Blackened Chicken Cajun Spiced (Printable)

Crispy, smoky spiced chicken with juicy tender meat ready in 25 minutes.

# What You 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:

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 ensure proper seasoning adhesion.
03 - In a small bowl, combine 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.
05 - Generously coat each chicken breast on all sides with the spice mixture, pressing gently so the spices adhere evenly.
06 - Place chicken breasts in the hot skillet. Cook undisturbed for 4–5 minutes until a dark, almost black crust forms.
07 - Flip the chicken and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
08 - Remove from heat and let rest for 2–3 minutes to allow juices to redistribute.
09 - Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.

# Expert Advice:

01 -
  • The spice rub creates an incredible crust that locks in all the juices
  • Ready in about 25 minutes but tastes like it simmered all day
  • Perfectly adaptable—scale the heat up or down to match your mood
02 -
  • A truly hot skillet is non-negotiable—without that intense heat, you'll get spiced chicken, not blackened chicken
  • Don't overcrowd the pan or the temperature will drop and you'll lose that crust-forming heat
  • The dark crust looks burned but that's exactly what gives this dish its signature flavor and texture
03 -
  • Pound your chicken to an even thickness before seasoning for uniform cooking
  • Let the chicken rest for at least five minutes after cooking to redistribute the juices

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