Spicy and bold, blackened chicken elevates the humble chicken breast into a wonderfully flavorful dish. Simply rub with spices, sauté briefly, and bake!
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings 4 servings
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 4 boneless skinless chicken breasts (2 lb. raw weight)
- 2 tablespoons avocado oil
Preheat oven to 450 degrees F.
In a shallow dish, whisk together the paprika, thyme, onion powder, garlic powder, cayenne, and kosher salt.
Brush the chicken breasts with the oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
Heat a well-seasoned, large cast iron skillet over high heat until smoking hot, about 5 minutes.
Add the chicken breasts. Cook 30 seconds on each side to blacken, then place the skillet in the oven to finish cooking, 10-12 minutes. Chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when the internal temperature reaches 160 degrees F.
Remove the blackened chicken breasts to a platter, loosely cover with foil and allow to rest 5 minutes before slicing and serving.
Serving: 1chicken breast | Calories: 338kcal | Carbohydrates: 5g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Sodium: 427mg | Fiber: 2g | Sugar: 1g