YumVerseEats
Blackened Cajun Chicken
A blackened Cajun chicken with a bold spice crust seared in a hot cast-iron skillet in under 30 minutes.
RECIPE AT A GLANCE
15
min
Active Time
25
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Pounding the chicken even means the crust sets before the inside overcooks. A hot skillet and butter are what turn the spices into a true blackened crust.
Quick Fixes
Smoking too much: crack a window and keep heat at medium-high, not high.
Crust sticking: let it set fully before flipping.
Ingredients
Protein
Sauce
• 1 tablespoon neutral oil
Seasoning
• 2 teaspoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cayenne
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
Topping
How to Make It
1
Pat chicken dry and pound to an even 1/2-inch thickness.
2
Combine smoked paprika, Cajun seasoning, garlic powder, onion powder, thyme, cayenne, black pepper, and salt in a small bowl.
3
Brush chicken all over with melted butter, then coat both sides with the spice blend.
4
Heat a cast-iron skillet over medium-high until very hot, then add the oil.
5
Cook chicken 4 to 5 minutes until the crust is dark and set, then flip and cook 4 to 5 minutes more until it reaches 165°F.
6
Rest 5 minutes, then serve with lemon wedges.
Store
Store in an airtight container up to 3 days.
Reheat
Reheat in a skillet or oven to keep the crust intact; the microwave softens it.
5 Weeknight Dinners.
Zero Stress.
Free printable PDF with 5 easy, comforting dinners you can
make any night of the week.
We respect your privacy. Unsubscribe anytime
MORE READER FAVORITES
20
min active
·
45
min total
10
min active
·
15
min total
20
min active
·
35
min total
15
min active
·
30
min total
Avo's Tip
Get the skillet truly hot before the chicken goes in — that sear is what makes it blackened, not burnt.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What is blackening?
It's a high-heat technique where buttered, spice-coated food sears into a dark, flavorful crust.
• Do I need cast iron?
Cast iron holds heat best, but any heavy skillet that gets very hot will work.
• How do I serve it?
Slice it over salad, rice, or pasta, or tuck it into a sandwich or wrap.
Blackened Cajun Chicken
Ingredients
—
—
4 boneless skinless chicken breasts, about 1 ¾ lb
—
—
3 tablespoons unsalted butter, melted
—
—
1 tablespoon smoked paprika
—
—
2 teaspoons Cajun seasoning
—
—
1 teaspoon garlic powder
—
—
1 teaspoon onion powder
—
—
1 teaspoon dried thyme
—
—
½ teaspoon cayenne
—
—
½ teaspoon black pepper
—
—
½ teaspoon kosher salt
—
—
1 tablespoon neutral oil
—
—
lemon wedges, for serving
Instructions
1
Pat chicken dry and pound to an even 1/2-inch thickness.
2
Combine smoked paprika, Cajun seasoning, garlic powder, onion powder, thyme, cayenne, black pepper, and salt in a small bowl.
3
Brush chicken all over with melted butter, then coat both sides with the spice blend.
4
Heat a cast-iron skillet over medium-high until very hot, then add the oil.
5
Cook chicken 4 to 5 minutes until the crust is dark and set, then flip and cook 4 to 5 minutes more until it reaches 165°F.
6
Rest 5 minutes, then serve with lemon wedges.
15
min
active
25
min
total
4
servings
YumVerseEats
You Might Also Like
One-Pot Pasta
Easy one-pot pasta with sausage, spinach, and a creamy tomato basil sauce in 30 minutes.
10
min active
·
25
min total
DINNER
Authentic Mexican Street Corn (Elote)
Grilled corn with creamy sauce, cotija cheese, and chili — bold street flavor at home.
15
min active
·
25
min total
SIDE
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.