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Overhead of a black skillet with three blackened chicken breasts, sliced into even pieces.
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Easy Cajun Blackened Chicken Recipe

Juicy chicken coated in bold Cajun blackened seasoning and seared in a hot cast iron skillet until dark, smoky, and full of flavor. This quick and easy recipe takes less than 20 minutes and works for everything from weeknight dinners to meal prep.
Prep Time5 minutes
Cook Time15 minutes
Resting Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 3 people
Cuisine: American, Cajun and Creole, Southern Food
Author: Melanie Cagle

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Equipment

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Ingredients

Instructions

  • Pat the chicken breasts dry, then brush with canola oil (then set aside the remaining oil).
    3 Tablespoons Canola Oil
  • Season each breast with about 2 teaspoons of the blackened seasoning, rubbing into the chicken. Then allow to rest at room temperature for about 40-60 minutes.
    6 teaspoons Blackened Seasoning, 3 Each Chicken Breasts
  • Add the remaining oil to a large cast iron skillet. Turn on a medium high heat and heat until very hot. Until it's almost smoking.
  • Add each breast to the skillet, it should hiss and sizzle. Don't move it around just yet, until it releases by itself from the pan. Cook on each side for about 6 minutes, turning half way.
    • Use a meat thermometer and check the internal temperature. Take out of the skillet at 160°F - it will continue to rise to 165.
  • Remove the chicken from the heat and lay on a plate to rest for about 10 minutes before slicing into it. Add a Tablespoon of butter to each breast to allow to melt into the chicken. After 10 minutes, slice and serve.
    3 Tablespoons Unsalted Butter

Storage Instructions

Once the blackened chicken has cooled completely, store in an airtight container in the refrigerator for up to 3 days. This recipe does also freeze well, so if you want to freeze - store in a freezer safe container for up to 3 months.

Notes

If you find the chicken breasts to be too thick, you could either pound the chicken out using a meat mallet, or butterfly in half.
Spice level: This recipe has a nice kick. If you're cooking for little ones, cut the cayenne in half - you'll still get all that Cajun flavor without too much heat.
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Nutrition

Serving: 200g | Calories: 225kcal | Carbohydrates: 0.01g | Protein: 0.3g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 7mg | Sugar: 0.01g | Vitamin A: 350IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.01mg

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