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Blackened Chicken Breast

This blackened chicken breast is bold, smoky, and packed with Cajun-inspired flavor. A homemade blackened seasoning creates a flavorful crust while keeping the chicken tender and juicy inside. Ready in just 25 minutes, it's a quick and satisfying meal that pairs well with rice, vegetables, salads, or wraps.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • Chopped fresh parsley optional, for garnish
  • Lemon wedges for serving (optional)

Method
 

  1. Pat the chicken breasts dry with paper towels. Pound them to an even thickness if needed.
  2. In a small bowl, combine the smoked paprika, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
  3. Rub the chicken breasts with olive oil, then coat both sides generously with the seasoning blend.
  4. Heat a cast-iron skillet over medium-high heat until hot.
  5. Add the chicken breasts and cook for 5 to 6 minutes on each side until a dark, flavorful crust forms.
  6. During the final minute of cooking, add the butter and spoon it over the chicken.
  7. Cook until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  9. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

  • Adjust the cayenne pepper for a milder or spicier flavor.
  • A cast-iron skillet creates the best blackened crust.
  • Avoid overcrowding the pan to ensure proper browning.
  • Let the chicken rest before slicing to keep it juicy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.