Blackened Chicken with Cajun Spices (Print View)
Tender chicken coated in aromatic spices, seared to crispy perfection with smoky depth
# 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)
# 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. 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.
08 - Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Hints:
01 -
- The spice blend creates an incredible crust that locks in moisture
- Ready in under 30 minutes but tastes like it came from a restaurant
02 -
- A truly hot skillet is non-negotiable for that restaurant-quality crust
- Do not overcrowd the pan or the temperature will drop and youll steam instead of sear
03 -
- Use a cast iron skillet for the best heat retention and most consistent crust
- Let the chicken rest after cooking so every bite stays juicy and tender