste |
| 2 | large chicken breasts |
| 1 1/2 | tablespoons canola oil, divided |
| 4 | tablespoons butter, divided |
| 4 | cloves garlic, finely chopped |
| 1/2 | cup low-sodium chicken stock broth |
| 1 | rice |
Instructions
Combine the first nine ingredients to make a Cajun seasoning. Slice chicken horizontally in half to make four steaks. Toss chicken in seasoning mixture. Drizzle with ½ tablespoon oil and rub seasoning all over chicken to coat evenly. Heat
remaining oil and 1 tablespoon butter in skillet or pan over medium-high heat until combined and hot. Sear chicken in
batches for 5-7 minutes each side, until golden or internal temperature is 165 degrees F using a meat thermometer.
Remove from pan and set aside to rest for 5 minutes. Meanwhile, reduce heat to medium and melt remaining butter in pan. Sauté garlic about 30 seconds, until fragrant, while scraping any browned bits from the pan. Pour in broth and let reduce for 2-3 minutes, stirring occasionally. Remove from heat and drizzle sauce over chicken. Serve warm with a side of rice. Serves 4
