Juicy Spicy Blackened Chicken (Print Version)
Tender chicken breasts with a spicy, smoky blackened crust
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Blackening Spice Mix
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper (adjust to taste)
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon kosher salt
→ For Cooking
10 - 2 tablespoons olive oil or melted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional, for garnish)
# How to Prepare:
01 - Preheat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes.
02 - Pat chicken breasts dry with paper towels to ensure proper seasoning adherence.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Brush both sides of the chicken breasts with olive oil or melted butter, then generously coat each breast on all sides with the spice mixture, pressing gently so the spices adhere.
05 - Place chicken breasts in the hot skillet. Cook undisturbed for 4 to 5 minutes until a dark, almost black crust forms.
06 - Flip the chicken and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
07 - Remove from heat and let rest for 2 to 3 minutes to allow juices to redistribute.
08 - Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.
# Expert Advice:
01 -
- The contrast between the crispy, smoky exterior and juicy, tender meat creates an irresistible texture combination
- You get restaurant quality Cajun flavor in just 25 minutes using spices you probably already have
02 -
- That dark crust is supposed to look almost burned but do not actually burn the chicken or it will taste bitter
- Open your windows or turn on your fan before starting because the spices create a lot of smoke when they hit the high heat
03 -
- Use a cast iron skillet for the best sear, but any heavy bottomed pan will work if you do not have one
- Let the chicken come to room temperature for 15 minutes before cooking for more even results