Blackened Chicken
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Blackened Chicken
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Blackened Chicken spiked with kicking Cajun heat and a glorious charred crust is huge on flavor, low on effort, stand-alone scrumptious, or fabulous in sandwiches, salads, wraps, or pasta! It’s the answer to “What should I make for dinner?” when all you have is a couple of chicken breasts, pantry seasonings, and 20 minutes. Serve this recipe with a side of creamed corn, mashed potatoes, and a green bean salad, and your simple, last-minute weeknight dinner just became the favorite meal of the week.
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Ingredients
Chicken
- 2 large chicken breasts
- 2 tablespoon unsalted butter (For Pan Searing Option)
- 2 tablespoon olive oil (For Pan Searing Option)
Blackening Seasoning
- 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp EACH salt, dried oregano, dried thyme
- 1/2 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper
Instructions
- Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, side of a can or rolling pin to an even thickness, about ½-inch.
- Mix all of the Blackening Seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken with the remaining Blackening Seasonings and rub it in a bit.
To Pan Sear
- Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until blackened and cooked to 160 degrees on an instant-read thermometer. Transfer the chicken to a cutting board and wait at least 5 minutes to rise to 165 degrees F before slicing or chopping the chicken.
To Grill
- Preheat the grill to 400 degrees, and clean and grease the grates. Grill the chicken undisturbed for 4-5 minutes per side, or until the chicken is cooked through (an inserted thermometer should reach 160 degrees F). Transfer the chicken to a cutting board and wait at least 5 minutes to rise to 165 degrees F before slicing or chopping the chicken.
Notes
- **See post for tons of ways to serve Blackened Chicken like Blackened Chicken Sandwiches, Salads, Quesadillas and Grain Bowls as well as side serving options.
- HOW TO STORE AND REHEAT
- To store: store cooked chicken in an airtight container in the refrigerator for up to 5 days.
- To freeze: let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Thaw in the refrigerator overnight.
- To reheat in a skillet: reheat in a skillet over medium low heat until warmed through, with a drizzle of oil or butter.
- To reheat in the microwave: reheat in the microwave at 30 second intervals, taking care not to overcook.
- To reheat in the oven: reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.
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