Blackened Chicken
30-minute blackened chicken is made with tender juicy cutlets coated in a smoky dry rub and charred over high heat for a crispy coating.
Equipment
- Cast iron pan 12 inch size
- 2 Baking sheet, half size lined with foil.
Ingredients
- 3 large chicken breasts boneless and skinless, sliced into 6 thin cutlets and pounded to even thickness
- 1 tablespoon smoked paprika or regular
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne powder
- 1 teaspoon salt
- ½ stick (57 g) unsalted butter melted
Instructions
- Preheat the oven to 350°F/180°C, and line a sheet pan with foil or parchment paper.
- Preheat a cast iron pan as you prep the chicken (slice the chicken breasts lengthwise into halves, and pound them to an even thickness).
- Make the seasoning mix, in a small bowl combine the paprika with garlic powder, onion powder, thyme, oregano, white pepper, black pepper, cayenne, and salt. Set aside.
- Using a pastry brush, brush the chicken cutlets with melted butter on both sides, then generously season them with the seasoning mix, and transfer them to the prepared sheet pan.
- When the cast iron pan is screaming hot, add the remaining butter (or a little bit of vegetable oil), then lay the chicken (I do this in 2 batches, 3 cutlets at a time). Cook for 1 minute on each side. You want to be careful not to completely burn the seasonings. Then transfer to the 2nd clean prepared sheet pan.
- Continue to cook the chicken in the oven for about 10 minutes, or until the internal temperature of the chicken registers 165°F/74°C. Be careful not to overcook the chicken so it stays juicy.
- Allow the chicken to rest for 5-10 minutes, then slice and serve over rice, in tacos, salads… with a squeeze of fresh lime juice!
Video
Notes
- Pat the cutlets dry before brushing on the butter and sprinkling on the seasonings. Reducing the amount of moisture on the surface will ensure that it sears nicely instead of steaming it.
- Only flip the pieces once. They need to remain in place to allow the seasoning to blacken properly. If you constantly move them around, it will stick to the pan and the spices won’t sear well.
- Don’t forget to open your windows and turn on your extractor fan as there may be some smoke as the spices sizzle!
- Storing: You can store blackened chicken in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1chicken breast | Calories: 412kcal | Carbohydrates: 4g | Protein: 49g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 268mg | Potassium: 939mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1840IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/blackened-chicken/