Cajun Blackened Chicken Rice (Printable)
Tender chicken breasts coated in a bold Cajun spice, perfectly seared and served with fluffy white rice. A satisfying meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 6.3 ounces each
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter or dairy-free alternative
→ Cajun Spice Blend
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon cayenne pepper (adjust to desired heat level)
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups chicken broth or water
14 - ½ teaspoon salt
→ Garnish (optional)
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges
# Directions:
01 - In a small bowl, thoroughly combine all ingredients for the Cajun Spice Blend.
02 - Pat the chicken breasts completely dry with paper towels. Lightly rub both sides of each breast with olive oil, then generously coat them with the prepared Cajun spice mixture.
03 - Heat a large cast-iron skillet over medium-high heat. Add the butter (or dairy-free alternative) and allow it to melt and slightly foam.
04 - Carefully place the seasoned chicken breasts into the hot skillet. Sear each side for 3–4 minutes, or until a well-blackened crust forms. Reduce the heat to medium-low, cover the skillet, and continue cooking for an additional 8–10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes.
05 - While the chicken cooks, rinse the long-grain white rice under cold running water until the water runs clear. In a medium saucepan, bring the chicken broth (or water) and salt to a boil. Add the rinsed rice, give it a quick stir, then reduce the heat to low. Cover the saucepan tightly and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let it stand, covered, for another 5 minutes before fluffing gently with a fork.
06 - Slice the rested blackened chicken breasts. Serve the chicken over a generous bed of the cooked rice. Garnish with chopped fresh parsley and lemon wedges, if desired.
# Expert Tips:
01 -
- You'll adore how quickly this dish comes together for such a rich flavor — it's weeknight magic!
- The versatility of the spice blend means you can customize the heat perfectly for everyone at your table.
02 -
- Don't overcrowd the pan when blackening; it steams the chicken instead of searing, which I learned after a few sad, grey chicken pieces.
- Patting the chicken really dry before adding oil and spices makes all the difference for that authentic crust.
03 -
- To achieve the absolute best blackened crust, make sure your skillet is smoking hot before adding the chicken, but be ready to reduce the heat quickly.
- If you're unsure about the chicken's doneness, a meat thermometer is your best friend — aiming for 165°F (74°C) internal temperature guarantees juicy perfection.