Blackened Chicken Spicy Cajun Style (Printable Version)

Crispy, smoky chicken with bold Cajun spices and tender juicy meat ready in 25 minutes.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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. Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.

# Tips from hearthlykitchen:

01 -
  • The crust creates this incredible crunchy texture that locks in every drop of moisture
  • You can control the heat exactly to your comfort level while keeping all the flavor
02 -
  • Turn on your exhaust fan and open windows before you start cooking because it will get smoky
  • Pound the chicken to even thickness so everything finishes cooking at the same time
03 -
  • Let the chicken come to room temperature for about 20 minutes before cooking for more even results
  • Use clarified butter or ghee if you want that buttery flavor without the milk solids burning

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