Blackening is not burning. It’s flavor explosion.
Cajun spices meet a screaming-hot skillet. The crust turns dark and smoky. The inside stays juicy. 15 minutes. No grill. Just heat and spice.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp butter or oil (high smoke point)
Blackening Seasoning:
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper (less for mild, more for brave)
- 1 tsp black pepper
- 1 tsp salt
For serving: Lemon wedges, fresh parsley
Step-by-Step Instructions
Step 1: Make the Seasoning
- Mix all seasoning ingredients in a small bowl.
Step 2: Season the Chicken
- Pat chicken completely dry with paper towels.
- Generously coat both sides with blackening seasoning. Press to adhere.
Step 3: Heat the Skillet
- Heat a cast iron skillet over medium-high heat until screaming hot (3-5 minutes).
- Add butter or oil. It should shimmer immediately.
Step 4: Blacken the Chicken
- Place chicken in skillet. Don’t overcrowd (cook in batches if needed).
- Cook 4-5 minutes per side until blackened crust forms and internal temp reaches 165°F (75°C).
Step 5: Rest and Serve
- Let chicken rest 5 minutes. Squeeze lemon over top.
- Serve with rice, vegetables, or slice over a salad.
Summary
Prep Time: 5 minutes | Cook Time: 8-10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Fridge:
Store cooked chicken for 4 days.
Reheat:
Skillet over medium heat for 3-4 minutes per side. Microwave works but crust softens.
Pro Tip:
Do this in a cast iron skillet. Non-stick pans can’t handle the high heat needed for blackening.
