Cajun Blackened Chicken Recipe – American Special
Cajun Blackened Chicken is a bold and spicy Southern-style dish where chicken breasts are coated in a smoky Cajun spice rub and seared in a hot skillet to form a flavorful, dark crust. Juicy on the inside and packed with fiery flavor, this protein-rich meal pairs perfectly with rice, roasted veggies, or a fresh salad. It’s simple, quick, and incredibly satisfying!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Cajun Blackened Chicken Ingredients:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil (plus more for pan)
- 1 tsp paprika (smoked or sweet)
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
- Fresh parsley or chopped scallions, for garnish (optional)
Make the Spice Rub:
In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
Prep the Chicken:
Pat chicken dry and pound to even thickness if needed. Rub olive oil over the chicken, then coat both sides generously with the Cajun spice blend.
Sear the Chicken:
Heat a cast-iron skillet or heavy pan over medium-high heat. Add a drizzle of oil. When the pan is very hot, add chicken and cook 5–7 minutes per side, or until blackened and cooked through (internal temp 74°C / 165°F).
Serve:
Let rest for 5 minutes. Slice and serve with lemon wedges and garnish if desired.
Recipe Notes :
Cooking Tip: Use a cast-iron skillet for best blackening effect—it holds high heat well.
Control the Heat: Reduce cayenne or use smoked paprika for milder flavor with a smoky kick.
Serving Ideas: Delicious with dirty rice, Cajun corn salad, mashed sweet potatoes, or coleslaw.
Grill Option: Also great grilled—preheat grill to medium-high and cook 5–6 minutes per side.
Leftovers: Slice and use in wraps, salads, or sandwiches the next day.
