Blackened Cajun Chicken Breasts (Printable)

Tender chicken with smoky Cajun spices 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

# Directions:

01 - Pat the chicken breasts completely dry with paper towels to ensure proper seasoning adhesion.
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 olive oil or melted butter over both sides of each chicken breast. Generously apply the spice mixture, pressing firmly to ensure the rub adheres to the surface.
04 - Heat a large cast-iron skillet over medium-high heat until thoroughly hot, approximately 3 minutes. A properly preheated pan is essential for achieving the characteristic dark crust.
05 - Place chicken breasts in the hot skillet without crowding. Cook undisturbed for 4 to 5 minutes until a deep, dark crust forms. Flip and cook an additional 4 to 5 minutes until internal temperature reaches 165°F.
06 - Transfer chicken to a cutting board and allow to rest for 3 minutes, which helps retain juices. Slice and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The spice crust creates an incredible crunch that makes every bite exciting
  • It comes together in under 30 minutes but tastes like it came from a restaurant
  • The recipe is naturally gluten free and packed with protein
  • You can adjust the heat level to make it family friendly or fire breathing hot
02 -
  • Your kitchen will get smoky, that's completely normal and part of the process
  • Crowding the pan will lower the temperature and prevent proper searing, cook in batches if needed
  • A cast iron skillet really is essential here, other pans won't get hot enough for the crust
  • The dark crust might look burnt but trust the process, that's where all the flavor lives
03 -
  • Pound your chicken to an even thickness before cooking for perfectly uniform results
  • Let the chicken come to room temperature for 20 minutes before cooking for even cooking
  • Have your vent fan on and windows open before you start cooking

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