Blackened Chicken

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 136kcal

Author Meggan Hill

Ingredients

2 boneless, skinless, chicken breasts halved, or 1 pound chicken breast cutlets
2 to 3 tablespoons Homemade Cajun Seasoning or store-bought (see note 1)
2 tablespoons olive oil

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition