Blackened Chicken
Blackened Chicken is boldly seasoned, pan-seared to create a flavorful crust, and tender on the inside. Made with a blend of paprika, garlic, herbs, and cayenne, this quick, protein-packed dish is perfect for salads, wraps, pasta, or served on its own. Smoky, spicy, and satisfying!
Ingredients
- 2 large boneless skinless chicken breasts (halved into 4 cutlets)
- 1 tablespoon olive oil plus more for pan
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper adjust to heat preference
Instructions
- Prepare the seasoning: In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne.
- Season the chicken: Rub chicken breasts with olive oil, then coat both sides evenly with the blackened seasoning blend.
- Sear the chicken: Heat a cast iron or heavy skillet over medium-high heat. Add a drizzle of oil. Once hot, add chicken and sear for 5–6 minutes per side until a dark crust forms and internal temperature reaches 165°F (74°C).
- Rest and serve: Transfer chicken to a plate and let rest for 5 minutes before slicing. Serve over rice, salad, pasta, or in tacos or wraps
Notes
- For extra juicy chicken, brine in saltwater for 30 minutes before seasoning (optional).
- Can be grilled or air-fried instead of pan-seared.
- Pairs well with creamy sides like coleslaw, ranch dressing, or avocado crema.
- Store leftovers in an airtight container in the fridge for up to 3 days.