Description
A quick and flavorful blackened chicken recipe featuring a homemade spicy seasoning blend, seared for a crispy crust and finished on the stovetop or in the oven for juicy results.
Ingredients
- 4 boneless, skinless chicken breasts (about 8 oz each), pounded to even 0.75-1 inch thickness
- 2 tbsp avocado oil (or olive oil, melted butter, or ghee)
- 1 tbsp paprika (sweet or smoked)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp cayenne pepper (adjust to desired heat)
- 0.25 tsp ground black pepper
Instructions
- Preheat your oven to 450°F (230°C). If you plan to finish in the oven, place an oven-safe cast iron skillet on high heat for about 5 minutes until smoking hot.
- Prepare the chicken: Pat the boneless, skinless chicken breasts completely dry with paper towels. If they are very thick, pound them to an even 0.75-1 inch thickness for uniform cooking.
- In a small bowl, combine all the blackening seasoning ingredients: paprika, garlic powder, dried thyme, onion powder, dried oregano, salt, cayenne pepper, and black pepper. Mix well.
- Brush or spray both sides of the chicken breasts with avocado oil. Generously sprinkle the blackening seasoning mixture over both sides of the chicken, pressing it gently with your fingers to ensure it adheres.
- If using the oven finish method, carefully place the seasoned chicken breasts in the preheated smoking hot cast iron skillet. Sear for 30 seconds to 1 minute on each side to create a blackened crust.
- Transfer the skillet with the chicken to the preheated oven. Bake for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time will depend on the thickness of your chicken.
- Alternatively, for stovetop-only method, heat 1-2 tablespoons of oil in a cast iron or heavy-bottomed skillet over medium-high heat until just smoking. Add chicken and cook for approximately 4-6 minutes per side, until deeply browned (almost black) and cooked through.
- Once cooked, remove the chicken from the skillet and let it rest on a cutting board, loosely covered with foil, for 5-10 minutes before slicing. This helps to keep the chicken juicy.
- Serve the spicy and sizzling blackened chicken as a main course with your favorite sides.
Notes
- Adjust cayenne pepper for desired spiciness level.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) internally.
- Pounding chicken to even thickness ensures uniform cooking.
- Resting the chicken after cooking helps retain juices.