Blackened Cajun Chicken Breasts (Printer-friendly)

Bold, smoky chicken with spicy Cajun seasoning and a perfect crisp 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

# Directions:

01 - Pat the chicken breasts completely dry using 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 each chicken breast with olive oil or melted butter on both sides, then press the spice mixture generously onto the surface, ensuring complete coverage.
04 - Preheat a large cast-iron skillet over medium-high heat until thoroughly hot, approximately 3 minutes. A properly heated pan is crucial for achieving the signature blackened crust.
05 - Place seasoned chicken breasts in the hot skillet. Do not move or disturb for 4-5 minutes to allow a dark, crispy crust to form. Flip carefully and cook an additional 4-5 minutes until internal temperature reaches 165°F.
06 - Transfer chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute. Serve immediately with fresh lemon wedges.

# Expert Advice:

01 -
  • The spice blend hits all the right notes, smoky with just enough heat to make things interesting without overwhelming your palate
  • You get that restaurant quality char and crust at home without any fancy techniques beyond a really hot pan
  • Leftovers (if they exist) are incredible sliced over salads for lunch the next day
02 -
  • That dark crust might look burnt to someone unfamiliar with blackened cooking, but it's exactly what you're aiming for, the spices char without turning bitter
  • Using a cast-iron skillet makes a genuine difference in heat distribution and retention compared to other pans
  • Opening windows or turning on your exhaust fan before you start cooking is a smart move, the paprika can be aromatic at high heat
03 -
  • Pound your chicken to an even thickness before seasoning for consistently perfect results every time
  • Let the spice-coated chicken sit for 10 minutes before cooking to help the coating adhere better

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