Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs (approximately 6 oz each)
- 1 tablespoon olive oil (for brushing the chicken)
- 1 tablespoon butter (optional, for extra richness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon ground coriander (optional)
Ingredient Highlights
- Smoked Paprika: Adds a smoky flavor that’s essential to the blackened effect, making the chicken taste like it’s been grilled or charred.
- Cayenne Pepper: This gives the dish its signature heat, but feel free to reduce or increase the amount depending on how spicy you like your food.
- Thyme and Oregano: These herbs provide earthy, aromatic notes that balance out the heat from the chili and cayenne.
- Garlic and Onion Powder: These pantry staples add a savory base that complements the spiciness and smokiness of the dish.
- Olive Oil and Butter: The combination of oil and butter helps to create a crispy, golden brown crust on the chicken. Butter adds richness, but you can use just olive oil for a lighter version.
Instructions
Step 1: Prepare the Chicken
- Prep the Chicken: Start by patting the chicken breasts or thighs dry with paper towels. This will help the spice mix adhere better and also promote a crispier crust when cooking.
- Pound the Chicken (Optional): If your chicken breasts are uneven in thickness, you can use a meat mallet or rolling pin to pound them to an even thickness. This will ensure that the chicken cooks evenly.
Step 2: Season the Chicken
- Mix the Spices: In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, cumin, thyme, oregano, chili powder, cayenne pepper, and ground coriander (if using). This spice blend is what gives the chicken its blackened, smoky, and spicy flavor.
- Season the Chicken: Drizzle the chicken with olive oil, then generously coat both sides of the chicken with the spice mix. Press the spices into the meat to ensure they stick well.
Step 3: Cook the Chicken
- Heat Your Pan: Heat a large skillet (preferably cast iron) over medium-high heat. If you’re using a nonstick pan, make sure it’s well-heated before adding the chicken. The key to achieving that signature “blackened” crust is to get your pan really hot before cooking.
- Add Butter and Oil: Add a tablespoon of butter and a tablespoon of olive oil to the hot pan. The butter adds richness, while the oil prevents the butter from burning.
- Cook the Chicken: Place the chicken in the pan. You should hear a sizzle when the chicken hits the pan, which means the pan is hot enough. Cook the chicken for 6-7 minutes on the first side, without moving it. This allows the spices to form a crispy, blackened crust.
- Flip the Chicken: After 6-7 minutes, use tongs to flip the chicken over and cook for another 5-6 minutes on the other side until the chicken reaches an internal temperature of 165°F (75°C). This ensures the chicken is fully cooked and safe to eat.
Step 4: Rest and Serve
- Rest the Chicken: Once the chicken is cooked, remove it from the pan and let it rest for 5 minutes. This helps to lock in the juices and keeps the chicken tender.
- Slice and Serve: After resting, slice the chicken into strips or serve whole. Pair it with your favorite sides like rice, quinoa, roasted vegetables, or a fresh salad.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 20g
- Carbohydrates: 1g
- Protein: 30g