Easy Blackened Chicken (30 Minutes)
This blackened chicken is tender, with a perfect balance of smoky charred flavor and juicy tenderness with an added kick of spices.
Ingredients
For the blackened chicken
- 2 pounds Chicken breast skinless, boneless
- 3 tablespoon Olive oil
- ½ tablespoon Smoked paprika
- ½ tablespoon Sweet paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon Parsley chopped, for garnish
Instructions
- Make the blackened chicken seasoning. In a small mixing bowl, add the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and oregano, and mix it until well combined.
- Start by patting dry chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole.
- Brush them with oil and season them generously on both sides with the blackened chicken seasoning.
- In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
- The chicken is ready when the internal temperature reaches 165f (74c). Use a meat thermometer to know for sure but it's not a must. You can also cut the chicken to check its doneness.
- Remove the chicken from the pan to allow it to chill for 5 minutes before slicing them.
- Use a sharp knife to slice the chicken, and serve it with your favorite side dish and a squeeze of fresh lemon.
Notes
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Start with quality chicken: Use fresh, high-quality chicken breasts for the best results in your blackened chicken dish.
- Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
- Season generously. Coat the chicken with a a generous amount of the blackened seasoning for a lot of delicious flavor.
- Preheat your skillet. Make sure your skillet is hot before adding the seasoned chicken to ensure a nice sear and crust on the outside.
- Use butter or oil. Brush the skillet with butter or oil to prevent sticking and help create that perfect blackened crust.
- Use your favorite part of chicken. Like chicken thighs, chicken tenders, and chicken cutlets. Ensure that you clean the chicken and that there are no bones for easy eating.
- Start to cook on high heat. Blackened chicken is all about that charred exterior, so cook it over high heat for a short period to lock in juices while creating a crispy coating.
- Don't overcrowd the pan! Cook the chicken in batches if necessary to avoid overcrowding, which can lead to steaming instead of searing.
- Resist the urge to constantly flip the chicken. let it cook undisturbed until you achieve that beautiful blackened crust on one side before flipping.
- Rest before slicing. Allow the cooked chicken to rest for a few minutes before slicing into it - this helps retain its juices and ensures tenderness.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevent your chicken from drying out. The chicken is ready when it reaches 165f (74c).
Nutrition
Calories: 246kcalCarbohydrates: 10gProtein: 40gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 116mgSodium: 3014mgPotassium: 922mgFiber: 2gSugar: 2gVitamin A: 1137IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!