Cajun Blackened Chicken

    (1094)
    20 mins

    Try this spicy chicken - a Cajun favourite.


    1006 people made this

    Ingredients
    Serves: 2 

    • 1/2 teaspoon paprika
    • 1/4 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon ground white pepper
    • 1/8 teaspoon garlic powder
    • 2 skinless, boneless chicken breast fillets
    • 1 tablespoon (15ml) vegetable oil

    Directions
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 180 C. Mix together all of the spices. Rub one side of chicken breasts with spice mixture.
    2. Heat oil in a cast iron pan over high heat.
    3. Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side.
    4. Place breasts on a lightly greased baking tray. Roast for 5 to 10 minutes, or until no longer pink and juices run clear.

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    Reviews and ratings
    Global ratings:
    (1094)

    Reviews in English (723)

    by
    1243

    I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime (it wont go bad). Not sure why the directions tell you to grill then put in the oven, save the time (and the cleaning of a pan) and keep it in the pan. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). Heat the pan on high for maybe 5 minutes (don't put anything in the pan until you are ready to use it). I then use spray butter directly on the chicken (to avoid extra smoke) and put it in the pan spray side down. Let it cook on medium high heat for 5-7 minutes (you will see the sides of the breast turn white). Spray the uncooked side with spray butter and flip it over. Cook another 5-7 minutes. Take it out of the pan and let it sit for atleast 10 minutes. in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry  -  21 Sep 2005  (Review from Allrecipes US | Canada)

    by
    343

    This recipe was tasty, quick & easy.  -  15 Apr 2002  (Review from Allrecipes US | Canada)

    by
    319

    I made this exactly as the recipes is written and my very picky husband LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavor was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic baggy, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. I serve over pasta alfredo.  -  21 Feb 2004  (Review from Allrecipes US | Canada)

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