Blackened Chicken with Cajun Spices (Printable)

Tender chicken with a spicy blackened crust, ready in 25 minutes.

# What You'll 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)

# Directions:

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 to remove excess moisture.
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. Remove from heat and let rest for 2-3 minutes before slicing and serving.

# Expert Tips:

01 -
  • The spice crust creates an incredible crispy exterior that locks in every drop of juices
  • Ready in under 30 minutes but tastes like it came from a restaurant kitchen
  • Perfect for meal prep and stays tender even after reheating
02 -
  • Your smoke detector might go on, open a window before you start cooking
  • That dark crust is not burned, it's the spices caramelizing and that's where all the flavor lives
  • Letting the chicken rest is non negotiable or all those juices will end up on your cutting board
03 -
  • Don't use nonstick pans, they can't handle the high heat needed for proper blackening
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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