Go Back
–+ servings
Blackened chicken sandwich tied together with twine.
Print Recipe
5 from 1 vote

Cajun Blackened Chicken Sandwich

Enjoy the flavors of Cajun cuisine in the comforts of your home with this blackened chicken sandwich. Juicy, seasoned chicken breast gets cooked until beautifully blackened and then tucked into a chewy ciabatta bun. It's a simple dish that's big on flavor!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Cajun
Servings: 4
Calories: 437kcal
Author: Joss Dyckson

Equipment

Ingredients

  • 4 tablespoons paprika powder
  • 2 teaspoons onion powder
  • 2 teaspoons curry powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup butter melted
  • 2 chicken breasts sliced horizontally into 2 fillets each
  • 2 tablespoons canola oil for frying
  • 4 ciabatta rolls
  • spicy mayo or any sauce you like
  • iceberg lettuce or green leaf lettuce
  • red onion slices
US Customary - Metric

Instructions

  • Mix all spices in a bowl. Spread them out on a plate.
    4 tablespoons paprika powder, 2 teaspoons onion powder, 2 teaspoons curry powder, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon pepper
    Blackening spices in separate small dishes.
  • Heat a non-stick skillet to medium-high. Place the melted butter in a bowl. Dip each chicken fillet in the butter.
    ¼ cup butter, 2 chicken breasts
    Raw chicken breast in a plate of melted butter.
  • Coat the chicken breasts with the spices by pressing them into the spice mixture on both sides.
    Raw chicken breasts on a plate, covered in blackening spices.
  • Heat 2 tablespoons of canola oil in the pan. Carefully place the chicken fillets in the skillet and fry until fully cooked and blackened on both sides (about 3 to 5 minutes per side). The internal temperature should reach 165°F.
    Blackened chicken breasts in pan.
  • Slice the chicken into strips on a cutting board.
    Blackened chicken breast sliced on cutting board.
  • Add the strips to the ciabatta buns along with the mayo, lettuce and red onion.
    Blackened chicken breast slices and red onion on ciabatta bread.
  • Serve!
    Blackened chicken sandwiches with spicy mayo on the side.

Video

Notes

  • Fridge storage: Leftover cooked chicken can be refrigerated for up to 3 to 4 days.
  • Keep the buns fresh: You can freeze the buns to keep them fresher. Just thaw them at room temperature a couple of hours before preparing the sandwiches.
  • Heat the buns: If you want to take it up a notch, heat the ciabatta rolls in a 400°F/200°C oven for 2 to 4 minutes. Let them cool until you can handle them and then slice them in half and build the sandwich.
  • Slicing raw chicken breasts: When it comes to handling meat, especially trimming or cutting them, you need to be extra careful. The first thing to do is to sharpen the blade. The sharper the blade, the easier and smoother the cut. You can also find pre-sliced chicken breast fillets at the supermarket if you'd like to skip this step!
  • Cool before assembly for packed lunches: If you're packing this sandwich for lunch or letting it sit for a while, cool the chicken slices before assembling. It'll help keep that dreaded sogginess at bay.

Nutrition

Calories: 437kcal | Carbohydrates: 42g | Protein: 20g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 815mg | Potassium: 674mg | Fiber: 9g | Sugar: 2g | Vitamin A: 7811IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 8mg
QR Code linking back to recipe