Ingredients
For the Blackened Chicken
- 2 pounds chicken breast, skinless and boneless
- 3 tablespoons olive oil
- ½ tablespoon smoked paprika
- ½ tablespoon sweet paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon parsley, chopped (for garnish)
Instructions
- Prepare the spice mix: In a small bowl, combine smoked paprika, sweet paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, kosher salt, and black pepper. Mix well to create the blackening seasoning.
- Season the chicken: Pat the chicken breasts dry with paper towels. Drizzle olive oil over the chicken to coat evenly. Then, generously rub the blackening seasoning all over each chicken breast, ensuring full coverage.
- Heat the skillet: Place a heavy skillet or cast iron pan over medium-high heat and let it heat up until very hot, about 3-4 minutes. This is essential for forming the blackened crust.
- Cook the chicken: Add the chicken breasts to the hot pan and cook without moving for about 5-7 minutes, allowing a dark crust to form. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Rest and garnish: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Sprinkle with chopped parsley for freshness and serve immediately.
Notes
- Use a cast iron skillet for the best blackened crust.
- Adjust cayenne pepper amount depending on desired heat level.
- Do not overcrowd the pan; cook chicken in batches if needed.
- Letting chicken rest ensures it stays juicy.
- Serve with sides like rice, salad, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
