Cajun Blackened Chicken

Blackening as a cooking technique was popularized in the 1980s by Louisiana chef Paul Prudhomme, who coated fish and meat in a bold spice blend and seared it in a screaming-hot cast iron skillet to create a deeply charred crust. The technique quickly spread nationwide and became a defining preparation of Cajun-inspired American cooking.

Bold, spicy, and charred to perfection

Chicken breasts are coated in a bold Cajun spice blend and seared in a hot skillet until deeply charred and flavorful.