Description
This Blackened Chicken Breast recipe features juicy, tender chicken breasts coated in a bold, smoky spice blend and seared to perfection in a hot skillet. The result is a flavorful crust with a mildly spicy kick, ideal for a quick and satisfying dinner. Ready in just 20 minutes, this dish pairs beautifully with rice, pasta, or your favorite vegetables.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (5–6 oz each)
- 2 tablespoons olive oil (plus more for rubbing)
- 1 tablespoon butter
Blackening Seasoning
- 1 tablespoon paprika (smoked or sweet)
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Make the blackening seasoning: In a small bowl, whisk together paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, oregano, and thyme until well combined. Set aside.
- Prep the chicken: Pat the chicken breasts dry with paper towels to help the seasoning adhere and ensure a good crust. If the breasts are especially thick in the middle, gently pound them to an even thickness. Rub each breast lightly with olive oil.
- Season the chicken: Generously sprinkle the blackening seasoning over both sides of each chicken breast, pressing the spices in so they stick well.
- Heat the skillet: Warm a large cast-iron skillet or heavy pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter, heating until the pan is hot but not smoking. This temperature creates the classic blackened crust without burning.
- Cook the chicken: Place the chicken breasts in a single layer in the skillet. Cook undisturbed for 5–6 minutes, letting a dark crust form. Flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest the chicken: Transfer the chicken to a plate and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist and tender.
- Serve: Optionally squeeze a little lemon juice over the chicken and serve with your choice of sides such as rice, pasta, or vegetables.
Notes
- Patting the chicken dry is critical for achieving a good blackened crust.
- Pounding the chicken to an even thickness ensures even cooking throughout.
- Use a cast-iron skillet for best heat retention and crust formation.
- Adjust cayenne pepper to control the spice level.
- Letting the chicken rest prevents juices from running out when sliced.
- Serve with complementary sides like rice, pasta, or sautéed vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
