Chicken
Blackened Chicken Breast
By Ryan · Published 2026-08-06
Servings
Serves 3-4
Prep
10 min
Cook
12 min
Difficulty
Easy
This is my go-to protein for topping the butter and cheese pasta, stuffing into pita pockets, or piling over a grain bowl. A hot skillet and a good spice crust are really all it takes.
Ingredients
- • 2 boneless, skinless chicken breasts (or 4 thin-sliced cutlets)
- • 2 tablespoons neutral oil or melted butter
- • 2 teaspoons smoked paprika
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1/2 teaspoon cayenne pepper (adjust to taste)
- • 1/2 teaspoon dried thyme
- • 1/2 teaspoon dried oregano
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
Steps
- 1.Pat the chicken dry and, if the breasts are thick, slice them horizontally into thinner cutlets so they cook evenly.
- 2.Mix all the spices together in a small bowl.
- 3.Coat the chicken lightly in oil or melted butter, then press the spice mix onto both sides.
- 4.Heat a cast iron or heavy skillet over high heat until it's very hot, almost smoking.
- 5.Lay the chicken in the skillet and cook for 3-4 minutes per side, until a dark, spiced crust forms and the internal temperature hits 165°F.
- 6.Let rest for a few minutes before slicing.
Notes
- • A building-block recipe -- see the butter and cheese pasta, spinach and blue cheese quinoa bowl, and pita pockets for ways to use it.