Ingredients

• 4 boneless, skinless chicken breasts (6–8 ounces each; about 1.5 pounds total), trimmed
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 tablespoon kosher salt
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, cut into pieces

Things to Know Before You Start

A 12-inch cast-iron skillet is ideal, but a heavy-bottomed stainless-steel or well-seasoned carbon-steel skillet will work as well.

Avoid using nonstick cookware as the high heat can damage the coating.

This cooking process will create some smoke, so it’s best to use an exhaust fan or open a window for ventilation.

Preparation Steps

Have a 12-inch cast-iron skillet ready along with a wire rack set over a baking sheet.

You will also need kitchen shears or a sharp knife.

Prepare the Chicken

Slice the 4 boneless, skinless chicken breasts horizontally to create even-sized cutlets.

Place cutlets between plastic wrap and gently pound to about 1/3-inch thickness.

Coat the Chicken in Spices

In a shallow dish, mix together:

• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• 1 tablespoon kosher salt
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon cayenne pepper

Press each cutlet into the spice mixture to coat both sides, shaking off excess and then placing them on a rimmed baking sheet.

Sear the Chicken

Heat 1 tablespoon of olive oil in the skillet over high heat until it just begins to smoke. Add 1 tablespoon of butter and swirl to coat the skillet.

Place six cutlets in a single layer in the skillet. Press each firmly with a spatula. Cook undisturbed for about 2 minutes. Flip each cutlet and press again, cooking for another minute.

Remove skillet from heat, transfer cutlets to the prepared wire rack, and wipe out the skillet with a paper towel.

Cook the Remaining Chicken

Return the skillet to high heat. Add the remaining butter and repeat the searing process with the remaining cutlets.

Rest and Serve

Allow all cutlets to rest on the rack for 3 minutes before serving. Leftovers can be refrigerated for up to 3 days.

Print Pin

Blackened Chicken

Skillet blackened chicken with a smoky paprika crust, fragrant garlic and herbs, and a slight kick of cayenne, all seared to juicy perfection.

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Resting Time 3 minutes mins

Ingredients

• ▢ 4 boneless skinless chicken breasts (6–8 ounces each; about 1.5 pounds total), trimmed
• ▢ 1 tablespoon smoked paprika
• ▢ 1 tablespoon sweet paprika
• ▢ 1 tablespoon kosher salt
• ▢ 1.5 teaspoons garlic powder
• ▢ 1.5 teaspoons onion powder
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 teaspoon dried oregano crushed
• ▢ 1 teaspoon dried thyme crushed
• ▢ 1/2 teaspoon cayenne pepper
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons unsalted butter cut into pieces

Instructions

• Slice chicken breasts horizontally to create cutlets.
• Pound cutlets to 1/3-inch thickness.
• Mix spices in a shallow dish.
• Coat cutlets with the spice mixture, shake off excess, and place on a baking sheet.
• Heat 1 tbsp olive oil in a 12-inch cast-iron skillet over high heat until smoking.
• Add 1 tbsp butter, swirl to coat.
• Sear six cutlets for 2 mins, pressing with a spatula.
• Flip and press again, cook for 1 min.
• Transfer to a wire rack over a baking sheet.
• Wipe skillet, add remaining butter, and repeat the searing process with remaining cutlets.
• Rest cutlets on the rack for 3 mins before serving. Store leftovers in the fridge for up to 3 days.