Blackened Chicken Cajun Spiced (Printable)

Spicy, smoky chicken with a dark, crisp crust seared in a hot skillet.

# 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
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

# Step-by-step:

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 until evenly blended.
03 - Brush olive oil or melted butter over both sides of each chicken breast. Generously apply the spice mixture, pressing firmly to ensure the rub adheres to the surface.
04 - Heat a large cast-iron skillet over medium-high heat for approximately 3 minutes until the pan is thoroughly hot and ready for searing.
05 - Place chicken breasts in the hot skillet. Cook undisturbed for 4-5 minutes until a dark, crusty exterior forms. Flip and cook an additional 4-5 minutes until the internal temperature reaches 165°F.
06 - Remove chicken from the skillet and allow to rest for 3 minutes to let juices redistribute. Slice and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The spice blend keeps in your pantry for months, turning any weeknight dinner into something special
  • That crusted exterior gives way to impossibly juicy meat every single time
02 -
  • Don't be alarmed by how dark the crust gets that color is exactly what you want
  • If your chicken is thick, finish it in a 375F oven after searing both sides
03 -
  • Let your chicken come to room temperature for 20 minutes before cooking for even results
  • Don't crowd the pan or the temperature will drop and you'll steam instead of sear

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