Description
A flavorful blackened chicken recipe with smoky spices, juicy meat, and a crisp crust. Perfect for salads, wraps, pasta, or a quick dinner.
Ingredients
1/2 tablespoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon salt
2 large boneless skinless chicken breasts, sliced in half lengthwise
3 tablespoons canola oil
Instructions
1. Combine smoked paprika, cayenne pepper, thyme, garlic powder, onion powder, black pepper, oregano, and salt in a bag or small bowl. Mix well.
2. Pat chicken breasts dry with paper towels. Lightly brush or spray both sides with oil.
3. Coat the chicken evenly with the spice mixture, pressing it into the surface.
4. Heat 1 tablespoon of canola oil in a nonstick skillet over medium-high heat until lightly smoking.
5. Add chicken and cook about 5 minutes per side, until blackened crust forms and chicken reaches 165°F internally.
6. Remove from skillet and cover loosely with foil. Let rest for 10 minutes before serving.
Notes
Use a resealable plastic bag to mix spices quickly and avoid extra dishes.
Slice large chicken breasts in half lengthwise to ensure even cooking.
Let chicken come to room temperature for 30 minutes before cooking.
Preheat skillet until the oil just starts to smoke for best sear.
Allow chicken to rest for 10 minutes after cooking to keep juices inside.
Store leftovers in an airtight container for up to 3 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American, Cajun