Blackened Chicken Recipe

Blackened Chicken with rice and salad on the side

Blackened Chicken uses high heat to make a crust of seasoning around a moist, delicious chicken. It’s super simple, but it’s sure to impress! 5-minute prep!

Course Main Course

Cuisine American

Keyword Blackened Chicken, chicken breast recipes

Prep Time 4

Cook Time 10

Total Time 14

Servings people

Calories 196kcal

Author Kathleen

Ingredients

4 boneless skinless chicken breast
2 tablespoons vegetable oil

Spice Mix

1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme

Instructions

In a large bowl combine all the spice mix ingredients.
Dry the chicken breasts (4) with paper towels. Toss the chicken breasts in the spice mixture and coat evenly.
Heat 2 tablespoons vegetable oil in a cast-iron skillet. When the oil shimmers, add the chicken pieces in a single layer. Cook chicken until brown for about 5 minutes. Turn chicken over, and brown on the second side, lowering heat if needed so the spice mixture doesn't burn, and continue cooking for about 5 minutes or until the chicken is cooked through. Remove the chicken to a platter and allow it to rest for 5 minutes. Serve.

Notes

The skillet - Cast iron is definitely the best choice for blackening chicken. A well-seasoned skillet adds flavor and evenly distributes heat throughout the pan, making it easier to do everything evenly.
The heat - I usually set my stove to medium-high heat, but everyone's stove is different! Regardless, the skillet and the oil must be hot before you put the chicken in. The blackening happens when the seasoning mix meets the heat and forms a crispy crust.
- A couple of ways to test for heat- the oil should become thin and spread out over the bottom of the skillet. It should look almost shimmery or shiny. You can also put a popcorn kernel in the oil. Once it pops, you're ready to add the chicken.
- I don't recommend flicking water in the pan (though I've seen my grandma do it a million times!). Water can make the oil pop and spatter, which can burn someone!
The chicken -The longer the chicken stays in the pan with the high heat, the more likely you are to go from blackened to burnt. You'll need the chicken to reach 165 internally, so the thinner it is the quicker it comes to temperature.
I find a butterfly cut makes cooking thick breasts easier without the risk of burning. You can also flatten the meat between two pieces of wax paper with a rolling pin or mallet to the desired thickness.

Nutrition