Blackened Cajun Chicken with Skillet Corn

Deeply seared Cajun-spiced chicken meets juicy skillet corn brightened with scallions, lemon, and parsley for a fast four-serving supper.

35 min

4 servings

Ingredients

4 boneless, skinless chicken breasts, about 6 oz each

2 tsp smoked paprika

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp dried thyme

1 tsp freshly ground black pepper

1 tsp kosher salt

2 tbsp neutral high-heat oil, divided

4 ears fresh corn, kernels cut from cobs

3 scallions, thinly sliced

1 tbsp unsalted butter

1 medium lemon

2 tbsp chopped fresh flat-leaf parsley

Large cast-iron skillet · Instant-read thermometer · Small mixing bowl · Tongs

Manage the heat

Very hot cast iron creates the crust quickly, while medium heat after turning cooks the center without burning the spices.

Balance the spice

Serve each portion with plenty of lemony corn; its sweetness and acidity temper the cayenne.

01. Mix the paprika, cayenne, garlic, thyme, pepper, and salt while keeping the amounts evenly distributed.

02. Dry chicken well and press the spice blend onto all sides; turn on ventilation before heating the cast iron.

03. Heat the skillet until very hot and a water drop skitters away quickly.

04. Sear chicken in 1 tbsp oil without moving it for 5 minutes so the crust can form; keep the range hood on.

05. Turn, reduce heat to medium, and cook until the thickest center reaches 165 F; check each breast with a thermometer.

06. Rest chicken on a clean plate for 5 minutes while the skillet cools to medium.

07. Add remaining oil and corn; stir now and then for 4 minutes until scattered kernels are golden.

08. Add scallions and butter, scrape up browned spice bits, then finish off heat with lemon juice and parsley.

09. Slice chicken across the grain and serve with the warm corn relish and clean resting juices.