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.
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.