Blackened Chicken Cajun Spiced (Printable Version)
Juicy chicken with spicy smoky coating and crispy dark 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:
01 - Pat the chicken breasts completely dry with 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 both sides of each chicken breast with olive oil or melted butter. Generously rub the spice mixture over all surfaces, pressing firmly to ensure the seasoning adheres properly.
04 - Place a large cast-iron skillet over medium-high heat and allow it to become very hot, approximately 3 minutes. Proper pan temperature is crucial for developing the characteristic blackened crust.
05 - Arrange chicken breasts in the hot skillet without overcrowding. Cook undisturbed for 4 to 5 minutes until a dark, flavorful crust forms. Turn each breast and continue cooking for an additional 4 to 5 minutes, or until the internal temperature reaches 165°F.
06 - Transfer chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute throughout the meat. Slice and serve immediately with fresh lemon wedges.
# Expert Tips:
01 -
- The spice crust creates this incredible smoky flavor that tastes like it came from a restaurant kitchen but takes about 20 minutes total
- Its one of those rare dinners thats impressive enough for company but easy enough for a random Tuesday when you need dinner fast
02 -
- Your cast iron needs to be properly hot before adding the chicken or you won't get that authentic blackened crust
- Letting the meat rest for even just three minutes makes a huge difference in juiciness so don't skip this step
03 -
- Open a window or turn on your fan before you start because high heat spices will create some smoke
- Use tongs instead of a fork so you don't pierce the meat and lose those precious juices