Blackened Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Blackened Chicken
Description
The Blackened Chicken recipe combines a specific blend of spices including paprika, garlic and onion powders, cayenne, thyme, and oregano to give the chicken breasts a bold, smoky flavor and a characteristic dark crust. The chicken is sliced lengthwise and rubbed evenly with the spice mixture before being seared in hot olive oil until cooked through, resulting in a juicy interior and a richly spiced exterior. The cast iron or heavy-bottom pan helps achieve the proper sear without burning.
The seasoning's moderate cayenne heat can be adjusted to suit personal taste, providing a balance between warmth and flavor complexity. The quick pan-searing method cooks the chicken in approximately 8-10 minutes total, making it a practical choice for a flavorful protein addition to a meal.
Blackened Chicken is versatile and can be served sliced over salads, rice, or with steamed vegetables, taking advantage of its pronounced spiced crust and tender center.
The recipe suggests letting the cooked chicken rest before slicing, which helps retain moisture and improves texture.
Ingredients
- 2 large chicken breast about 1 pound
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 /2 teaspoon cayenne pepper (more or less to taste - see note)
- 1/2 /2 teaspoon thyme dried
- 1/2 /2 teaspoon oregano dried
- 1/2 /2 teaspoon salt
- 1/4 /4 teaspoon black pepper ground
- 2 tablespoons olive oil
Instructions
- Slice each chicken breast lengthwise. Take the four chicken breasts and pat them dry.
- Mix all the spices together and rub the chicken breasts with the mixture.
- Add the olive oil to a cast iron pan or heavy bottomed pan and heat to medium high heat. Once pan is very hot, add the chicken and cook 4-5 minutes per side or until center of chicken is 165℉. Let chicken rest for a few minutes before slicing.
Notes
- Adjust the amount of cayenne pepper to control the spice level, starting with 1/2 teaspoon for mild heat.
- Pat chicken dry before seasoning to help the spice rub stick and create a better crust.
- Use a well-heated cast iron or heavy-bottomed pan for the best sear and blackened effect.
- Allow chicken to rest briefly after cooking to keep it juicy before slicing.
User Reviews
Overall Rating
5
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