Blackened Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Paprika: Adds a smoky flavor and vibrant color to the spice mix.

Onion powder: Provides a subtle onion flavor without the moisture of fresh onions.

Garlic powder: Adds a concentrated garlic flavor to the spice blend.

Cayenne pepper: Brings heat and a bit of spice to the dish.

Dried thyme: Adds an earthy, slightly minty flavor to the seasoning.

Dried oregano: Contributes a robust, slightly bitter taste to the spice mix.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a sharp, pungent flavor to the seasoning.

Olive oil: Helps the spices adhere to the chicken and adds moisture during cooking.

To achieve a perfect blackened crust on your chicken breasts, ensure your skillet is preheated to the right temperature. A well-heated skillet will sear the spice mix quickly, creating that signature blackened look and locking in the juices. Avoid overcrowding the skillet; cook in batches if necessary to maintain high heat.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for chicken.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the flavor profile.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar onion flavor and texture, making it a suitable replacement.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar intensity and flavor as garlic powder.

• cayenne pepper - Substitute with chili powder: Chili powder provides a milder heat and a slightly different flavor, but it can still add the necessary spice.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a similar earthy flavor and can be used in the same quantity.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous note to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to achieve a similar level of spiciness.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• Allow the blackened chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Store the chicken in an airtight container or wrap it tightly in plastic wrap or aluminum foil. This keeps the chicken fresh and prevents it from absorbing other odors in the fridge.
• For short-term storage, place the chicken in the refrigerator. It will stay fresh for up to 3-4 days.
• If you plan to keep the chicken longer, consider freezing it. Place the chicken breasts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken breasts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the chicken in the refrigerator overnight. This ensures even thawing and maintains the texture of the chicken.
• Reheat the chicken gently to avoid drying it out. You can use a microwave, oven, or skillet. If using a microwave, cover the chicken with a damp paper towel to retain moisture.
• For oven reheating, preheat to 350°F (175°C) and bake the chicken, covered with foil, for about 15-20 minutes or until heated through.
• If using a skillet, heat over medium heat and add a splash of chicken broth or water to keep the chicken moist. Cook until warmed through, flipping occasionally.

• Oven Method: Preheat your oven to 350°F (175°C). Place the blackened chicken on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to retain moisture. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken breasts in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through.

• Microwave Method: Place the blackened chicken on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken breasts in a vacuum-sealed bag and submerge in the water bath for about 45 minutes. This method ensures the chicken remains juicy and evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the blackened chicken in the air fryer basket and heat for about 5-7 minutes, flipping halfway through, until warmed through and slightly crispy on the outside.

• Mixing bowl: Use this to combine all the spices together evenly.

• Measuring spoons: Essential for accurately measuring out each spice to ensure the perfect blend.

• Tongs: Handy for flipping the chicken breasts in the skillet without piercing the meat.

• Skillet: A heavy-duty skillet, preferably cast iron, is ideal for achieving that perfect blackened crust on the chicken.

• Spatula: Useful for lifting the chicken breasts out of the skillet once they are cooked.

• Cutting board: Provides a stable surface to let the chicken rest after cooking.

• Knife: For slicing the chicken breasts if you prefer to serve them in pieces.

• Paper towels: To pat the chicken breasts dry before coating them with olive oil and spices.

• Plate: To place the chicken breasts on after they have been cooked and rested.

Prepare the spice mix in advance: Mix all the spices ahead of time and store them in an airtight container.

Use a meat mallet: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Preheat the skillet: Ensure the skillet is hot before adding the chicken to reduce cooking time.

Batch cook: Cook multiple chicken breasts at once and store leftovers for quick meals later.

Use a meat thermometer: Check the internal temperature to ensure the chicken is cooked through without overcooking.