Description
Delicious and flavorful Blackened Chicken Sandwiches featuring juicy chicken breasts coated in a smoky Cajun spice blend, seared to perfection in a cast iron skillet, topped with melted sharp cheddar cheese and fresh vegetables, all served on soft brioche buns with a creamy tangy taco dressing.
Ingredients
Blackening Cajun Spice Blend
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 1 ½ teaspoons Oregano
- 1 ½ teaspoons Onion Powder
- ½ teaspoon Thyme
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Pinch Cayenne Pepper
Chicken and Sandwich Components
- 4 large Chicken Breasts
- ¼ cup Vegetable Oil
- 4 Brioche or Hamburger Buns
- 4 slices Sharp Cheddar Cheese
- 1 cup Iceberg Lettuce, shredded
- 1 large Tomato, sliced
- 1 small Red Onion, sliced
Taco Dressing
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- ¼ cup Salsa (of choice)
- ½ Tablespoon Lime Juice
- ½ Package (or 1 ½ Tablespoons) Ranch Powder (optional)
Instructions
- Prepare Blackening Cajun Spice Blend: In a small bowl, combine smoked paprika, garlic powder, oregano, onion powder, thyme, kosher salt, black pepper, and cayenne pepper. Mix thoroughly until evenly blended.
- Marinate Chicken Breasts: Place chicken breasts in a medium bowl. Add vegetable oil and the prepared blackening spice blend. Using tongs, turn the chicken breasts several times to coat them evenly with the spice oil mixture. Cover and refrigerate for at least 30 minutes, up to 6 hours to enhance flavor.
- Sear Chicken Breasts: Heat a large cast iron skillet over high heat. Add the marinated chicken breasts along with any remaining spice/oil mixture to the skillet. Sear the chicken for a few minutes on each side until a golden brown crust forms.
- Cook Chicken Thoroughly: Reduce heat to medium, loosely cover the chicken breasts with aluminum foil, and continue cooking for 15-20 minutes. Flip the chicken regularly and cook until the internal temperature reaches 165℉ (75℃) ensuring they are fully cooked but juicy.
- Melt Cheese: Lower the heat to low, place a slice of sharp cheddar cheese on each chicken breast, loosely cover the skillet again with foil, and allow the cheese to melt for 1-2 minutes.
- Rest Chicken: Remove chicken breasts from the skillet and let them rest for 5-10 minutes to retain juices.
- Make Taco Dressing: In a small bowl, mix sour cream, mayonnaise, salsa, lime juice, and ranch powder (if using) until well combined. Refrigerate until ready to serve.
- Assemble Sandwiches: Spread approximately 3 tablespoons of taco dressing on both the top and bottom halves of each bun. Place one blackened chicken breast on the bun bottom, then layer shredded lettuce, tomato slices, and red onion slices. Cover with the top bun and serve immediately.
Notes
- Marinating the chicken longer (up to 6 hours) enhances the flavor depth.
- Using a cast iron skillet is recommended for best sear and blackening effect.
- The cheese melts better when covered loosely with foil on low heat.
- Adjust cayenne pepper quantity for preferred spice level.
- Ranch powder in the dressing is optional but adds a nice tangy flavor.
- Ensure chicken is cooked to the recommended internal temperature of 165℉ for food safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
