Blackened Chicken Cajun Spice (Printable)

Crispy, smoky spice-crusted chicken with juicy tender meat. Bold Cajun flavors in just 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
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 for garnish

# Steps:

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 spice 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, then generously coat each piece on all sides with the spice mixture, pressing gently so the spices adhere.
05 - Place chicken breasts in the hot skillet and cook undisturbed for 4 to 5 minutes until a dark, almost black crust forms.
06 - Flip the chicken and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
07 - Remove from heat and let rest for 2 to 3 minutes before slicing and serving hot, garnished with fresh parsley and lemon wedges as desired.

# Expert Advice:

01 -
  • The spice crust creates an incredible texture contrast that makes every bite exciting
  • It delivers restaurant quality flavor with minimal effort and ingredients you probably already have
  • The chicken stays incredibly juicy while developing that signature charred exterior
02 -
  • The dark crust is not burnt. That's the spices caramelizing and exactly what you want for authentic blackened chicken
  • Pounding the chicken to even thickness before cooking ensures all pieces finish at the same time
  • Good ventilation is essential. The high heat spices can create quite a bit of smoke, so turn on your exhaust fan
03 -
  • Make extra spice blend and store it in an airtight container for quick weeknight meals
  • If you don't have a cast iron skillet, a heavy stainless steel pan works as long as it can handle high heat

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