Cajun Chicken With Corn Salsa
25 min
1 hr



1 cup whole kernel corn

1 small (1/2 cup) red bell pepper, chopped

1/2 cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

2 teaspoons finely chopped fresh garlic

2 teaspoons finely chopped jalapeño pepper

1 tablespoon olive oil

1/2 teaspoon salt

1/8 teaspoon pepper


1 (20-ounce) package boneless skinless chicken breasts

1 tablespoon Cajun seasoning blend

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1/2 cup chicken broth or water  


3 cups hot cooked white rice or your favorite rice blend


 *Substitute 1/4 cup white wine.

How to make

  1. STEP 1

    Combine all salsa ingredients in bowl; refrigerate at least 1 hour to blend flavors or up to 8 hours.

  2. STEP 2

    Sprinkle both sides of chicken breasts with Cajun seasoning. Melt Butter with Olive Oil & Sea Salt in 12-inch non-stick skillet over medium-high heat until sizzling. Add chicken; cook, turning once, 4-5 minutes or until chicken is golden brown on both sides. Add chicken broth; cover pan.

  3. STEP 3

    Reduce heat to medium. Continue cooking, turning chicken occasionally, 6-10 minutes until internal temperature reaches at least 165°F and juices run clear when pierced with fork.

  4. STEP 4

    Remove chicken from skillet; cut into strips. Spoon rice onto large platter; place chicken over rice. Spoon pan sauce over chicken. Top with salsa. Serve immediately.


14Fat (mg)
90Cholesterol (mg)
750Sodium (mg)
30Carbohydrates (g)
2Dietary Fiber
32Protein (g)


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