Blackened Cajun Chicken Breasts (Printable)
Juicy chicken with spicy Cajun seasoning and crispy seared crust.
# What You’ll Need:
→ 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
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 Steps:
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, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix thoroughly to distribute spices evenly.
03 - Brush both sides of each chicken breast with olive oil or melted butter. Generously rub the spice mixture over the oiled chicken, 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. Proper preheating is essential for achieving a dark, crispy crust.
05 - Carefully place the seasoned chicken breasts in the hot skillet. Cook undisturbed for 4 to 5 minutes until a dark, charred crust forms. Flip and cook for an additional 4 to 5 minutes, or until the internal temperature reaches 165°F.
06 - Transfer the chicken from the skillet and let rest for 3 minutes to allow juices to redistribute. Slice if desired and serve immediately with lemon wedges.
# Expert Advice:
01 -
- The spice blend creates this restaurant quality crust that makes people think you spent hours perfecting it
- It comes together in under 30 minutes but tastes like something from a fancy Cajun spot
02 -
- The smoke alarm might go on because proper blackening requires serious heat and creates a lot of smoke
- Pounding the chicken to even thickness prevents thinner parts from drying out while thicker parts finish cooking
03 -
- Open a window or turn on your fan before starting because the smoke is real
- Double the spice blend and store the extra in an airtight container for next time