Easy Blackened Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Easy Blackened Chicken Recipe
Description
The Easy Blackened Chicken Recipe combines a homemade spice mix of paprika, thyme, garlic powder, onion powder, kosher salt, and cayenne pepper for an assertive seasoning. The method starts by coating the chicken breasts with this mixture after applying oil, then searing them briefly on both sides in a smoking-hot cast iron skillet to darken the surface. The finish in a 450°F oven helps the meat cook through evenly, preserving moisture inside while creating a crisp blackened crust outside. Resting the chicken for 5 minutes after cooking helps redistribute the juices. The balance of spices provides a nuanced heat while the pan-searing adds a slight char taste that accentuates the chicken's flavor.
Ideal for a main course, the chicken can be sliced and served hot or cold, making it suitable for dinners or as a protein addition to salads or sandwiches. The recipe notes highlight adjusting cooking time based on breast size and using a thermometer to ensure doneness, which improves the cooking precision.
Use kosher salt carefully, halving the amount if using Morton salt instead of Diamond Crystal. Substituting thighs adds juiciness but requires adjusted cook time. Leftovers store well refrigerated for several days and can be gently reheated.
Ingredients
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- 2 tablespoons paprika
- 1 tablespoon thyme dried
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 chicken breast 8 ounces each; 32 ounces total raw weight, boneless skinless
- 2 tablespoons avocado oil or avocado oil spray
Instructions
- Preheat the oven to 450°F. In a small bowl, mix the kosher salt, paprika, thyme, onion powder, garlic powder, and cayenne pepper.
- Brush (or spray) the chicken breasts with oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat a well-seasoned, large cast-iron skillet over high heat until smoking hot, about 5 minutes.
- Add the chicken breasts. Cook for 30 seconds on each side to blacken.
- Place the skillet in the oven to finish cooking for 10-12 minutes. The chicken is done when no longer pink in the center, juices run clear when pierced with a fork, and its internal temperature reaches 165℉.
- Remove the chicken to a platter, loosely cover it with foil to keep it warm, and allow it to rest for 5 minutes before slicing and serving.
Notes
- Adjust oven time for chicken breasts larger than 8 ounces; up to 15 minutes or more may be needed.
- Cover the pan loosely with foil after cooking to prevent burning if cooking longer.
- Use an instant-read thermometer to ensure chicken reaches 165°F internally.
- Halve the salt quantity if substituting Morton kosher salt for Diamond Crystal.
- Chicken thighs can be used instead for juicier meat, with a shorter oven time of 8-10 minutes.
- Store leftovers refrigerated for 3-4 days; reheat gently at half power to avoid drying out.
- Leftover chicken is suitable served cold, sliced thinly for salads or sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 338kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 427mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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