Juicy Spicy Blackened Chicken (Printable)

Crispy, smoky chicken with bold Cajun spices and tender meat

# 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 Make:

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 even seasoning and better crust formation.
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 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 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.

# Expert Tips:

01 -
  • The spice rub creates an incredible crust that locks in juices while delivering that signature smoky flavor
  • Ready in under 30 minutes but tastes like something that simmered all day
  • Customizable heat level means everyone at the table can be happy
02 -
  • The smoke is normal and actually a good sign, but proper ventilation will save your evening
  • Pounding the chicken to even thickness prevents thinner parts from overcooking while thicker parts finish
03 -
  • Let the spice coated chicken sit for 10 minutes before cooking to help the spices adhere better
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before cooking

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