Blackened Chicken Breasts
Published May 29, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon kosher salt, such as Diamond Crystal (or 1¾ teaspoons coarse kosher salt)
- 1tablespoon smoked paprika
- ½tablespoon dried thyme
- ½tablespoon dried oregano
- ½tablespoon garlic powder
- ½tablespoon onion powder
- 1teaspoon mustard powder
- 1teaspoon ground cayenne
- 2boneless, skinless chicken breasts, about 1½ to 2 pounds (see Tip)
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
318 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 45 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the blackening seasoning: In a small bowl, combine the salt, smoked paprika, thyme, oregano, garlic powder, onion powder, mustard powder and cayenne.
- Step 2
Carefully slice the chicken breasts horizontally in half, then pat dry with a paper towel. Thoroughly coat all sides with the blackening seasoning and set aside.
- Step 3
Drizzle oil into a large skillet or cast iron pan over medium-high. When the oil begins to shimmer, carefully place the chicken in the pan and cook undisturbed for 5 minutes. Watch out for any oil splattering and popping out of the pan. Cook until the seasoning literally darkens. After 5 minutes, flip the chicken and cook for another 3 minutes.
- Step 4
Turn off the heat and leave the pan tented with aluminum foil for 5 minutes (this will help the chicken continue cooking from the residual heat without drying out). Remove the foil, then let the chicken rest for at least 2 minutes.
- Step 5
When ready to serve, slice the chicken on a bias into ½-inch pieces. Serve immediately.
- About 30 minutes before prepping, remove the chicken from the refrigerator to allow it to come to room temperature.
Private Notes
Comments
Made this tonight & halved & sliced a boneless breast lengthwise. Poured just enough canola oil into a small Corning French white quiche dish & baked for 15 minutes at 350°. I served it with this sauce: Cajun Mayo Dipping Sauce: I halved all amounts of sauce. 1/4 cup mayonnaise 2 teaspoons lemon juice 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon onion powder 1/8 teaspoon dried thyme 1/8 teaspoon paprika 1/8 teaspoon salt pinch of dried oregano
We made this tonight, as written, except that we plopped it straight on our gas grill, no pans or griddles. It blackened perfectly and was sill moist. Our chicken breasts were relatively thin so we didn’t need to slice or pound them out. I will say - I love salt- but this was incredible salty and we did use kosher salt. I would definitely make this again but would cut the salt in half.
I put together the blackening seasoning for future use. It makes 1/4 Cup of spices & I dated the jar.
tasty but too salty..learned that I should read the comments before cooking a new recipe!!
This was inedible due to the salt content and the random mustard powder. Disgusting. How does it have 5 stars?
This was delicious and *finally* allowed me to achieve the flavor profile that I've enjoyed so many times in blackened dishes at restaurants. I made it exactly as directed and was thrilled that the chicken came out hot, moist, and SO flavorful. Making it in a cast iron skillet allowed the chicken to stay super hot even after it rested off heat for two minutes, which added to the appeal. The only adjustment I'd make in the future is to take the amount of salt down just a bit.