Blackened Chicken Cajun Style (Print version)
Crispy, smoky blackened chicken with tender, juicy meat and bold Cajun spices. Ready in 25 minutes.
# Ingredient List:
→ 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 (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
12 - Fresh parsley, chopped (optional, for garnish)
# How To Make It:
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.
03 - In a small bowl, combine all spice mix ingredients: smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Brush both sides of the chicken breasts with olive oil or melted butter. Generously coat each chicken breast on all sides with the spice mixture, pressing gently so the spices adhere.
05 - Place chicken breasts in the hot skillet. Cook undisturbed for 4–5 minutes until a dark, almost black crust forms.
06 - Flip the chicken and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
07 - Remove from heat and let rest for 2–3 minutes. Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Advice:
01 -
- The spice crust creates this incredible crispy texture that contrasts perfectly with the tender chicken inside
- Everything comes together in under 30 minutes but tastes like something from a restaurant kitchen
02 -
- If your spice rub starts smoking heavily, your pan is too hot—lower the temperature slightly because the goal is a dark crust not actual burnt food
- Pounding the chicken to even thickness before seasoning is a game-changer for uniform cooking and preventing dry edges
03 -
- Open your windows or turn on your fan before starting—this cooking method creates quite a bit of smoke that will set off alarms
- A cast-iron skillet is non-negotiable here because other pans cannot achieve or maintain the necessary heat level