The Cajun spice blend can be made up to a week ahead of time. You can also prepare the chicken breasts up to two days in advance. Keep them tightly covered and refrigerated until ready to cook them.
Ingredients
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4 teaspoons sweet paprika
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4 teaspoons dried thyme
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2 teaspoons onion powder
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2 teaspoons garlic powder
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1 teaspoon fine salt
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3/4 teaspoon cayenne pepper
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3/4 teaspoon ground black pepper
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4 (8-ounce) boneless skinless chicken breasts
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2 to 3 tablespoons canola oil, divided
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Lemon wedges, for serving
Description
Whisk together 4 teaspoons sweet paprika, 4 teaspoons dried thyme, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon fine salt, 3/4 teaspoon cayenne pepper, and 3/4 teaspoon ground black pepper in a small bowl until evenly combined.
Slice each of 4 (8-ounce) boneless skinless chicken breasts horizontally through the center to create 2 thinner breasts (8 total). Working with half of a breast at a time, cover in a layer of plastic wrap and pound each to about 1/2-inch thick. Repeat with remaining breasts.
Pat chicken breasts dry, and evenly coat in the prepared seasoning.
Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high until the oil shimmers. Working in batches, cook the chicken, flipping once, until cooked through and a thermometer inserted in the thickest part registers at least 155 F, about 3 minutes per side.
