Blackened Chicken Recipe
This Blackened Chicken recipe is a soft, tender chicken breast with a spicy black crust made from spices.
It’s a delicious healthy chicken recipe to serve as a main or to top up a salad.
Blackened chicken is not burnt or charred chicken. It’s the blackened chicken seasoning blend that gives the meat a dark color, not the cooking method.
Ingredients For Blackened Chicken Seasoning
All you need to make the blackened chicken seasoning are spices and fat to create a rub that will turn your chicken breast into delicious, crusty, spicy chicken pieces.
- Paprika – or smoked paprika.
- Onion Powder – for flavors
- Dried Thyme dried Parsley or dried basil
- Dried Oregano or dried herbs you love
- Garlic Powder – for flavor. You can swap for more onion powder.
- Cayenne Pepper or chili for a spicier seasoning
- Avocado Oil – to cook the chicken
To make the blackened seasoning, combine all the blackening seasoning ingredients in a small bowl: paprika, onion powder, dried thyme, dried oregano, garlic powder, and cayenne pepper.
Stir very well to make sure everything is evenly combined. It’s that easy.
Expert Tips To Make The Best Blackened Chicken Breast
- Use boneless, skinless Chicken Breast with a medium size of about 6 oz each (170 grams). This ensures juicy meat with an ultra-crispy crust. Season the chicken breast to tenderize the meat. Place the chicken breast in front of you on a chopping board and rub both sides with kosher salt and pepper.
- Rub with oil or melted butter to keep the chicken breast juicy. Next, melt the butter in a small bowl in the microwave or under medium heat in a non-stick saucepan. Pour the cooled melted butter onto the chicken breast and rub it all over. You can also use vegetable oil, but butter is the best option as it adds a delicious flavor to the spice crust and darkens it more than oil.
- Make the seasoning with the blend above. If you have seasoning leftovers that didn’t touch the raw meat, you can store it for up to 3 months in a glass mason jar in the pantry.
- Generously coat with blackened seasoning. I like to sprinkle the spices and not pour them all on the breast because sometimes, you don’t use the whole seasoning batch in the recipe. Use your hands to pat and rub the mix, adding more, if needed, until it’s fully covered on one side. Flip the chicken breast and repeat on the other side.
Tips For Cooking Blackened Chicken
There are two ways to cook this blackened chicken recipe.
1. Bake Blackened Chicken In A Cast-Iron Skillet
First, preheat the oven to 450°F (230°C). Warm a non-stick cast-iron or oven-safe skillet over medium-high heat with avocado oil.
Add the coated chicken breasts and cook them for one minute on each side until the crust starts to set.
Pop the skillet into the preheated oven and bake the meat for 10 to 12 minutes.
Another option is to cook the chicken in the air fryer at 400°F (200°C) for 10 to 12 minutes.
2. Check The Internal Meat Temperature
To make the best-blackened chicken recipes, wait until the internal chicken temperature reaches 160°F (74°C) before removing it from the oven. The breast should be dark, black, and crusty.
3. Rest The Chicken Breast Before Serving
Remove from the oven and cover the hot pan with a piece of foil. Wait for 3 minutes before serving. This extra step makes the center of the chicken breast ultra moist and juicy.
Serving Side Dishes For Chicken Breasts
This chicken breast with a blackened crust makes a very healthy dinner and tastes amazing with some roasted vegetables such as tomatoes or sweet potatoes, lettuce, salad, pasta, or creamy casseroles.
Here are some of the recipes I like to serve with this chicken recipe:
- Roasted Cauliflower
- Broccoli Gratin
- Keto Cucumber Salad
- Roasted Rutabagas
- Cottage Cheese Salad
- Oven Roasted Potatoes
Frequently Asked Questions
Yes, you can put the chicken breast on a hot grill. Cook it uncovered for 1 minute on both sides.
Then, close or cover the meat with foil and cook it until black.
Absolutely, you can use chicken tenderloins, chicken thighs, or any chicken part as long as it’s skinless and boneless.
Yes, but you can only keep seasoning leftovers that didn’t come into contact with raw meat.
If the seasoning mixture has been in contact with raw meat, it can carry bacteria and must be discarded.
No, if your blackened chicken tastes burnt, it has cooked for too long. The blackened layer should be quite thin.
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