Flavorful, tender and juicy, with just the right amount of spice, makes this the best Cajun Blackened Chicken with you ever find. It comes together in no time, wows a crowed, and is simple enough for even a novice home cook to make.
What is Blackening Seasoning?
Blackening seasoning is very similar to Cajun seasoning. It tends to be milder and smokier in flavor than it’s spicy cousin Cajun seasoning and leave the chicken with a crispy crust.
Blackening seasoning consists of smoked paprika, Kosher salt, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme and dried oregano.
How to Make Cajun Blackened Chicken:
Hands down, this has got to be one of the easiest chicken recipes that anyone can master.
To ensure an even cooking time, slice chicken breasts in half lengthwise and pound to about 1/4 inch thick.
Coat the chicken with vegetable oil and sprinkle generously with the blackening seasoning.
Heat vegetable oil and butter in a large cast iron skillet.
Add chicken and cook for 2-3 minutes until a nice crust forms.
Flip the chicken over, add remaining butter, and cook for an additional 2-3 minutes until the chicken reaches an internal temperature of 165 degrees.
Remove to a plater, tent with foil to keep warm, and let rest for 10 minutes before serving.
Is Cajun Blackened Chicken Spicy?
As with most seasoning mixes used here in the deep south, blackening seasoning is a tad on the spicy side thanks to the cayenne pepper.
But with the abstinence of mustard powder and white pepper makes this a milder and smokier alternative to Cajun seasoning.
What to Serve with Cajun Blackened Chicken:
My absolute favorite thing to serve blackened chicken with is classic fettuccini alfredo. The seductively savory combination of spicy chicken paired with the ultra creamy fettuccini makes the best toe curling dish. Balance it out with a light, fresh, leafy green salad.
History of Blackening Seasoning:
If you have never heard of Chef Paul Prudhomme, I don’t have enough time to tell you everything about his illustrious career. So, just a few high points.
Considered the Grandfather of Cajun Cuisine, Chef Prudhomme not only perfected it, he put it on the map!
Born of modest means in rural Louisiana, Chef Prudhomme traveled the country taking several restaurant jobs until returning to New Orleans in 1970 to work as a sous chef at Le Pavilion Hotel working the night shift.
This is where Clarence Dupuy, a New Orleans City Counselman, made friends with Chef Prudhomme, and made a deal to open the Hotel Dupuy, giving Prudhomme the opportunity to create Louisiana food on his terms.
The Restaurant at the Hotel Dupuy, will always be one of my favorite all time restaurants. Unfortunately, it was another victim of the COVID pandemic but is starting to make a comeback with BISTEAUX which is currently open for cocktails. But I digress . . .
In 1975, Chef Prudhomme left to become the first American-born executive chef at Commander’s Palace, turning it into a world class dining experience.
Before, I get two long winded about Chef Prudhomme’s time at Commander’s Palace, I will say YES order the Creole Bread Pudding Soufflé – it is worth every decadent bite.
In 1979, Prudhomme and his wife Kay, opened the famous K-Paul’s. Prudhomme ultimately appointed Emeril Lagasse as head chef of Commander’s Place when K-Paul’s demanded his full time attention.
What does all of this have to due with Blackening Seasoning you may ask? For years Chef Prudhomme had been kicking around and experimenting with the formula for a blacking seasoning mix. (He would even give away samples of his seasoning mixtures to his customers.)
He originally conceptualized the dish – Blackened Redfish – as being cooked over an open flame but, al lass, one was not available to him at K-Paul’s. So out came the trusted cast iron pan.
The redfish fillets were dipped in melted butter, seasoning with a variety of spices, and seared in a smoking hot cast iron pan, with more butter being poured over.
It was such a hit that people could not get enough of it! (It actually become so popular that new fishing regulations needed to be put in place to stop the over harvesting of the species.)
It created shock waves throughout culinary word cementing K-Paul’s place in Cajun food history and propelling Chef Prudhomme to his rightful place as Grandfather of Cajun Cuisine.
Unfortunately, K-Paul’s was another victim to COVID-19 and it permanently shut down in July of 2020 making it yet another culinary landmark lost to the pandemic.
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Cajun Blackened Chicken
Equipment
- Large Cast Iron Skillet
Ingredients
- 2 lbs. boneless-skinless chicken breasts
- 3 tbsp vegetable oil divided
- 1 stick butter melted
- 4 tsp blackening seasoning
Blackened Seasoning
- 2 tbsp kosher salt
- 2 tbsp smoked paprkia
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
Instructions
- Slice chicken breasts in half lengthwise and pound to 1/4" thick.
- Coat with 1 tablespoon vegetable oil and coat well with blackening seasoning.
- Heat remaining vegetable oil with 1/2 stick off butter on high heat (you want this smoking hot*).
- Add chicken and allow to cook 2-3 minutes until nice and charred looking.
- Flip the chicken, pour over the remaining butter, and cook 2-3 more minutes until cooked through and the internal temperature has reached 165 degrees.
- Remove from skillet, tent with foil and allow to rest 10 minutes before serving.
