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Blackened Chicken

This simple Blackened Chicken features a bold spice crust, creating a crisp, dark exterior while keeping the meat juicy inside. It's perfect for weeknight meals or entertaining guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
  • 2 tablespoons olive oil Use a heavy skillet for best results.
  • 2 tablespoons paprika Can use smoked paprika for a deeper flavor.
  • 1 tablespoon cayenne pepper Reduce for milder spice.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Pat chicken dry and pound to even thickness.
  2. Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper in a bowl.
  3. Coat chicken with olive oil, then press the spice mix onto both sides.
Cooking
  1. Heat a heavy skillet over medium-high to high heat until very hot.
  2. Add a small amount of oil and place chicken in the pan.
  3. Sear 3–5 minutes per side, or until the spice crust is dark and the internal temperature reaches 165°F (74°C).
  4. Do not move chicken too much; let a crust form.
Serving
  1. Let chicken rest for 5 minutes before slicing.
  2. Serve whole or sliced over rice, salad, or with vegetables.

Notes

Cool chicken to room temperature within two hours. Store in an airtight container in the fridge for up to 3–4 days. Reheat gently so the crust does not get soggy. For longer storage, freeze cooked chicken for up to 3 months. Pound chicken to even thickness for even cooking, and let the skillet get hot before cooking.