Cajun Blackened Chicken with Sautéed Bell Peppers

In a small bowl, combine 1 tablespoon paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Cajun seasoning blend.

Pat 1.5 pounds of chicken breasts dry with paper towels. If the chicken breasts are very thick, pound them to an even thickness of about 1/2 inch.

Generously coat both sides of the chicken breasts with the Cajun seasoning, pressing it in to adhere well. Let the seasoned chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

While the chicken is resting, slice 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, and 1 medium onion into thin strips.

Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add 2 tablespoons of olive oil to the skillet.

Carefully place the seasoned chicken breasts in the hot skillet. Cook for 4-5 minutes on each side until blackened and cooked through (internal temperature of 165°F). The outside will be dark and crusty while the inside remains juicy.

Transfer the cooked chicken to a plate and tent with foil to keep warm.

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the sliced bell peppers and onions.

Sauté the vegetables for 6-8 minutes, stirring occasionally, until they are tender but still slightly crisp.

Pour 1/4 cup of chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

Add 1 tablespoon of fresh lemon juice to the peppers and stir to combine.

Slice the chicken breasts against the grain into 1/2-inch thick slices.

Serve the sliced blackened chicken over the sautéed bell peppers and onions. Garnish with 2 tablespoons of chopped fresh parsley.