Cajun Lemon Butter Chicken with Mashed Potatoes and Asparagus
- š 3 pounds chicken tenders
- š§ 1 tablespoon garlic powder
- š§ 1 tablespoon onion powder
- š 1 tablespoon lemon pepper
- š¶ļø 1 tablespoon paprika
- š§ 1/2 teaspoon salt
- šæ 1/2 teaspoon black pepper
- š« 1/3 cup olive oil
- šÆ 1 stick unsalted butter
- š§ 5 cloves garlic, minced
- š¶ļø 1 tablespoon Cajun seasoning
- š 1 teaspoon lemon pepper
- š¶ļø 1 teaspoon paprika
- š§ 1 teaspoon garlic powder
- š¶ļø 1/4 teaspoon cayenne pepper
- š Zest of one lemon
- š Juice of one large lemon
- šæ 1/4 cup fresh chopped parsley
- š„ 5 large russet potatoes
- š„ 2 tablespoons chicken bouillon
- š¦ 6-7 cups water
- šÆ 4 tablespoons unsalted butter
- š§ 1 packet Boursin shallot and chives cream cheese
- š„ 1 cup heavy cream
- š§ 1/2 teaspoon salt
- šæ 2.25 lb asparagus
- š« 3 tablespoons olive oil
- š¶ļø 1/2 teaspoon paprika
- š 1/2 teaspoon lemon pepper
- š§ 1/2 teaspoon garlic powder
- š§ 1/4 teaspoon salt
- šæ 1/4 teaspoon black pepper
Indulge in a flavorful dish that features tender chicken seared to perfection and enveloped in a zingy Cajun lemon butter sauce. Served over a bed of creamy mashed potatoes, this meal is complemented by a side of roasted asparagus. Bringing together vibrant flavors and textures, this recipe offers a delightful dinner experience, perfect for impressing your guests or enjoying a comforting meal at home.
Indulge in this flavorful dish featuring tender chicken in a zingy Cajun lemon butter sauce, served over a bed of creamy mashed potatoes with a side of roasted asparagus. This recipe brings vibrant flavors and textures together, perfect for a delightful dinner experience.
Ingredients
Chicken Tenders:
š 3 pounds chicken tenders
š§ 1 tablespoon garlic powder
š§
1 tablespoon onion powder
š 1 tablespoon lemon pepper
š¶ļø 1 tablespoon paprika
š§ 1/2 teaspoon salt
šæ 1/2 teaspoon black pepper
š« 1/3 cup olive oil (for searing)
Cajun Lemon Sauce:
šÆ 1 stick unsalted butter
š§ 5 cloves garlic, minced
š¶ļø 1 tablespoon Cajun seasoning
š 1 teaspoon lemon pepper
š¶ļø 1 teaspoon paprika
š§ 1 teaspoon garlic powder
š¶ļø 1/4 teaspoon cayenne pepper
š Zest of one lemon
š Juice of one large lemon
šæ 1/4 cup fresh chopped parsley
Mashed Potatoes:
š„ 5 large russet potatoes
š„ 2 tablespoons chicken bouillon
š¦ 6-7 cups water
šÆ 4 tablespoons unsalted butter (room temperature)
š§ 1 packet Boursin shallot and chives cream cheese
š„ 1 cup heavy cream (warmed)
š§ 1/2 teaspoon salt or to taste
Asparagus:
šæ 2.25 lb asparagus (trimmed and washed)
š« 3 tablespoons olive oil
š¶ļø 1/2 teaspoon paprika
š 1/2 teaspoon lemon pepper
š§ 1/2 teaspoon garlic powder
š§ 1/4 teaspoon salt
šæ 1/4 teaspoon black pepper
Instructions
1- Prepare Chicken Tenders:
- Season the chicken tenders with garlic powder, onion powder, lemon pepper, paprika, salt, and pepper. Ensure they are evenly coated.
- Heat a large pan over medium heat. Add olive oil and warm for about 1 minute. Add chicken tenders in batches, cooking each side for 4 minutes or until golden. Remove from pan and set aside.
2- Make Cajun Lemon Sauce:
- In the same pan, melt butter. Add minced garlic, Cajun seasoning, lemon pepper, paprika, garlic powder, cayenne pepper, lemon zest, lemon juice, and parsley. Stir well.
- Return chicken tenders and juices to the pan. Flip them in the sauce and simmer over low heat for 4-5 minutes. Set aside.
3- Prepare Mashed Potatoes:
- Peel, wash, and chop potatoes into chunks. Boil in a large pot with water and chicken bouillon until fork-tender. Drain and return to pot.
- Mash potatoes with butter, Boursin cheese, heavy cream, and salt until smooth and creamy.
4- Roast Asparagus:
- Preheat oven to 425Ā°F (220Ā°C). Line a baking tray with parchment paper. Place asparagus in a single layer. Drizzle with olive oil and sprinkle with paprika, lemon pepper, garlic powder, salt, and pepper.
- Roast for 15-20 minutes or until tender.
5- Assemble and Serve:
- Place creamy mashed potatoes on a plate, add chicken tenders on top, and roasted asparagus on the side. Drizzle with Cajun lemon butter sauce. Enjoy your meal!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories per Serving: Approx. 620
Nutritional Information per Serving: Proteins: 44g, Fats: 38g, Carbohydrates: 34g
Equipment:
- Large pan
- Large pot
- Baking tray
- Potato masher
Cooking Tips:
- Ensure chicken is cooked in batches to prevent overcrowding the pan, allowing for even cooking and a proper sear.
- Adjust seasoning to taste preference.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Cajun Lemon Butter Chicken with Mashed Potatoes and Asparagus
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