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Cajun blackened chicken
Recipe by:
Karena
Try this spicy chicken - a Cajun favourite. It's pan fried but finished off in the oven.
Ready in 20 mins
Saved by 198 cook(s)
Ingredients
Serves: 2
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 2 skinless, boneless chicken breast fillets
- 1 tablespoon vegetable oil
Not quite right? Check out these similar recipes!
Preparation method
Prep: 5 mins | Cook: 15 mins1.
Preheat oven to 180 C / Gas mark 4. Mix together all of the spices. Rub one side of chicken breasts with spice mixture.
2.
Heat oil in a cast iron pan over high heat.
3.
Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side.
4.
Place breasts on a lightly greased baking tray. Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.
Tip:
This chicken is great as is with a side of your choice, but also try it in a bun as a chicken burger with lettuce and mayonnaise, or in a pitta with fresh salad.
Provided by:Allrecipes
Last updated:
14 Mar 2013
Reviews & comments
Easy
Great flavours, I squeezed a lemon and it in my view makes the flavours even more exciting!
Posted:
17 Dec 2012
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Easy
Love the recipe!! Added Nandos sauce and mayonnaise to the burger and OMG tasted like nandos but better
Posted:
15 Jul 2012
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Easy
Great way of using up any 'borderline' chicken, good strong flavours. Also agree with double spices and half thyme tweak.
Posted:
21 Jan 2010
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Easy
Excellent recipe and very easy to prep. Agree with the tweak of doubling spice and halving the thyme
Posted:
16 Jul 2009
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Easy
Tried this recipe last night,i think cutting the thyme by halve would be better,gave it a rather strong taste,will try it again though,quite spicy and hot
Posted:
06 May 2009
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Easy
Very quick, simple and tasty. Served with buttery new potatoes and some fresh guacamole this makes a great meal.
Posted:
18 Oct 2008
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Altered ingredient amounts.
I made this exactly as the recipes is written and my very picky partner LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavour was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic bag, cut the chicken into strips, and shake them in the bag, then follow the recipe as written.
Posted:
18 Jul 2008
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18 users found this comment helpful
CATHERINEFLORENCE
Easy
I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry
Posted:
18 Jul 2008
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NYPD K9 COP
Easy
This recipe was tasty, quick & easy
Posted:
18 Jul 2008
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REINEH
Easy
Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes. If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this.
Posted:
18 Jul 2008
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