Blackened Cajun Spiced Chicken (Printable Version)

Spice-crusted chicken with smoky Cajun flavors and crispy dark exterior

# 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
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 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. Press the spice mixture generously onto the chicken, ensuring complete coverage on all surfaces.
04 - Heat a large cast-iron skillet over medium-high heat for approximately 3 minutes until the pan is very hot. Proper heat ensures the characteristic blackened crust develops.
05 - Place chicken breasts in the hot skillet without moving them. Cook for 4-5 minutes until a dark, crispy crust forms. Flip carefully and cook for an additional 4-5 minutes until internal temperature reaches 165°F.
06 - Transfer chicken to a cutting board and let rest for 3 minutes to allow juices to redistribute. Slice and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in all the juices
  • It comes together in under 30 minutes but tastes like something from a restaurant
02 -
  • Your smoke detector will probably go on the first time you make this
  • The dark crust is not burned, it is exactly what you want
03 -
  • Open a window or turn on your fan before you start cooking
  • Invest in a good meat thermometer if you do not have one yet

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