Mix all spices together really well and spread them out on a flat plate.
Pat the chicken breasts dry with paper towel. Brush the chicken breasts with canola oil on both sides.
Completely cover the chicken breasts with the blackening spice on both sides.
Heat a non-stick skillet or cast-iron pan to medium-high heat and add 2 tablespoons canola oil. Once the oil is hot, swirl to coat the pan and add the chicken breasts. Cook for around 5 minutes per side or until blackened and fully cooked (the internal temperature should read 165°F on a meat thermometer).
Transfer to a cutting board and let rest for 5 minutes before slicing.
Serve with lime or lemon wedges and freshly chopped parsley.
Notes
Chicken breasts that are very thick can be sliced in half lengthwise to cook faster.
Fridge Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
To Reheat: Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold.
Blackened chicken is great for leftovers. You can add it to sandwiches, wraps, salads, etc.
If you are frying a second batch of chicken breasts, you will probably have to reheat more oil up in the pan.
Here are some non-stick frying pan clean up tips: Let the pan cool down. Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits. Use a paper towel to wipe up any oil left in the pan and discard the paper towel. Wash the pan in warm soapy water.