I have two words for this dish:
simple.
delicious.
nutritious.
(you’re right. That makes three!).
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While I’m consciously avoiding terms such as: summer’s end – (egad, I’m so not ready for that admission), I do recognize that most of us are settling back into our September routines which often means transition and trauma (ok, maybe I’m the only one who is traumatized. I shouldn’t make assumptions). How about transition and hecticness (franticness?).
The beauty of this dish is that it all happens in one pot.
It offers bold, rich flavours amidst its sizzling juices but also happens to be wonderfully healthy too. Check this out:
Protein rich chicken, anti-inflammatory shiitake mushrooms, antioxidant rich lycopene from cooked tomato and disease-fighting phytochemical abundant onion.
Not a bad deal for a 15 minute meal.
Here’s how to make it happen:
Sizzling Skillet-Seared Cajun Inspired Chicken with Shiitake, Braised Tomato & Onion
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2 Tbsp butter
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2 large skinless, boneless, chicken breasts
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4 plump ripe tomatoes, cut into chunks
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1 cup or so shiitake mushrooms, coarsely chopped
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2 yellow onions, peeled and diced
For the Cajun Seasoning:
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1 Tbsp dried oregano
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1 Tbsp smoked paprika
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2 tsp cayenne pepper, or to taste – it’s hot!
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2 tsp onion powder
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2 tsp garlic powder
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1 tsp ground black pepper
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1 tsp sea salt
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Note:
Cajun spice mixtures are widely available in grocery stores however they are often saturated with sodium. For a time saver, you can use part store prepared variety (cutting it with a mixture of home spices) or opt for a sodium reduced store bought variety.
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Serves 4
Warm butter in a large skillet (I like to use cast iron) on the stovetop over medium-high heat.
Using a sharp knife, carefully cut into the thickest part of the chicken breast (but not completely through the chicken) to create a butterfly effect when opened up that will allow chicken to cook faster and more evenly.
Combine Cajun seasoning in a small bowl. Sprinkle both sides of chicken liberally with the seasoning.
Add chicken to hot pan and cook, uncovered, until chicken is cooked through, about 4 minutes per side, flipping chicken at least once. The chicken will take on a gorgeous dark golden colour from the seasoning.
Transfer chicken to a large plate and cover loosely with foil.
Warm the same pan, adding a little olive oil. Toss in the onion and shiitake and stir-fry, scraping up any leftover brown bits from the chicken, until vegetables are just beginning to soften. Add tomatoes, warming until they start to break down and accumulate surrounding juices. Cut chicken breasts in half and serve with vegetables overtop.
This looks great. I’m going to try it with fish, too.
Thanks so much for stopping by Kathryn – fish is a delicious choice. I hope you enjoy the recipe :)
Ah ha, but for us it’s summer’s beginning. Your loss is our gain. I love simple meals like this.
Wow,
This looks absolutely amazing!
I too make my own cajun seasoning because a few years back I finally read the label of the brand I had been using for years. If I remember correctly, salt was the first ingredient and another ingredient was MSG. Time to change. This is a tasty batch of seasoning you threw together and what a great dish! Love these quick and easy one pot meals – so good!
That’s so funny you mention the sleep change… I’ve been feeling the exact same way… I’m still going to bed late (too late) and getting up quite a bit earlier… ouch!! ;0).
Really… ambushed by crickets?! do get it on video for us ;-).
Ah, wait till you have little nippers… you will feel the change in seasons, I promise :-).
Thanks Helene – I hope you enjoy it but the great news is that it’s entirely adaptable depending on your taste preferences, etc.
Haha, plenty of healthy meats out there though I agree they are largely demonized. Dr. Andrew Weil writes a lot about the health benefits of mushrooms if ever you’re interested (I love his work generally).
Hey, you’re not kidding about the weight of those cast irons pans! I can skip my weight training at the gym altogether after pushing a few of those puppies around ;-).
Thanks Chef – I’m a non-conventional type I think ;0). Glad you liked the dish and appreciate you stopping by.
No mixed feelings here ;0). I’m all about summer… alas, nothing ever stays the same…focus on gratefulness indeed.
One needs NO words w/ this photo, except perhaps:
MMmmmmmmmmmmmmmMMMMM.
Xxx Kiss
Oh Kelly! It’s not just you. I cannot accept summer is going away…I’m a hypocrite sharing summer-end recipes (ending with ice cream and bbq) but I’m still enjoying them. ha! Adjustment has been hard… not getting enough sleep as I have to wake up early (but not used to going sleep early), and SO busy with activities after school! This dish will save my time and our family will be happy. I got everything in the list for making this. Thanks for the recipe and saving time to think about dinner (ugh).
You got me at “one pot”. And the 3 loveliest words evah! :)
Love how easy this dish is Kelly, perfect for a busy school night!
That dish looks simply wonderful.
This tasty recipe is right up my alley, Kelly, and I far prefer mixing my own seasonings. Love the cast iron pan too, we replaced all our non-stick about 15 years ago with cast and enamel pans; great for cooking and it’s a workout too!
I had lunch one hour ago and you made me hungry all over again… gorgeous color on the chicken, and the use of shiitake is another great twist!
as you know, I am between denial and trauma – my mood will start to go downhill to match the average temperatures. The ONLY good thing about Summer being over is that crickets will go away with it too. Crickets attack me, you know.. they ambush me.
Bookmarked for my brother my friend, this is sizzling :)
Cheers
Choc Chip Uru
Kelly, wow, I’m book marking this one. I know my family will LOVE it! It looks so yummy in that pan too – you did good all the way around!
Kelly, Wowsers that looks so tasty. I love the deep rich color that the Cajun spices give. Even better that’s its fast and easy.
Oooh, this looks great! I love all the veggies you added :) I’m totally ok with the end of summer and beginning of fall…bring on my favorite season! Plus, when you’re not in school, summer’s aren’t any different than any other season- work, work, work :(
Love that you have added the cajun seasoning here. I often see only those ready made mixes online. Cant wait to try your cajun chicken recipe!
Summer’s end :-( I’m not ready either!!!! At least we can look forward to the flavours of fall…
This dish looks great, Kelly.
Looks fabulous Kelly! Hecticness…I know nothing about that. Ha! This looks like a great meal to put on the table quickly – and one no one will complain about. ;)
“Simple, delicious and nutritious” sounds like the exact description of your blog content! I have never prepared anything cajun, but this chicken looks scrumptious (I don’t have to worry about sodium etc. because I will not find readto-use cajun mixture here ;-) ). I love chicken because apparently it’s the only guiltless, healthy meat, so I’m lucky to be a big fan.
I had no idea shiitake were anti-inflammatory. I must buy them more often (I have fresh ones available here all year round…).
In short, your beautiful dish has set me in a better mood for the autumn.
By the way, looking at your pan reminds me that I have switched this year from teflon pans to steel pans which are heavy… but I love them more and more. Luckily the wok is very thin and light ;-)
I can picture myself making this for the dinner! Looks totally yummy!
I like the use of shitake with homemade cajun seasoning. Not traditional to cajun style cooking, but you pulled it off well. Delicious dish!
I’m felling healthy just reading the ingredients and looking at the photo!! I think as each season ends we tend to get mixed feelings of trying to get it all in before the weather changes, to being thankful for a change in routine and new experiences to come!
Well, simple and delicious is my kind of meal, throw in nutritious and its a double win! Lovely meal!
:-) Mandy