Blackened Chicken Cajun Spiced (Printable View)

Juicy chicken breasts coated in smoky Cajun spices, seared to crispy perfection.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Spice Blend

02 - 1 tablespoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper (adjust to taste)
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon kosher salt

→ For Cooking

10 - 2 tablespoons olive oil or melted butter
11 - Lemon wedges, for serving

# How to Make It:

01 - Pat the chicken breasts completely dry with paper towels to ensure proper seasoning adhesion and crust formation.
02 - Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix thoroughly to incorporate all spices evenly.
03 - Brush both sides of each chicken breast with olive oil or melted butter. Generously rub the spice mixture over the entire surface, pressing firmly to ensure the seasoning adheres properly.
04 - Place a large cast-iron skillet over medium-high heat and allow it to become very hot, approximately 3 minutes. The pan must be sufficiently hot to create the signature blackened crust.
05 - Carefully place the seasoned chicken breasts in the hot skillet. Do not move or disturb the chicken for 4 to 5 minutes to allow a dark, flavorful crust to develop on the first side.
06 - Flip each chicken breast and continue cooking for another 4 to 5 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
07 - Transfer the chicken from the skillet to a clean plate or cutting board. Allow the meat to rest for at least 3 minutes before slicing or serving to ensure maximum juiciness.
08 - Slice the rested chicken breasts against the grain if desired. Serve immediately with fresh lemon wedges for squeezing over the meat.

# Expert Suggestions:

01 -
  • The spice rub creates this incredible crust that locks in every drop of juice
  • Its ready in under 30 minutes but tastes like something from a restaurant
  • You can adjust the heat level while keeping all that smoky depth
02 -
  • That dark crust is not burned, its exactly what you want, so resist the urge to flip the chicken too early
  • Casting iron is non-negotiable here, other pans wont get hot enough to create the proper blackened effect
  • Dont overcrowd the pan or the chicken will steam instead of sear
03 -
  • Let your chicken come to room temperature for 20 minutes before cooking for more even results
  • Double the spice blend and store it in an airtight container for quick meals later

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