5 Oz Blackened Cajun Chicken Breast Recipe

Prepare the chicken

Pat the 5 oz chicken breast dry with paper towels. If the piece is thick (over 1 inch), butterfly or gently pound to an even thickness of about 1/2 to 3/4 inch so it cooks evenly.

Make the spice blend

In a small bowl combine 1 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir to combine.

Coat the chicken

Brush the chicken lightly with 1 tsp olive oil or melted butter to help the spice mixture adhere. Sprinkle and press the spice blend evenly onto both sides of the chicken, coating thoroughly.

Preheat pan

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–5 minutes. The pan should be smoking slightly for proper blackening.

Blacken the chicken

Add a thin film of oil to the pan if it looks dry (a few drops). Place the seasoned chicken in the hot skillet. Cook without moving for 3 minutes to form a dark crust. Flip and cook the other side for 2–3 minutes until crusted and internal temperature reaches 165°F (74°C). For a 5 oz, evenly-thinned breast, total cook time typically 5–6 minutes. Reduce heat slightly if spices begin to burn.

Rest

Remove the chicken to a cutting board and let rest for 3–4 minutes. This allows juices to redistribute and finishes carryover cooking.

Finish & serve

Slice or serve whole. Squeeze lemon wedges over the top to taste. Garnish with 1 tbsp chopped fresh parsley and, if desired, a few drops of hot sauce.