Blackened Chicken is a favorite go to recipe for a quick, flavorful weekday main dish. Turn up the Johnny “Guitar” Washington to get you in the mood and make the weekday feel like the weekend.
It’s made mostly with ingredients you typically have on hand, and even if you don’t have all the normal spices you can still improvise assuming you do have chicken breasts on hand, as they are kinda necessary for this dish.
The key to this dish is using a cast iron skillet. It retains heat well enough to ensure that slight bark texture wise and along with the spice mix that wonderful blackened color. Most importantly it helps to seal in that natural juiciness of the chicken. This is easily a dish you can produce start to finish in under thirty minutes. We pair it with rice, pasta, or greens salad.
Blackened Chicken Breasts
- 2 to 4 Chicken Breasts
- 1 tsp Olive Oil
- 2 Tsp Smoked Paprika
- 1 Tsp White Pepper (optional)
- 1 Tbsp Kosher Salt
- 2 Tsp Black Pepper
- 1 Tsp Cayenne
- 2 Tsp Garlic Powder
- 1 Tsp Sugar
- 2 Tsp Onion Powder
Place your chicken breast between two pieces of wax paper and pound to an even thickness of 1/2 inch. This will enable you to easily cook your chicken to the desired doneness.
Rinse your chicken under running cold water and pat each chicken breast dry with paper towels and set aside.
Moisten chicken breast with olive oil and then generously apply blackened seasoning mixture on both sides, set aside.
Add oil to cast iron skillet, and heat on high until skillet is sufficiently hot.
Add chicken breast to the skillet (careful not to overcrowd the skillet), cook for 2 minutes. Turn after two minutes and cook the other side. The chicken breast is done when its center has reached an internal temperature of 165 degrees.
Any commercial cajun spice mix can be used in place of homemade spice mix.