Juicy Blackened Chicken Breasts with Cajun Spice and Garlic Butter

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Cuisine

Cajun-American

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Calories

285

Blackened Chicken is the ultimate answer to flavour-packed weeknight meals that don’t require hours in the kitchen. This dish is bold, smoky, spicy, and seared to perfection.

Inspired by Cajun and Creole flavours, blackening involves coating chicken with a spice mixture and cooking it over high heat until a beautifully dark crust forms. What you get is meat that’s juicy on the inside, with a charred, aromatic outer layer that’s full of character and kick.

This recipe adds a simple yet powerful finish: a pat of butter swirled into the skillet at the end, spooned over the chicken to add richness and gloss. Whether served with rice, over salad, or in wraps, this blackened chicken elevates the everyday with little effort.

The beauty of the recipe is that it’s both lightning fast and meal-prep friendly. You can use it in bowls, sandwiches, tacos, or as a standalone protein — the spice rub delivers every time.

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Ingredients

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon paprika (smoked or sweet)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to heat preference)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (for finishing)
Optional garnish: chopped parsley, lemon wedges

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Directions

Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat.
In a small bowl, mix paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper.
Pat chicken dry and brush both sides with olive oil. Coat generously with the spice mix.
Place chicken into the hot skillet and sear for 4–5 minutes per side, until a dark crust forms and the internal temperature reaches 165°F (75°C).
In the last minute of cooking, add butter to the pan and spoon over the chicken.
Rest for 5 minutes before slicing. Serve with lemon wedges and parsley if desired.

Nutrition

Serving Size: 1
per serving: Calories; 285

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 5 grams; 25%
Cholesterol: 90 milligrams; 30%
Sodium: 480 milligrams; 21%
Carbs: 2 grams; 1%
Protein: 35 grams
Sugar: 0 grams
Fiber: 1 grams; 3%

Tips for Cooking Blackened Chicken

Use a cast iron pan for best sear and heat retention.
Pat chicken dry to help spices stick and form a crust.
Don’t move the chicken too much while it sears.
Adjust cayenne based on spice tolerance.
Let the chicken rest before slicing to retain juices.
Slice chicken thin for sandwiches, wraps, or salads.
Add garlic or herb butter for extra flavour.
Cook to 165°F (75°C) internal temp for food safety.
Make extra spice blend and store for next time.
Use thighs instead of breasts for more richness if preferred.

Serve It With Suggestions

Garlic mashed potatoes or roasted sweet potatoes
Steamed green beans or sautéed kale
Cajun rice or dirty rice
Creamy coleslaw or corn salad
Tucked in soft tortillas for spicy tacos
On top of a Caesar or garden salad
Sliced into grain bowls with quinoa or farro
With creamy mac and cheese
Drizzled with hot honey or chipotle mayo
Served cold in a sandwich with slaw

FAQ's

Q: Can I make this with chicken thighs?
A: Yes! Thighs are juicier and work just as well — just adjust cooking time.

Q: Is blackened chicken spicy?
A: It has heat from cayenne, but you can reduce or omit it for a milder version.

Q: Do I need a cast iron skillet?
A: It’s ideal, but any heavy-bottomed nonstick or stainless steel pan will work.

Q: Can I grill instead of pan-sear?
A: Absolutely — blackened chicken grills beautifully over medium-high heat.

Q: Can I make this ahead for meal prep?
A: Yes — it keeps well in the fridge for up to 4 days and reheats easily.

Q: How do I avoid a bitter burnt taste?
A: Don’t let the pan get too hot and avoid burning the spices — medium-high is best.

Q: Can I freeze blackened chicken?
A: Yes, freeze cooked and cooled portions in airtight containers for up to 2 months.

Q: What oil is best to use?
A: High-heat oils like olive oil, avocado oil, or canola oil work well.

Q: Can I make this recipe dairy-free?
A: Yes, just omit the finishing butter or use a plant-based alternative.

Q: Can I use the spice rub on other proteins?
A: Definitely! It works on fish, shrimp, pork, or even tofu.

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Juicy Blackened Chicken Breasts with Cajun Spice and Garlic Butter