Blackened Chicken Breasts
Blackening is a technique that should live in the repertoire of every home cook. With a heavy- bottomed skillet and a Cajun-style spice blend, you can take proteins like shrimp, fish, scallops and the chicken breasts in this recipe and flip them into something flavorful, delicious and juicy. Most grocery store chicken breasts are large, so slicing the chicken in half horizontally ensures they cook quickly and more evenly. Blackened chicken can stand alone as a main or it can sit atop a large, leafy salad with Caesar dressing or a creamy, Cajun pasta. When cooking this recipe, be aware of the inevitable smokiness that comes with searing at such high heat. Consider opening a window and turning the overhead fan on before getting started — nothing upends the cooking process quite like smoke alarms. Store any leftover chicken in the fridge for up to three days and upgrade your breakfast or lunch (think western-style omelets, breakfast burritos and chicken salad).
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon kosher salt, such as Diamond Crystal (or 1 3/4 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 1 1/2 to 2 pounds (see Tip)
- 2tablespoons vegetable oil
Instructions
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 1/2-inch pieces. Serve immediately.