Cajun Blackened Chicken with Rice (Print View)
Juicy chicken seared with bold Cajun spices, served over fluffy rice. A satisfying, spicy Southern-inspired dish ready in 40 mins.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 6.35 ounces each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon unsalted butter
→ Cajun Spice Blend
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried oregano
09 - 1 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups chicken broth
14 - ½ teaspoon salt
→ Garnish (optional)
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges
# How to Make:
01 - In a small mixing bowl, thoroughly combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper to create the Cajun spice blend. Set aside.
02 - Pat the chicken breasts completely dry using paper towels. Evenly rub both sides of each breast with olive oil, then generously apply the prepared Cajun spice blend to all surfaces, ensuring a thorough coating.
03 - Place a large cast-iron skillet over medium-high heat. Once hot, add the unsalted butter and allow it to melt completely.
04 - Carefully place the seasoned chicken breasts into the hot skillet. Sear for 3 to 4 minutes per side, until a deep, blackened crust forms. Reduce the heat to medium-low, cover the skillet, and continue cooking for an additional 8 to 10 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the skillet and allow it to rest for 5 minutes.
05 - While the chicken cooks, rinse the long-grain white rice under cold running water until the water runs clear. In a medium saucepan, bring the chicken broth and salt to a rolling boil. Add the rinsed rice, give it a quick stir, then immediately reduce the heat to low. Cover the saucepan and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
06 - Slice the rested blackened chicken breasts into desired portions. Arrange a bed of the prepared fluffy white rice on serving plates, then place the sliced chicken on top. Garnish with chopped fresh parsley and lemon wedges, if desired, before serving immediately.
# Expert Advice:
01 -
- It's one of those magical meals that tastes incredibly complex but comes together surprisingly fast, making you feel like a culinary wizard.
- The way the crispy, spice-laden chicken contrasts with the fluffy rice is just pure comfort on a plate, perfect for any night you need a delicious pick-me-up.
02 -
- Seriously, patting that chicken bone dry with paper towels before seasoning is the absolute secret to achieving that incredible, crispy blackened crust, otherwise, it just steams.
- Letting the chicken rest for a few minutes after cooking isn't just a suggestion; it allows the juices to redistribute, ensuring every bite is unbelievably tender and moist.
03 -
- Always use a meat thermometer to ensure your chicken is cooked through to 74°C (165°F) without overcooking, keeping it perfectly juicy.
- Resist the urge to constantly move the chicken once it hits the hot pan; letting it sit undisturbed is how you get that gorgeous, deep blackening.