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Blackened Chicken Breast Recipe with Creamy Cajun Sauce Easy and Flavorful

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A quick and easy blackened chicken breast with a spicy, smoky crust paired with a creamy, tangy Cajun sauce that balances heat and creaminess perfectly.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 6–7 oz / 170–200 g each), pounded to even thickness
  • 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper)
  • 1 tablespoon olive oil or avocado oil (for searing)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup sour cream (can substitute with Greek yogurt)
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon hot sauce (e.g., Louisiana brand)
  • 1 teaspoon freshly squeezed lime juice
  • 1 small garlic clove, minced (optional)
  • Salt and pepper, to taste

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Pound them gently but firmly with a meat mallet or rolling pin until about 1/2 inch (1.3 cm) thick.
  2. Pat the chicken dry with paper towels. Sprinkle both sides lightly with salt and black pepper. Generously coat each side with Cajun seasoning, pressing it into the meat.
  3. Heat a cast-iron skillet over medium-high heat until very hot but not smoking. Add the olive oil and swirl to coat.
  4. Place the chicken breasts in the pan. Sear undisturbed for 4-5 minutes on the first side until edges crisp and darken. Flip and cook the other side for another 4-5 minutes until cooked through with a dark crust.
  5. Check doneness with an instant-read thermometer; internal temperature should reach 165°F (74°C). If no thermometer, cut into thickest part to ensure juices run clear.
  6. While chicken cooks, whisk together sour cream, Cajun seasoning, hot sauce, lime juice, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Remove chicken from pan and let rest for 5 minutes tented with foil to redistribute juices.
  8. Slice chicken against the grain and drizzle generously with creamy Cajun sauce. Garnish with fresh parsley or green onions if desired.

Notes

Use oil with a high smoke point like avocado or grapeseed oil for best crust. Do not overcrowd the pan; cook chicken in batches if needed. Rest chicken after cooking to keep it juicy. If sauce thickens too much, stir in a teaspoon of water or milk to loosen. For dairy-free sauce, substitute sour cream with coconut yogurt and use avocado oil in sauce.

Nutrition

Keywords: blackened chicken, Cajun chicken, creamy Cajun sauce, spicy chicken breast, quick dinner, easy chicken recipe, weeknight meal

Find it online: https://rowanrecipes.com/blackened-chicken-breast-recipe-with-creamy-cajun-sauce-easy-and-flavorful/