Spice up you weeknight dinner routine with my easy Blackened Chicken. This 15-minute meal is a breeze to make even when you're crunched for time, and tastes incredible as an entree alone or sliced and served over pasta, rice, or leafy greens.
Arrange chicken on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
In large skillet, heat oil over medium-high heat until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side.
Remove to a cutting board and slice on the bias.
Cajun seasoning: You can find this in jars at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons Italian seasoning, 1 1/2 teaspoons salt, 3/4 teaspoon cayenne, 3/4 teaspoon dried thyme, and 3/4 teaspoon onion powder. Stir to combine (or close and shake the jar). Store any remaining Cajun seasoning in an airtight container.
Yield: This recipe makes four 4-ounce portions of Blackened Chicken, ideal to act as the main dish portion of your meal.
Storage: Store extra chicken in an airtight container in the refrigerator for up to 3 days.
Freezing: Cooked blackened chicken can be frozen in an airtight container up to 3 months. Thaw overnight when ready to serve. Reheat until internal temperature reaches 165 degrees.