Juicy Blackened Chicken (Printable)

Crispy, smoky, and packed with Cajun spices, this blackened chicken features a dark spice crust and juicy meat in just 25 minutes.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (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
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

# 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.
03 - In a small bowl combine all spice mix ingredients.
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.
06 - Place chicken breasts in the hot skillet. Cook undisturbed for 4 to 5 minutes until a dark almost black crust forms.
07 - Flip the chicken and cook another 4 to 5 minutes or until the internal temperature reaches 165°F and juices run clear.
08 - Remove from heat and let rest for 2 to 3 minutes.
09 - Slice and serve hot garnished with fresh parsley and lemon wedges as desired.

# Expert Suggestions:

01 -
  • The spice crust creates layers of flavor that make every bite exciting
  • It comes together in under 30 minutes but tastes like a restaurant meal
  • You can control the heat level to make it family-friendly or fiery hot
02 -
  • Your kitchen will get smoky—that's completely normal and actually a good sign
  • Don't be alarmed by the dark crust, it should look almost blackened but not burnt
  • A meat thermometer takes all the guesswork out of determining doneness
03 -
  • Let your chicken come to room temperature for about 15 minutes before cooking
  • Don't move the chicken around while it sears—that crust needs time to form properly

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