Blackened Cajun Chicken Breasts (Printable Version)
Juicy chicken with smoky Cajun spices, seared for a crisp crust
# 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 It:
01 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion.
02 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt until well blended.
03 - Brush the chicken breasts with olive oil or melted butter on both sides, then rub the spice mixture generously over each breast, pressing firmly to adhere.
04 - Heat a large cast-iron skillet over medium-high heat until very hot, approximately 3 minutes.
05 - Add the chicken breasts to the hot skillet and cook undisturbed for 4-5 minutes until a dark, charred crust forms. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 165°F.
06 - Remove from the skillet and let rest for 3 minutes to allow juices to redistribute. Slice and serve with lemon wedges.
# Expert Advice:
01 -
- The spice crust creates an incredible crispy exterior while keeping the inside incredibly juicy
- Everything comes together in under 30 minutes but tastes like restaurant quality food
02 -
- A cast iron skillet really does make a difference here because it holds heat so evenly and gets hot enough to create that proper crust
- The chicken will look very dark almost burned but that is exactly how it should look and taste incredible
03 -
- Pound your chicken breasts to an even thickness before cooking so they finish at the same time
- Open a window or turn on your fan because the spices can get pretty aromatic when they hit that high heat