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Blackened Chicken
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt.
- Rub the spice mixture evenly over both sides of the 4 chicken breasts.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until the chicken is cooked through and the spices are blackened.
- Remove the blackened chicken from the skillet and let it rest for a few minutes before serving.
- Serve the blackened chicken with your favorite side dishes and enjoy!
Blackened chicken is a spicy and flavorful dish that originated in the Cajun and Creole cuisine of New Orleans. The technique of blackening involves coating the chicken in a blend of herbs and spices, then searing it in a hot cast-iron skillet to create a dark, flavorful crust. The dish was popularized by Chef Paul Prudhomme in the 1980s at his restaurant, K-Paul's Louisiana Kitchen. Today, blackened chicken can be found on menus across the United States, particularly in the Southern and Gulf Coast regions. The key to a perfect blackened chicken lies in the seasoning blend, which typically includes paprika, cayenne pepper, thyme, oregano, and garlic powder. For a twist, some chefs use a blackening seasoning with a higher heat level for an extra kick. For the best blackened chicken, look for restaurants with a focus on Southern or Cajun cuisine, where chefs have perfected the art of blackening to create a spicy, smoky, and tender dish.
25 min
4
300 calories
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