Cajun Blackened Chicken Recipe
Recipe information
Make Cajun Blackened Chicken in just 1h . full breast of chicken, warm potato & bacon salad, creamy coleslaw
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Ingredients
Cajun Blackened Chicken
Warm Potato & Bacon Salad
Creamy Coleslaw
Cajun Blackened Chicken
1. Make the Cajun spice blend
In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, black pepper and kosher salt. Stir until uniform.
2. Prepare the chicken
Pat the chicken breasts dry with paper towels. Brush each breast with about 3/4 tbs olive oil and 1/4 tbs lemon juice. Evenly rub the Cajun spice blend onto both sides of each breast, pressing to adhere. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).
3. Cook the chicken
Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter and swirl. Add 2 chicken breasts (do not crowd) and sear without moving for 3-4 minutes until a dark crust forms. Flip, add 1 tbs butter and reduce heat to medium; cook another 4-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil. Repeat with remaining oil, butter and breasts. Rest 5 minutes before slicing.
Warm Potato & Bacon Salad
4. Cook potatoes
Place baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a knife, about 12-15 minutes depending on size. Drain and let cool slightly; cut any large potatoes in half so pieces are bite-sized.
5. Cook bacon
While potatoes cook, cut bacon into 1/2-inch pieces and fry in a skillet over medium heat until crisp, about 6-8 minutes. Transfer bacon to paper towels to drain, reserving about 1 tablespoon of bacon fat in the pan.
6. Make dressing and assemble
In a small bowl whisk together Dijon mustard, red wine vinegar, olive oil, reserved bacon fat, salt and black pepper. Place warm potatoes in a large bowl, add sliced red onion, chopped parsley and crisp bacon. Pour dressing over potatoes and toss gently to coat. Taste and adjust seasoning. Serve warm.
Creamy Coleslaw
7. Make coleslaw dressing
In a bowl combine mayonnaise, apple cider vinegar, honey, celery seed, salt and black pepper. Whisk until smooth and slightly loose — it should coat but not be overly heavy.
8. Toss slaw
Combine shredded green cabbage, red cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss until evenly coated. Let sit for at least 10 minutes to meld flavors; refrigerate up to 2 hours if preparing ahead. Toss again before serving.
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