Blackened Chicken Cajun Spiced (Printable Format)
Juicy chicken with crispy blackened spice crust, ready in 25 minutes
# 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
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)
# 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 even seasoning and better sear.
03 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt in a small bowl.
04 - Brush both sides of each chicken breast with olive oil or melted butter.
05 - Generously coat each chicken breast on all sides with the spice mixture, pressing gently to help the spices adhere to the surface.
06 - Place chicken breasts in the hot skillet and cook undisturbed for 4 to 5 minutes until a dark, almost black crust forms on the bottom.
07 - Flip the chicken and cook for another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
08 - Remove chicken from heat and let rest for 2 to 3 minutes before serving to allow juices to redistribute.
09 - Slice and serve hot, garnished with fresh chopped parsley and lemon wedges as desired.
# Expert Suggestions:
01 -
- The spice crust creates a restaurant-quality texture that tricks everyone into thinking you spent hours over the stove
- You can adjust the heat level to please everyone at the table without losing that signature Cajun flavor
02 -
- A truly hot skillet is non-negotiable, without that intense heat you will get gray spotty chicken instead of that beautiful blackened crust
- Do not be alarmed by how dark the crust gets, that is exactly how it should look
03 -
- Turn on your exhaust fan before you start cooking, the spices can get intense when they hit that hot pan
- Let your spice-blended chicken sit for 10 minutes before cooking to help the coating adhere better