Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Blackened Chicken
Chicken breasts are coated in a heavy layer of dark, spicy Cajun seasoning and seared in a hot cast-iron skillet. The process creates a flavorful, dark crust that locks in the juices, resulting in a bold and intensely savory experience. It is a staple of New Orleans cuisine that adds a serious punch of flavor to any dinner plate.
Chicken breasts are coated in a heavy layer of dark, spicy Cajun seasoning and seared in a hot cast-iron skillet. The process creates a flavorful, dark crust that locks in the juices, resulting in a bold and intensely savory experience. It is a staple of New Orleans cuisine that adds a serious punch of flavor to any dinner plate.
Ingredients
- 1/2 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Cumin, ground
- 1/2 tsp Thyme
- 1/4 tsp White Pepper, ground
- 1/2 tsp Onion Powder
- 1 oz Chicken Breast Half, skinless boneless
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Storage and Meal Prep Tips
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