Cajun Blackened Chicken
This home kitchen adaptation of a restaurant blackening technique creates flavorful, tender, and juicy chicken breasts in under 25 minutes.
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Instructions
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Combine 4 teaspoons sweet paprika, 4 teaspoons dried thyme, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon fine salt, 3/4 teaspoon cayenne pepper, and 3/4 teaspoon ground black pepper in a small bowl.
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Slice 4 (8-ounce) boneless, skinless chicken breasts horizontally to create 8 thinner breasts, then pound each to 1/2-inch thick.
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Pat chicken dry and coat thoroughly with the prepared seasoning.
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Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat until shimmering. Cook chicken in batches for about 3 minutes per side until cooked through, reaching 155°F.
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Transfer cooked chicken to a clean plate, cover loosely with foil, and keep warm. Wipe the skillet clean, then repeat with remaining oil and chicken.
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Serve the chicken with lemon wedges.