Filet the chicken or pound out flat so that it will cook more evenly.

Place the chicken on a plate. Rub 1 Tbsp of the vegetable oil onto both side of the chicken breasts.

Spoon the homemade blackened seasoning over the chicken and spread around onto the chicken (on both sides). I use ½ tablespoon per piece of chicken (adjust based on your preference). The more you use, the spicier it will be and the less you use the milder it will be.

Heat up a cast iron skillet so it is hot and spread the remaining vegetable oil onto the bottom of the pan.

Place the chicken on the hot cast iron pan and let it cook for 5-6 minutes. Time it and don’t move the chicken, so it can get that beautiful blackened crust on it.

Flip and cook another 5-6 minutes until the chicken reaches an internal temperature of at least 165 degrees F.

Remove and allow it to cool for a few minutes. Serve immediately and enjoy!