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Crispy Cast Iron Blackened Chicken Recipe with Easy Cajun Cream Sauce

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A bold and crispy blackened chicken cooked in a cast iron skillet, served with a rich and creamy Cajun cream sauce. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.25 lbs / 570 g), pounded to even thickness
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil
  • 1 cup heavy cream (240 ml) or substitute half-and-half for lighter version
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced (or 2 tablespoons finely chopped onion)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and pound to an even thickness of about ½ inch (1.25 cm). Mix Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl.
  2. Rub the spice mix all over the chicken breasts, pressing it in well. Let rest for 10-15 minutes at room temperature.
  3. Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot. Add olive oil and swirl to coat the bottom.
  4. Place chicken breasts in the skillet without overcrowding. Cook undisturbed for 4-5 minutes until a dark blackened crust forms.
  5. Flip the chicken and cook another 4-5 minutes until internal temperature reaches 165°F (74°C). Add extra time if chicken is thick, watching to avoid burning.
  6. Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes.
  7. In the same skillet, reduce heat to medium. Add butter and minced shallot, sauté until fragrant and translucent, about 2 minutes.
  8. Pour in heavy cream, Cajun seasoning, Worcestershire sauce, and Dijon mustard. Stir constantly and simmer gently for 3-4 minutes until slightly thickened. Adjust seasoning to taste.
  9. Spoon the Cajun cream sauce over the rested chicken breasts, garnish with fresh parsley if desired, and serve immediately.

Notes

Pat chicken dry before seasoning for best crust. Do not overcrowd skillet to avoid steaming. Rest chicken after cooking to lock in juices. If sauce is too thick, add a splash of chicken broth or water. Use a meat thermometer to ensure doneness. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil.

Nutrition

Keywords: blackened chicken, Cajun cream sauce, cast iron skillet, crispy chicken, Cajun seasoning, quick dinner, spicy chicken

Find it online: https://prismtaste.com/crispy-cast-iron-blackened-chicken-recipe-with-easy-cajun-cream-sauce/