Blackened Chicken
This is a quick dish made with lean chicken breasts generously coated with a cajun style seasoning, and it's pan seared in a hot cast iron pan for a light blackened char. And of course for a hint of richness we finish them with butter!
Servings: 4
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts, pounded to an even 1/2-inch thickness
- 1 tsp smoked paprika
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper, or to taste (this is spicy)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/2 tsp ground black pepper
- 1 Tbsp light olive oil or vegetable oil
- 2 Tbsp butter, melted
- 2 tsp chopped fresh parsley, for garnished (optional)
Instructions
- In a mixing bowl whisk together smoked paprika, sweet paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt and black pepper.
- Sprinkle both sides of each piece of chicken evenly with spice mixture.
- Preheat a cast iron skillet over medium-high heat. Add oil and coat bottom of skillet.
- Place chicken in skillet and cook until slightly blackened on bottom, about 4 minutes. Turn and continue to cook until chicken has cooked through (165 degrees in center), about 4 minutes longer. If needed at any time during cooking you can reduce burner temperature to medium if chicken is becoming too dark before cooking through.
- Plate chicken and drizzle with butter. If desired you can garnish with a little chopped fresh parsley.
Notes
- *Don't use extra virgin olive oil or it will smoke, either light olive oil or vegetable oil.
- This chicken is delicious with coconut rice, corn on the cob, and mango avocado salsa.