Description
Experience the bold, smoky flavors of the American South with this tender Cajun chicken breast. Featuring a robust blend of smoked paprika, garlic, onion, and cayenne, this recipe uses a high-heat sear to create a signature blackened crust that locks in moisture. Perfectly suited for a quick weeknight dinner, it offers an authentic flavor profile that pairs beautifully with fresh salads or roasted vegetables, ensuring a satisfying meal every time.
Ingredients
4 large boneless skinless chicken breasts
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Pound the chicken breasts between two sheets of parchment paper until they reach a uniform one-inch thickness.
Combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and pepper in a small bowl.
Pat the chicken completely dry with paper towels to ensure the spices adhere properly.
Rub the spice mixture generously over both sides of the chicken, pressing firmly to coat.
Heat the olive oil in a heavy cast-iron skillet over medium-high heat until it shimmers.
Place the chicken breasts in the skillet without overcrowding.
Cook for approximately 6 minutes per side until the internal temperature reaches 165°F and a dark crust forms.
Remove from heat and let the chicken rest for 5 minutes before serving.
Notes
Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F. For a milder heat, reduce the cayenne pepper by half. Letting the chicken rest is crucial for retaining its natural juices and tenderness.
- Prep Time: 10
- Cook Time: 12
- Category: Trends Recipes
- Method: Pan-searing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 breast
- Calories: 285
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg