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Blackened Chicken Breast

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Submitted by shawna1976

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

YIELD

1 serving

PREP

20 min

COOK

20 min

READY

40 min

Blackening is all about that cast iron skillet. You heat it for a full 15 minutes until it’s ripping hot, then lay the seasoned chicken breast right on the dry surface. The spices char on contact, forming a dark, smoky, spicy crust in just one minute per side.

The spice blend here hits from multiple angles: paprika for color and warmth, cumin for earthiness, thyme for herbal depth, and red pepper flakes plus white pepper for a slow-building heat that sneaks up on you.

After the sear, five minutes in the oven finishes the chicken through without drying it out. The result is a breast with a crackling, blackened exterior and a juicy, fully cooked center.

Chef Tips

  • That 15-minute preheat on the skillet is not optional. If the pan isn’t hot enough, you get steamed chicken with spices on it instead of a proper blackened crust.
  • Open a window or turn on your exhaust fan. Blackening creates serious smoke, and a screaming-hot skillet in a closed kitchen will set off every smoke alarm you own.
  • Use a meat thermometer and pull the chicken from the oven at 165°F (74°C). Boneless breasts go from juicy to sawdust fast.

Variations

  • Add garlic powder and oregano to the spice mix for an even more complex Cajun profile.
  • Slice the blackened breast over a Caesar salad or stuff it into a po’boy with remoulade.
  • Use the same spice blend on catfish fillets or shrimp for blackened seafood.

Ingredients

½ 2.5
TEASPOON ML PAPRIKA
0.6
TEASPOON ML SALT
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
ground
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML THYME
ground *
0.6
TEASPOON ML WHITE PEPPER
ground
0.6
TEASPOON ML ONION POWDER
1 1
EACH EACH CHICKEN BREAST
boneless and skinless

Directions

Preheat the oven to 350℉ (180℃).

Heat a medium cast-iron skillet over high heat for 15 minutes, or until very hot.

In a small bowl, combine all the dry seasonings; mix well, and set aside.

Spray one side of the chicken with nonstick vegetable cooking spray, and sprinkle with half the seasoning; reserve the remaining seasoning.

Place chicken in the very hot skillet, seasoned side down.

Repeat procedure of spraying and seasoning the top side of the chicken; cook for 1 minute on each side.

Remove from the skillet, and place on a small baking sheet that has also been sprayed.

Bake for 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 36 21% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 90mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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