Blackened Cajun Chicken Breasts (Printable View)
Crispy, smoky chicken breasts seasoned with aromatic Cajun spices and seared to perfection
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Blackening Spice Mix
02 - 2 teaspoons 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
12 - Fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Preheat a large cast-iron skillet over medium-high heat until very hot (about 5 minutes).
02 - Pat chicken breasts dry with paper towels to ensure proper seasoning adhesion.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Brush both sides of the chicken breasts with olive oil or melted butter.
05 - Generously coat each chicken breast on all sides with the spice mixture, pressing gently so the spices adhere evenly.
06 - Place chicken breasts in the hot skillet. Cook undisturbed for 4-5 minutes until a dark, almost black crust forms.
07 - Flip the chicken and cook another 4-5 minutes, or until the internal temperature reaches 165°F and juices run clear.
08 - Remove from heat and let rest for 2-3 minutes to allow juices to redistribute.
09 - Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Advice:
01 -
- The spice crust creates an incredible crunchy exterior that locks in juices
- Ready in under 30 minutes but tastes like it came from a restaurant kitchen
- Infinitely adjustable heat level to suit everyone at the table
02 -
- Your kitchen will get smoky and that's completely normal, so turn on your fan and open a window before you start
- The spices will look very dark and that's exactly right, don't be tempted to reduce the heat or you'll miss the whole point
03 -
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before starting
- Clean your cast-iron while it's still warm, just don't use soap that will strip the seasoning