Cajun Chicken Recipe
Blackened and served with pepper jack cheese, sautéed peppers & onions
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Ingredients
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Chicken & Seasoning
Peppers & Onions
Finish & Assembly
Method
Chicken & Seasoning
- 1
Prepare and season chicken
If chicken breasts are unevenly thick, butterfly or pound to an even thickness (about 3/4 inch) so they cook evenly. Pat chicken dry with paper towels. In a small bowl, combine cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt. Rub each chicken breast with 1/2 tablespoon olive oil, then evenly coat both sides with the spice blend, pressing gently so the seasoning adheres. Let sit at room temperature for 10 minutes while you preheat the pan.
- 2
Blacken the chicken
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add the remaining 1 tablespoon olive oil and swirl to coat. Place chicken breasts in the pan (do not crowd; work in batches if needed). Cook without moving for 3–4 minutes until a dark crust forms. Flip and cook 3–4 more minutes until internal temperature reaches 165°F (74°C). Reduce heat to low if the exterior is charring too quickly before the center cooks. Transfer cooked chicken to a plate and tent loosely with foil.
Peppers & Onions
- 3
Slice vegetables
While chicken rests, slice the onion into thin half-moons and the bell peppers into 1/4-inch strips so they cook quickly and evenly.
- 4
Sauté peppers and onions
In the same skillet (wipe out and return to medium heat if necessary), add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted and the pan is hot, add the sliced onions and peppers in an even layer. Season with 1 teaspoon salt and 1 teaspoon black pepper. Sauté, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 6–8 minutes. If they brown too quickly, lower heat to medium-low. Finish with 1 teaspoon fresh lemon juice to brighten the flavors. Transfer vegetables to a warm plate.
Finish & Assembly
- 5
Melt cheese and assemble
Return chicken breasts to the skillet over low heat (or keep in a warm oven at 200°F / 95°C on a baking sheet). Top each breast with a slice of pepper jack cheese and cover the pan with a lid for 1–2 minutes, or until cheese is melted. Alternatively, place the chicken on a baking sheet under a broiler for 1–2 minutes, watching closely, to melt the cheese.
- 6
Serve
Place a melted-cheese-topped chicken breast on each plate. Spoon a generous portion of sautéed peppers and onions over or alongside the chicken. Garnish with chopped parsley if using. Serve immediately.