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Blackened Chicken Breasts Recipe

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4.1 from 35 reviews

A flavorful and spicy Blackened Chicken Breast recipe featuring a homemade blend of herbs and spices, seared to perfection in a cast iron skillet, and finished in the oven for juicy, tender results. Perfect for a quick and easy dinner that delivers bold Cajun-inspired flavors.

Ingredients

Blackening Seasoning

  • 1 teaspoon McCormick Gourmet™ Organic Paprika
  • 1 teaspoon McCormick Gourmet™ Organic Oregano Leaves
  • 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
  • 1/2 teaspoon McCormick Gourmet™ Organic Basil Leaves
  • 1/4 to 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
  • 1/2 teaspoon McCormick Gourmet™ Organic Onion Powder
  • 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon McCormick Gourmet™ Organic Coarse Grind Black Pepper

Chicken and Cooking

  • 3 tablespoons unsalted butter (melted)
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, trimmed of excess fat

Instructions

  1. Bring Chicken to Room Temperature: Remove the chicken breasts from the refrigerator 20 to 30 minutes before cooking to allow them to come to room temperature, which helps in even cooking.
  2. Preheat Oven: Set your oven to 350°F (175°C) and place a rack in the middle position for even heat distribution.
  3. Prepare Blackening Seasoning: In a bowl, combine paprika, oregano, thyme, basil, cayenne pepper, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside.
  4. Season Chicken: Pat the chicken breasts dry thoroughly with paper towels. Brush both sides of each breast with the melted unsalted butter. Then generously coat them with the prepared blackening seasoning, pressing the mixture onto the surface to adhere well.
  5. Heat Skillet and Sear Chicken: Preheat a large cast iron skillet over medium-high heat until it begins to smoke, indicating it’s very hot. Add the olive oil and immediately place the seasoned chicken breasts into the skillet.
  6. Sear First Side: Cook the chicken breasts for about 2 minutes until the surface is golden brown and blackened. This step develops the characteristic crust and flavor.
  7. Flip and Sear Second Side: Turn the chicken breasts over and sear the other side until similarly browned and blackened.
  8. Finish Cooking in Oven: Transfer the entire skillet to the preheated oven. Roast the chicken until the internal temperature reaches 160°F (71°C) or juices run clear when pierced, usually a few minutes depending on thickness.
  9. Rest the Chicken: Remove the skillet from the oven. Loosely cover the chicken breasts with foil and let them rest for 5 to 10 minutes. This resting period allows juices to redistribute, keeping the chicken moist and tender.
  10. Slice and Serve: After resting, slice the chicken breasts against the grain and serve immediately for the best flavor and texture.

Notes

  • Bringing chicken to room temperature ensures even cooking and prevents drying out.
  • A cast iron skillet is ideal for blackening because it retains high heat well.
  • Adjust the cayenne pepper to control the spiciness of the dish.
  • Letting the chicken rest after cooking helps keep it juicy and tender.
  • Use a meat thermometer to accurately check doneness, avoiding overcooking.

Find it online: https://justsosavory.com/blackened-chicken-breasts-recipe/