Blackened Chicken

Blackened Chicken spiked with kicking Cajun heat and a glorious charred crust is huge on flavor, low on effort, stand-alone scrumptious or fabulous in sandwiches, salads, wraps or pasta! It’s the answer to “what should I make for dinner?” when all you have is a couple chicken breasts, pantry seasonings and 20 minutes. To make this easy recipe, chicken fillets are pounded thin so they’re incredibly tender, coated in blackening seasoning then pan seared to create a charred, boldly seasoned exterior giving way to a buttery, juicy interior. Serve this blackened chicken recipe with a side of creamed corn, mashed potatoes and a green bean salad and your simple, last-minute weeknight dinner just became the favorite meal of the week.

Prep Time 10

Cook Time 10

Servings servings

Ingredients

Chicken

2 large chicken breasts
2 tablespoon unsalted butter
2 tablespoon olive oil

Blackening Seasoning

1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
1 tsp EACH salt, dried oregano, dried thyme
1/2 teaspoon pepper
1/4-1/2 teaspoon cayenne pepper

Instructions

Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, side of a can or rolling pin to an even thickness, about ½-inch.
Mix all of the Blackening Seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken with the remaining Blackening Seasonings and rub it in a bit.
Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until blackened and cooked to 165 degrees on an instant read thermometer. Transfer chicken to a cutting board and wait at least 5 minutes before slicing or chopping the chicken.

Video

Notes

**See post for tons of ways to serve Blackened Chicken like Blackened Chicken Sandwiches, Salads, Quesadillas and Grain Bowls as well as side serving options.

HOW TO STORE AND REHEAT

To store: store cooked chicken in an airtight container in the refrigerator for up to 5 days.
To freeze: let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Thaw in the refrigerator overnight.
To reheat in a skillet: reheat in a skillet over medium low heat until warmed through, with a drizzle of oil or butter.
To reheat in the microwave: reheat in the microwave at 30 second intervals, taking care not to overcook.
To reheat in the oven: reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.