Blackened Chicken Recipe
Quick and easy Blackened Chicken Recipe marinated and cooked in a delicious and flavorful homemade mix of seasonings and spices, seared, and baked to juicy perfection. A perfect addition to all your favorite side dishes!
Servings: 4 chicken breasts
Ingredients
- 2 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon cayenne optional
- ½ teaspoon cumin optional
- 1 teaspoon dried thyme
- ¼ teaspoon white pepper or black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoon butter melted
- 1 tablespoon oil
- 4 large chicken breasts
Instructions
- Preheat your oven to 425℉ and line a large baking sheet with parchment paper. Tip: If you're searing your chicken in an oven-safe cast-iron skillet, there's no need to transfer the chicken to a baking sheet. Transfer the skillet to the oven and finish cooking the chicken in the skillet
- Combine all the spices in a small bowl and whisk well to combine. If you're sensitive to spicy foods, omit the cayenne.
- Pat the chicken breasts dry with a paper towels and transfer to a large mixing bowl. Allow them to rest at room temperature for 20-30 minutes, or until they reach room temperature (this prevent the butter from immediately solidifying over the cold chicken).
- Drizzle the chicken with the melted butter and gently toss to coat. Sprinkle with the prepared blackened seasoned blend over the chicken. Use your hands if necessary to press the seasoning onto the chicken.
- When ready to cook, add the oil to a large cast-iron skillet over high heat. When the oil and pan are nice and hot, add the chicken breasts and cook for approximately 1-2 minutes on each side, or until "blackened" (but not burnt).
- Remove the skillet from heat and immediately transfer the chicken breasts to your prepared baking sheet OR leave them in your oven-safe skillet. Transfer to the oven, and cook for approximately 10-14 minutes, or until the internal temperature registers 160℉ as measured by a digital meat thermometer.
- Remove the chicken from the oven, tent with foil, and allow the chicken to rest for 5 minutes before slicing. Enjoy!
Notes
- If you notice a lot of spices leftover in the bottom of your skillet after you've seared the chicken, use a rubber spatula to scrape it out and scoop it on top of your chicken breasts before baking.
- This recipe is gluten-free and keto approved.
- To make this recipe dairy-free, omit the butter and use olive oil in its place.
- For the homemade blackened seasoning: Store the seasoning blend in an airtight jar or spice container in a cool, dark place. Keeps fresh for up to 6 months.
- Refrigerating leftover blackened chicken breasts: Cool completely then store cooked blackened chicken breasts in an airtight container in the fridge for up to 4 days.
- Freezing cooked blackened chicken breasts: Cool completely then wrap each chicken breast tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 300°F oven until heated through.
Nutrition
Calories: 256kcal | Carbohydrates: 2g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 450mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
