Blackened Chicken
Experience the bold flavors and juicy perfection of blackened chicken! This simple recipe comes together in minutes for a flavor-packed dinner idea. It’s great as is or served on sandwiches, salads, tacos, and more!
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 4
Ingredients 11
- 2 boneless skinless chicken breasts ( 1 to 1 1/2 pound, organic if possible), butterflied or cutlets
- 1 to 1 1/2 teaspoons kosher salt
- ½ teaspoon smoked paprika or sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seed
- ⅛ teaspoon cayenne
- 2 tablespoons olive oil
Method 4
- 01
Pat the chicken dry with a paper towel. If it is not already butterflied or in cutlets, slice it in half horizontally to make 4 pieces.
- 02
Season the chicken with salt, using 1 teaspoon for 1 pound chicken and up to 1 ½ teaspoons for 1 ½ pounds.
- 03
In a small bowl, mix together the smoked paprika, oregano, garlic powder, onion powder, cumin, black pepper, celery seed, and cayenne. Sprinkle the chicken on both sides with the seasoning mix.
- 04
Add the olive oil to a large stainless steel or cast iron skillet* and heat over medium heat. Add the chicken and cook until browned and the seasoning is starting to blacken, about 4 to 5 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes before serving. (See the section above on how to clean your pan after blackening.)
Provenance
- recipe-clones/acouplecooks-data
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