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.
Servings 4 servings
- 2 large chicken breasts
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 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
**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.