Blackened Cajun Spiced Chicken (Printable)
Crispy blackened chicken with Cajun spices delivers smoky, juicy results in just 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 (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.
04 - Brush both sides of the chicken breasts with olive oil or melted butter.
05 - Generously coat each chicken breast on all sides with the spice mixture, pressing gently so the spices adhere.
06 - Place chicken breasts in the hot skillet. Cook undisturbed for 4–5 minutes until a dark, almost black crust forms.
07 - Flip the chicken and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
08 - Remove from heat and let rest for 2–3 minutes.
09 - Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Suggestions:
01 -
- The spice crust creates layers of smoky flavor that make every bite exciting
- It is naturally gluten free and packed with protein without sacrificing taste
02 -
- A truly hot pan is non negotiable for getting that signature blackened crust
- Pounding the chicken to even thickness before cooking prevents dry ends and undercooked centers
03 -
- Turn on your exhaust fan before you start cooking because the spices will smoke
- Use a meat thermometer to avoid overcooking while still getting that dark crust