Spicy Cajun Blackened Chicken (Printable Version)

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

# What You 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 (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:

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, black pepper, and salt in a small bowl. Mix thoroughly to distribute spices evenly.
03 - Brush chicken breasts with olive oil or melted butter on both sides. Press spice mixture generously onto each breast, ensuring complete coverage.
04 - Place a large cast-iron skillet over medium-high heat until thoroughly hot, approximately 3 minutes. Proper pan temperature is crucial for developing the characteristic dark crust.
05 - Add seasoned chicken to the hot skillet. Cook undisturbed for 4 to 5 minutes until a dark, flavorful crust forms. Flip and cook an additional 4 to 5 minutes until internal temperature reaches 165°F.
06 - Transfer chicken from skillet and let rest for 3 minutes to allow juices to redistribute. Serve with fresh lemon wedges.

# Expert Advice:

01 -
  • The crust that forms on the chicken is incredibly flavorful and gives you that perfect crunch in every bite
  • You probably have all these spices in your pantry already, making it an impromptu dinner hero
  • It's ready in under 30 minutes but tastes like you spent much longer on it
02 -
  • The pan must be properly hot before adding the chicken or you won't get that signature blackened crust
  • Don't overcrowd the pan, cook in batches if needed so the chicken sears instead of steams
  • The spices will look very dark and that's exactly what you want, don't be alarmed by the color
03 -
  • Pound the chicken to an even thickness before seasoning for the most consistent results
  • Open your windows or turn on your fan before starting, as the spices can create quite a bit of smoke
  • Let the chicken come to room temperature for about 15 minutes before cooking for more even cooking

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