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Blackened Chicken Breast
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 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
- Remove the chicken from the skillet and let it rest for a few minutes before serving.
- Serve the blackened chicken breasts with your favorite side dishes and enjoy!
Blackened chicken breast is a Cajun-inspired dish that originated in the southern United States. It is believed to have been popularized by Chef Paul Prudhomme in the 1980s at his restaurant K-Paul's Louisiana Kitchen in New Orleans. The dish features a spicy and flavorful seasoning blend, typically made with a combination of paprika, cayenne pepper, garlic powder, onion powder, and other herbs and spices. The chicken breast is coated with the seasoning and then seared in a hot cast-iron skillet to create a blackened crust while keeping the meat juicy and tender. Today, the best versions of this dish can be found in Cajun and Creole restaurants in New Orleans and other southern regions. The key to getting it right is achieving the perfect balance of heat and flavor in the seasoning blend, as well as mastering the technique of searing the chicken to perfection. Some alternative methods for making this dish include grilling or broiling the chicken to achieve a similar blackened effect.
25 min
4
250 calories
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