Cast Iron Blackened Cajun Chicken Cutlets
Thin chicken breast cutlets coated in spicy Cajun blackening spices and pan-seared in foaming butter in 6 minutes.
cast-iron Timer
Set for 6 mins @ High Stovetop (approx 425°F)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Dredge thin chicken cutlets in melted butter then generously in Cajun blackening rub.
Place into a smoking-hot dry cast iron skillet over high heat.
Sear for 3 minutes per side until spices turn deep dark mahogany (blackened, not burned).
Squeeze fresh lemon over top and serve immediately.
Step-by-Step Guided Instructions
Melt 3 tbsp butter in a shallow dish. In another dish, combine 2 tbsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne, and 1 tsp kosher salt. Dip 1.5 lbs thin chicken cutlets in butter, then coat in spices.
Butter acts as the fat medium that allows the spices to toast and caramelize rapidly without burning.
Heat a dry 12-inch cast-iron skillet over high heat for 5 minutes until a drop of water dances and evaporates instantly. Turn on kitchen exhaust fan.
Blackening produces delicious, aromatic smoke as the spice crust sears.
Lay cutlets in skillet without overcrowding. Sear for 3 minutes without moving until a deep black/mahogany crust forms.
True blackening is the caramelization of milk solids and herbs, not burnt char.
Flip cutlets and cook for 2.5 to 3 minutes on second side until internal temp hits 165°F. Squeeze half a lemon over the pan right before removing to plate.
Lemon juice deglazes the pan spices back onto the chicken cutlets.
Slice over a Caesar salad or wrap in warm tortillas with shredded cabbage and spicy remoulade.
Reduce cayenne to a pinch for kids or make regular garlic-herb cutlets for younger palates.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat in a hot skillet for 90 seconds per side.