Cajun Blackened Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts (6 to 7 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1.5 teaspoons dried oregano
• 1.5 teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons melted butter or vegetable oil
• 1 lemon, cut into wedges, for serving

Instructions

1. Place the chicken breasts between plastic wrap and pound to an even 3/4 inch thickness; even thickness ensures the blackened crust and the interior finish cooking at the same time.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper until well combined; this is your blackening seasoning.
3. Brush both sides of each chicken breast lightly with the melted butter or oil, then coat generously and evenly on all sides with the spice blend, pressing it on with your hands so it adheres well.
4. Heat a cast iron or other heavy skillet over medium-high heat for a full 3 minutes before adding anything; the pan needs to be very hot to blacken the spices properly, and a properly preheated pan should show a faint wisp of smoke.
5. Open a window or turn on your exhaust fan, since blackening chicken does produce some smoke by design.
6. Carefully place the seasoned chicken breasts in the dry hot skillet (no additional oil needed since the chicken is already coated). Sear without moving for 5 to 6 minutes, until the spice crust is deeply darkened and looks charred in spots but not solid black or burnt.
7. Flip the chicken and sear the second side for 5 to 6 minutes more, adjusting the heat down slightly to medium if the crust is darkening faster than the inside is cooking.
8. Check the internal temperature with an instant-read thermometer inserted into the thickest part; it must read 165F. If the crust is dark enough but the chicken is under temperature, transfer the skillet to a 375F oven for 5 more minutes rather than continuing on the stovetop where the crust could burn.
9. Once at temperature, remove the chicken from the skillet and let it rest on a cutting board for 5 minutes so the juices redistribute instead of running out when sliced.
10. Slice against the grain if serving sliced, and serve with lemon wedges to squeeze over the top just before eating.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.