What is a blackened Chicken Recipe? Is it a dish that feels more impressive than it actually is to make? How do you prepare a perfectly seared steak? I remember the first time I made it. I was so nervous I’d overcook the chicken and end up with something dry and rubbery, but the blend is good. I can’t eat it. What are some of the best spices to cook chicken? What is the ultimate quick and flavorful meal when you’re craving something with a little kick? Is it a lifesaver on those busy weeknights when you just can’t with complicated recipes? Is there a flavor explosion in every bite? Is it better to take out than takeout?

What is blackened chicken?

Blackened chicken is essentially chicken coated in a mixture of herbs and spices, then seared in an oven. What should I do if I have a hot skillet? Is it burnt? What is the color of the spices in the pan? What is the beauty of a t-shirt? Can you use Chicken Breasts, thighs, even drumsticks? On all of them. What’s the easiest way to turn plain chicken into a flavor bomb? What is the difference between a hot pan and spicing rub? I like to think of it as giving your chicken a delicious tan!

Why you’ll love this recipe?

How do I start? What I love about this blackened Chicken Recipe is its insane flavor. What is the perfect combination of paprika, garlic powder, and cayenne pepper? Is there a depth of flavor that’s both savory and slightly spicy? What is the simplicity of this dish? No fussy steps or complicated techniques required. You’re looking at a restaurant-quality meal in under 30 minutes.

Let’s not forget about the cost! Chicken is already pretty budget-friendly, and the spices are things you probably already have. What makes this chicken so versatile? I’ve used it in salads, tacos and sandwiches, and even just eaten it straight off the plate with a side. Is it a blank canvas for many meals? What are some good alternatives to grilled chicken? If you try it, you’ll be hooked!

How do I make blackened chicken?

Quick Overview

How do I make blackened chicken? What is the best way to cook chicken in a hot skillet? It’s perfectly cooked and beautifully blackened. The key is to use a well-seasoned cast iron skillet or heavy-bottomed pan to get that signature. What is the “blackened” part of spices? What is the best way to prepare a delicious meal? Is this recipe easier than it looks?

Ingredients

For the Blackening Spice Blend: For a smoother,
* 2 tablespoons smoked paprika: Smoked Paprikum is KEY for that authentic flavor. Don’t substitute for regular paprika. * 1 tablespoon garlic powder: Adds a lovely savory depth. * 1 tablespoon onion powder: Balances the garlic powder. What’s your favorite cayenne pepper flavor? * 1 teaspoon Black Pepper: Freshly ground is best for flavor. * 1 teaspoon salt: Enhances all the flavors. I prefer kosher salt. * 1/2 teaspoon dried thyme: Adds a subtle earthy note. What is the best substitute for ore

For the Chicken: What is the best
* 4 boneless, skinless chicken breasts (about 6 ounces each): 1 lb., 2 oz Make sure they’re all roughly the same thickness so they cook evenly. * 2 tablespoons olive oil: How do I prevent chicken from sticking to pan?

How do I follow

Step 1: Mix the Spice Blend

In a small bowl, combine all the blackening spices. smoked paprika, garlic powder, dried oregano, cayenne pepper, black pepper and salt. What are the best dried thyme and basil recipes? What’s your flavor powerhouse?

Step 2: Prep the Chicken

How do you pat the chicken breasts dry with paper towels? If the chicken is too wet, it will steam instead of blackening. If the chicken breasts are very thick, consider pounding them to get a nice, even cut. Is it possible to get an even thickness with a meat mallet? I always do this when using thicker chicken breasts to ensure they cook evenly and quickly.

Step 3: Season the Chicken

What is the spice blend for chicken breasts? Don’t be shy! You want a generous layer of spices for maximum flavor. Press the spices into the chicken so they really adhere.

Step 4: Heat the Skillet

In a large cast iron skillet or heavy-bottomed pan, heat olive oil over medium-high heat. Add salt and pepper to taste. The pan needs to be hot before you add the chicken. What creates the blackening effect?

Step 5: Sear the Chicken

What is the best way to cook chicken breasts in a hot skillet? Do you cook potatoes in batches? What should I do if I want to cook a chicken for 4-5 minutes per side? I always use a meat thermometer to check the internal temperature.

Step 6: Rest the Chicken

Remove the chicken from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and Flavorful Chicken breast.

