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Blackened Cajun Chicken Breast Recipe with Easy Fresh Corn Salsa

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A bold and satisfying blackened Cajun chicken breast paired with a fresh, bright corn salsa. Perfect for quick weeknight meals or summer dinners, this recipe balances smoky heat with sweet, crisp flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each), pounded to even thickness
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 2 cups fresh corn kernels (about 3 ears, or frozen/thawed if out of season)
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and finely minced (optional for heat)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Place each between two sheets of plastic wrap or in a zip-top bag and gently pound to about 1/2-inch (1.3 cm) thickness for even cooking (3-5 minutes).
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, thyme, cayenne pepper, salt, and black pepper. Stir to blend evenly.
  3. Rub both sides of each chicken breast generously with the spice mix. Let it sit for at least 10 minutes to absorb the flavors while you prep the salsa.
  4. In a medium bowl, combine corn kernels, diced red bell pepper, chopped onion, minced jalapeño, and cilantro. Drizzle with lime juice and olive oil, then toss gently. Season with salt and pepper to taste. Set aside to let the flavors meld (about 10 minutes).
  5. Place your cast iron skillet over medium-high heat and let it warm up for 5 minutes. Add olive oil and swirl to coat.
  6. Carefully place the chicken breasts in the hot skillet. Cook undisturbed for about 4-5 minutes, until a dark crust forms and the edges start to turn opaque. Flip and cook the other side for another 4-5 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  7. Transfer the chicken to a plate and cover loosely with foil. Let it rest for 5 minutes to keep the juices locked in and the meat tender.
  8. Slice the chicken breasts against the grain and spoon the fresh corn salsa over the top or on the side. Enjoy immediately for best texture and flavor.

Notes

Preheat the pan for at least 5 minutes before adding oil to develop the blackened crust. Use oil with a high smoke point like avocado or grapeseed oil to avoid bitterness. Do not move the chicken once placed in the pan to allow crust formation. Rest chicken after cooking to retain juices. Adjust cayenne and jalapeño for preferred spice level. Frozen corn can be used if fresh is unavailable; thaw and drain well.

Nutrition

Keywords: blackened chicken, Cajun chicken, fresh corn salsa, quick dinner, spicy chicken, summer recipe, gluten-free, healthy chicken

Find it online: https://tempotaste.com/blackened-cajun-chicken-breast-recipe-with-easy-fresh-corn-salsa/