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–+ servings
Main focus on one cooked, crisp, juicy blackened chicken breast, with a few other cooked pieces slightly visible, accompanied by a small lemon wedge and fresh parsley beside it.

BLACKENED CHICKEN

Anna | The Tasty Chapter
This blackened chicken recipe is full of bold, smoky flavor from a homemade spice blend and is super easy to make. The chicken is juicy and flavorful, and it works well with sides, in salads, or in tacos and sandwiches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Dinner/Entree, Lunch, Main Course
Cuisine American, Cajun
Servings 4
Calories 141 kcal

Equipment

  • Cast Iron Pan
  • Leave-in Meat Thermometer
  • Kitchen tongs
  • Parchment paper

Ingredients
  

Blackened Chicken Seasoning

  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper more or less to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin

For the Chicken

  • 4 boneless, skinless chicken breasts (about 1.50 lbs)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • fresh lemon wedges for serving (optional)
  • fresh parsley for serving (optional)

Instructions
 

  • For Spice Blend: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, oregano, cumin, and cayenne pepper. Stir well until all the spices are evenly mixed. Set aside to season chicken.
  • Prepare the Chicken:  Place the chicken between two sheets of parchment paper and, using a flat side of a meat mallet, gently pound it to an even thickness of about ½ inch. (Don't flatten; just make all pieces fairly even in width). 
    Pat the chicken dry with a clean paper towel to remove any excess moisture. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, then use your hands to press the mixture onto the chicken to ensure a thorough coating. You should use all the seasoning mix. 
  • Fry the Chicken: Heat a large cast iron skillet or nonstick pan over medium-high heat. Once hot, add in the olive oil and 1 tablespoon of butter and let the butter melt. 
    Once the butter has melted, add the seasoned chicken breasts to the pan and sear, undisturbed, for 4-5 minutes, or until golden brown. 
    Gently flip the chicken over and add the remaining tablespoon of butter to the pan. Continue to cook, undisturbed, for an additional 4-5 minutes, or until the outside is dark and slightly charred and the chicken reaches an internal temperature of 165℉. 
  • Rest and Serve: Remove the chicken from the skillet, place it on a plate, and let it rest for 3-5 minutes before serving. Squeeze fresh lemon juice over the top if desired, garnish with parsley, and enjoy! 

Notes

STORE: Store leftover blackened chicken in an airtight container in the refrigerator for 3 days. 
REHEAT CHICKEN: For the best results, reheat the chicken in a hot skillet. Slice it into bite-sized pieces, heat a skillet over medium heat, and add the chicken. Cook for 1–2 minutes, stirring occasionally, until warmed through. You can also reheat it in the microwave for about 1 minute, being careful not to overcook it.
FULLY COOKED: Chicken is fully cooked when it reaches an internal temperature of 165 degrees F—use an internal meat thermometer to keep track. 
 
Nutritional information is automatically calculated, so should only be considered as an estimate. 

Nutrition

Calories: 141kcalCarbohydrates: 1gProtein: 24gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 73mgSodium: 132mgPotassium: 441mgFiber: 0.4gSugar: 0.1gVitamin A: 264IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Blackened Chicken, Chicken
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