Step 7: Slice & Serve

Slice the chicken and serve immediately. Garnish with fresh herbs like parsley or cilantro. Enjoy!

What should I serve it with?

Blackened chicken is incredibly versatile, which is one of the reasons I love it so much!

For a Quick Weeknight Dinner:Serve with roasted vegetables like broccoli, asparagus, or bell peppers. Is quinoa a good substitute for rice?

What is a Flavorful Salad?What are some ways to serve blackened chicken with mixed greens, avocado, black beans, and a zesty lemon? What is lime vina What is my go-to lunch?

What are some of the Best Taco Shred the blackened chicken and use it as a filling for tacos. Top with your favorite taco toppings like salsa, guacamole, and sour cream.

For a Hearty Sandwich:Layer the blackened chicken on a toasted bun with lettuce, tomato, and chipotle mayo.

My family loves when I make this with mashed sweet potatoes and roasted brussel sprouts. It’s a meal everyone enjoys, and it’s ready in under 30 minutes – that’s a win in my book!

How do I make a blackened chicken?

Okay, so I’ve made this blackened chicken recipe *a lot* over the years, and I’ve definitely learned a few things along the way!

Don’t Be Afraid of the Heat: You really need a hot pan to get that signature blackening. Don’t be tempted to lower the heat, or you’ll end up with steamed chicken instead of blackened.

Don’t overcrowd the pan! If you overcrowd the pan, the chicken will steam instead of sear. Cook it in batches if necessary.

Pat the Chicken Dry:How do I get a good sear? Is excessive moisture bad for chicken?

Adjust the Spice Level:If you’re not a fan of spice, reduce the amount of cayenne pepper. If you like spicy, add more!

What is a meat thermometer? The best way to ensure the chicken is cooked through is to use a meat thermometer. It should reach 165°F (74°C).

Let it Rest: Letting the chicken rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.

I once tried to make this with frozen chicken, and it was a complete disaster. It took forever to cook, and it ended up being really dry. Learn from my mistake and always use fresh or fully thawed chicken!

Storing and Reheating Tips

Got leftovers? No problem! Blackened chicken stores really well.

Room Temperature: I wouldn’t recommend leaving it at room temperature for more than a couple of hours.

Refrigerator Storage: Store the cooked chicken in an airtight container in the refrigerator for up to 3-4 days.

Freezer Instructions: For longer storage, you can freeze the blackened chicken. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months.

Reheating: To reheat, you can microwave it, bake it in the oven, or pan-fry it. I prefer pan-frying it to re-crisp the crust. Just be careful not to overcook it, or it will become dry. I usually add a little bit of olive oil to the pan when reheating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative. They are more forgiving than chicken breasts, so they are less likely to dry out. Just make sure to adjust the cooking time accordingly. They will likely need a few more minutes per side.

Can I make this in the oven?

Yes, you can! Preheat your oven to 400°F (200°C). Place the seasoned chicken breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). You won’t get as much of a blackened crust as you would with pan-frying, but it’s still delicious. I sometimes put it under the broiler for a minute or two at the end to help blacken it up a bit!

Can I make this ahead of time?

Yes, you can prepare the spice blend ahead of time and store it in an airtight container. You can also season the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before cooking.

What if I don’t have smoked paprika?

Smoked paprika really is key to the flavor, but if you absolutely don’t have it, you can substitute with regular paprika and a pinch of smoked salt, if you have it. Or, you can add a tiny dash of liquid smoke. But really, try to get your hands on some smoked paprika – it makes a huge difference!

How do I prevent the spices from burning?

The key is to use medium-high heat and not overcrowd the pan. Also, make sure to use a well-seasoned cast iron skillet or a heavy-bottomed pan. If you see the spices starting to burn, lower the heat slightly. But don’t be afraid of a little bit of char – that’s what gives it that blackened flavor!

Final Thoughts

So, there you have it – my go-to blackened chicken recipe! It’s quick, it’s easy, and it’s packed with flavor. I truly hope you give it a try. It’s one of those recipes that’s perfect for busy weeknights, but it’s also impressive enough to serve to guests. I promise you, this will become a staple in your kitchen, too! And if you love this recipe, be sure to check out my other easy chicken recipes – I have a whole collection of them! Happy cooking, and I can’t wait to hear how yours turns out. Don’t forget to leave a comment and let me know what you think. Also, please rate this recipe, so others can find out about it, too!

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