When it comes to bold, unforgettable flavor, Bold Blackened Chicken delivers every time. With just a handful of pantry spices and a sizzling-hot skillet, you can turn basic chicken breasts into a weeknight dinner that tastes like it came straight from a New Orleans bistro. The outside is perfectly seared and smoky, while the inside stays juicy and tender. Even better, it comes together in just 20 minutes—making it a favorite for busy nights or last-minute cravings.
What makes this blackened chicken so irresistible? It’s all in the seasoning. A custom blend of smoked paprika, cayenne, garlic, and herbs brings deep, complex flavor and a spicy kick that’s well-balanced—not overpowering. Plus, a final drizzle of melted butter adds the perfect rich finish.
Interestingly, blackening as a technique was popularized by famed chef Paul Prudhomme in the 1980s and quickly became a hallmark of Cajun cuisine. Today, it’s still loved for the bold flavor it brings to even the simplest ingredients.
Recipe Yield: 2 servings
INGREDIENTS
2 boneless, skinless chicken breasts (about 6–7 oz each)
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter (for finishing)
INSTRUCTIONS
1. Flatten and Prep:
Place chicken breasts between two sheets of parchment and pound to even ½-inch thickness. Pat dry thoroughly with paper towels.
2. Mix the Seasoning:
In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
3. Coat the Chicken:
Rub the seasoning blend evenly over both sides of the chicken breasts until fully coated.
4. Sear and Blacken:
Heat olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat until shimmering. Add chicken and sear undisturbed for 4–5 minutes per side, or until a dark crust forms and internal temperature reaches 165°F.
5. Finish with Butter:
Turn off the heat, add butter to the pan, and spoon it over the chicken for a rich, golden finish. Rest chicken 5 minutes before slicing and serving.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use a Cast Iron Skillet: For the best sear and flavor, cook your chicken in a well-seasoned cast iron pan—it holds heat evenly and helps form that iconic blackened crust.
- Don’t Overcrowd the Pan: Sear in batches if needed. Overcrowding drops the pan’s heat and prevents proper blackening.
- Let It Rest: Always rest the chicken for at least 5 minutes after cooking. This keeps the juices inside and the meat perfectly tender.
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