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Blackened chicken cutlets in a cast iron skillet are a flavor-packed favorite that deliver juicy meat and bold Cajun spices in every bite. Cooking them over high heat creates a delicious crust and locks in all the moisture for the most tender cutlets.
This recipe instantly became a weeknight hero when my husband craved Southern flavors. The first time I cooked it the aroma brought everyone into the kitchen before it even hit the plate.
Ingredients
- Boneless skinless chicken breasts or cutlets: This cut gives you lean protein with a tender texture Look for even thickness for best results
- Olive oil or melted butter: Helps seasonings adhere to the chicken and aids in browning Choose a good quality oil or real butter for best flavor
- Smoked paprika: Gives deep smoky character It is worth using Spanish smoked paprika if you can find it
- Garlic powder: Provides savory backbone Try to use fresh garlic powder for a punchier flavor
- Onion powder: Adds mellow sweetness and balance Pick a fine ground powder to avoid clumps
- Dried thyme: Fresher thyme smells floral and grassy compared to old dusty jars
- Dried oregano: Lends earthiness to balance the heat and smoke Good quality dried oregano has a vibrant leafy smell
- Cayenne pepper: For that hit of heat Use more or less to suit your spice preference
- Black pepper: Adds subtle bite and brings everything together Fresh cracked is always best
- Salt: Essential for bringing out all the flavors Use kosher or sea salt for even seasoning
Step-by-Step Instructions
- Pat the Chicken Dry:
- Use paper towels to thoroughly pat each cutlet dry This step helps create a beautifully crisp crust during cooking
- Mix the Blackening Seasoning:
- Combine smoked paprika garlic powder onion powder dried thyme dried oregano cayenne pepper black pepper and salt in a bowl Mix well until the spices are evenly distributed and vibrant red in color
- Coat the Chicken:
- Rub each piece of chicken with olive oil or melted butter ensuring every surface is slightly slick Sprinkle the blackening seasoning all over the chicken pressing it gently into both sides for full coverage
- Heat the Skillet:
- Place a cast iron skillet on the stove over medium high heat Let it heat up for about three minutes until it is hot enough to make a drop of water sizzle but not smoke
- Sear the Chicken:
- Lay the seasoned chicken into the hot skillet in a single layer Cook without moving for four to five minutes until the underside is dark golden and crisp Flip and cook the other side until done and the internal temperature reaches one hundred sixty five degrees Fahrenheit or seventy four degrees Celsius
- Rest and Serve:
- Transfer the cutlets to a plate and let them rest for five minutes before slicing This keeps them juicy and allows flavors to meld
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My favorite ingredient is smoked paprika for its deep earthy flavor and red color. My kids still talk about the night I accidentally used extra cayenne and turned a regular dinner into a deliciously spicy adventure.
How to Store Leftovers
Let the chicken cool to room temperature before storing. Place any leftovers in an airtight container and keep them in the refrigerator where they will stay fresh for up to three days. For best results reheat slices in a skillet to revive the crust instead of the microwave.
Easy Ingredient Swaps
If you do not have smoked paprika try regular paprika and add a tiny pinch of chipotle powder for smokiness. Butter adds extra richness but any neutral oil works. For a milder spice level cut the cayenne in half and bump up the garlic powder. Turkey cutlets also work as a substitute if you prefer.
Serving Suggestions
These cutlets are great sliced over salads tucked into sandwiches or paired with classic Southern sides like coleslaw or grits. For something fresh try them with a squeeze of lemon or alongside a cool creamy yogurt sauce.
Cajun Cooking Roots
Blackening is a technique popularized in Louisiana kitchens. Rubbing meat in spices and searing it over high heat brings smoky charred flavors that pay homage to local Cajun food traditions. This dish channels that heritage with bold spices in a simple home-cooked meal.
Recipe FAQs
- → What makes chicken 'blackened' in this dish?
The chicken is coated in a mix of Cajun spices and cooked over high heat in a hot cast iron skillet, forming a flavorful, browned crust.
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well, offering juicy and flavorful results when cooked in the same way.
- → Is it necessary to use a cast iron skillet?
Cast iron retains heat and helps create the signature seared crust, but a heavy-duty stainless skillet can also work.
- → How do I prevent the chicken from drying out?
Pat the chicken dry and avoid overcooking. Letting it rest after cooking helps retain juiciness.
- → Can I adjust the spice level?
For a milder flavor, reduce the cayenne pepper. For extra heat, increase it to your taste preference.