Spicy Smoky Blackened Chicken (Printable Version)

Juicy chicken coated in smoky spices, seared until crispy and golden brown.

# What You'll Need:

01 - 4 boneless skinless chicken breasts (6 oz each)

02 - 1 tablespoon smoked paprika

03 - 1 teaspoon garlic powder

04 - 1 teaspoon onion powder

05 - 1 teaspoon dried thyme

06 - 1 teaspoon dried oregano

07 - 1 teaspoon cayenne pepper

08 - 1 teaspoon freshly ground black pepper

09 - 1 teaspoon kosher salt

10 - 2 tablespoons olive oil or melted butter

11 - Lemon wedges for serving

01 - Pat chicken breasts completely dry using paper towels to ensure proper seasoning adhesion

02 - Combine smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt in a small bowl

03 - Brush both sides of each chicken breast with olive oil or melted butter, then press spice mixture evenly onto surfaces

04 - Preheat cast-iron skillet over medium-high heat until thoroughly hot, approximately 3 minutes

05 - Place chicken in hot skillet without disturbing for 4-5 minutes until deeply browned crust develops

06 - Flip chicken and continue cooking 4-5 minutes until internal temperature reaches 165°F

07 - Transfer chicken to cutting board and let rest for 3 minutes before serving

08 - Serve whole or sliced with fresh lemon wedges

01 -

The spice blend hits every note—smoky, garlicky, with just enough heat to make things interesting without overwhelming your palate
You get restaurant-quality results in under 30 minutes with ingredients you probably already have in your pantry

02 -

Your smoke detector might go on high alert—that's totally normal and actually a good sign that you're doing it right
Letting the chicken rest for those few minutes after cooking makes a huge difference in how juicy it turns out

03 -

Pound your chicken breasts to an even thickness before cooking so they all finish at the same time
If you don't have a cast iron skillet, any heavy-bottomed pan will work, but it needs to get really hot