Blackened Chicken

Yields: 4 Servings Difficulty: Easy


0/9 Ingredients
Adjust Servings


0/3 Instructions
  • Combine the smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper, oregano, and salt in a Ziploc bag. Shake to combine.
  • Pat the chicken breasts dry with paper towels. Brush chicken breasts lightly on both sides with oil or spray with baking spray. Use your hands to spread the seasonings evenly over the chicken.
  • Heat one tablespoon of canola oil in a nonstick skillet over medium-high heat until it is smoking. Cook chicken until it is golden brown (almost black) on both sides and cooked through, approximately 5 minutes on each side. Remove from skillet. Cover with a loose aluminum foil tent; let rest for 10 minutes.


Use a Ziploc sandwich bag to mix your spices.  You can shake it to combine the spices and throw away the bag when you are done. Happiness equals no extra bowl and spoon to wash. These days chicken breasts are just huge so slice them in half lengthwise. They will still be a healthy portion and they cook more evenly. Let the chicken breasts come to room temperature for about 30 minutes. Preheat the pan just until the oil begins to smoke.  Add the chicken and sear in those juices and spices.  Cook until the chicken is cooked through and browned. After cooking cover the chicken loosely with an aluminum foil tent and let rest for 10-15 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.