Blackened Chicken Cajun Spiced (Printable)

Juicy chicken with spicy smoky coating and crispy dark 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 (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

# Directions:

01 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion.
02 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt. Mix thoroughly until evenly incorporated.
03 - Brush the chicken breasts with olive oil or melted butter on both sides, then generously rub the spice mixture over each piece, pressing firmly to help the seasoning adhere.
04 - Place a large cast-iron skillet over medium-high heat and let it get very hot, approximately 3 minutes. Proper pan temperature is crucial for achieving a dark, flavorful crust.
05 - Add the seasoned chicken breasts to the hot skillet. Cook without moving for 4-5 minutes until a deep, dark crust forms. Flip and cook for an additional 4-5 minutes, or until the internal temperature reaches 165°F.
06 - Remove the chicken from the skillet and let it rest for 3 minutes to allow the juices to redistribute. Serve with fresh lemon wedges on the side.

# Expert Tips:

01 -
  • The spice crust creates layers of flavor that taste like you spent hours marinating
  • Ready in under 30 minutes but impressive enough for company
  • Impossible to mess up once you know the secret to getting that perfect dark crust
02 -
  • Don't be alarmed by how dark the crust gets, that's exactly what gives blackened chicken its character
  • If your pan isn't hot enough, you'll end up with gray chicken instead of that gorgeous mahogany crust
  • A meat thermometer takes all the guesswork out of doneness, aim for 74°C internally
03 -
  • Open a window or turn on your exhaust fan, the spicy smoke can be intense
  • Let your chicken come to room temperature for 20 minutes before cooking for more even results

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