Blackened Chicken Weeknight Dinner
Bold Cajun blackened chicken breasts seared hot for a fast high-protein dinner. Restaurant char at home—vent your kitchen and cook to 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons paprika
- 1 teaspoon cayenne (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil with high smoke point
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Cast-iron skillet or air fryer
- Instant-read thermometer
- Meat mallet
- Tongs
📝Instructions
- 1
Pound chicken to even thickness. Mix spices; coat chicken thoroughly.
- 2
Heat a cast-iron skillet over medium-high until very hot. Add oil, then chicken.
- 3
Sear 4–6 minutes per side until blackened crust forms and internal temp is 165°F. Reduce heat if spices smoke excessively.
- 4
Rest 5 minutes; slice against the grain. Serve with lemon, rice, or a simple salad.
- 5
Air fryer option: 380°F 12–16 minutes to 165°F, flipping once (less smoke).
- 6
Food safety: dark spice crust is not a doneness cue—always use a thermometer.
🥗Nutrition Information
⚡Calories per serving: 270
🏷️Recipe Tags
❓Frequently Asked Questions
Too much smoke?
Use medium-high not screaming high, or switch to air fryer.
Mild version?
Cut cayenne to 1/4 teaspoon.
Sides?
Corn, coleslaw, or roasted sweet potatoes.
Meal prep?
Slice and refrigerate 4 days; reheat gently to 165°F.
Butter finish?
Optional pat of butter after cooking for richness.
