Blackened Chicken Breasts
Thin chicken cutlets coated in a smoky homemade blackening spice blend and seared in a hot skillet until dark, crusty, and juicy.
Ingredients
Main Ingredients
- 1.25 lb boneless, skinless chicken breasts about 4, sliced in half horizontally
- 2 tbsp olive oil divided
- 1 tbsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper adjust to taste
- lemon wedges and parsley for serving
Instructions
Cooking
- Pat the chicken dry and slice each breast in half horizontally into thin cutlets. Mix all the spices in a small bowl.
- Drizzle the chicken with 1 tablespoon of the olive oil and rub the spice mixture generously on both sides.
- Heat a cast iron or stainless steel skillet over medium-high heat until very hot. Add the remaining tablespoon of oil.
- Cook the chicken in batches, without crowding, 4 to 5 minutes per side until a dark crust forms and the center reaches 165°F (74°C).
- Rest for 3 to 5 minutes and serve with lemon wedges and parsley.
Notes
Nutrition values are an estimate per serving, based on 4 servings. Reduce the cayenne to 1/4 teaspoon for a mild blend. Turn on the exhaust fan, since blackening makes some smoke. Store leftovers in the refrigerator for up to 4 days.