The best Blackened Chicken: A Flavorful, Spicy Dinner Idea

Blackened chicken is a need to-try for all of us who enjoys formidable, smoky, and spicy flavors. This dish is a splendid manner to raise your weeknight dinners with a recipe that’s each simple and full of flavor. The magic occurs within the combination of spices that coats the fowl and the excessive-heat cooking method that creates a really perfect sear on the out of doors, locking inside the juiciness at the inner.

Why You’ll Love This Recipe:

This Blackened Chicken is a great way to add some excitement to your regular chicken dishes. It’s low in carbs, high in protein, and full of flavor, making it a healthy and delicious option. The spice blend is versatile, and you can adjust the heat level to suit your taste, whether you like it extra spicy or mild. It pairs beautifully with side dishes like roasted vegetables, a crisp salad, or even over rice.

Why is Blackened Chicken called ‘blackened,’ and how does the cooking technique impact its flavor and texture?

The term “blackened” in Blackened Chicken comes from the cooking technique that involves coating the chicken with a robust blend of spices and then searing it at high heat, typically in a cast-iron skillet. The intense heat creates a dark, flavorful crust on the outside of the chicken, which appears almost blackened but is not burnt.

This technique was popularized by the renowned chef Paul Prudhomme in the 1980s as part of Cajun and Creole cuisine, specifically with blackened redfish. The method has since become popular for other proteins, including chicken, as it delivers a smoky, spicy flavor with a slightly charred texture that enhances the dish.

Despite its dark appearance, the chicken remains juicy inside, thanks to the quick searing process that locks in moisture. The blackened effect comes from the spices, especially paprika and cayenne, which darken when exposed to high heat.

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Blackened chicken is a need to-try for all of us who enjoys formidable, smoky, and spicy flavors. This dish is a splendid manner to raise your weeknight dinners with a recipe that’s each simple and full of flavor. The magic occurs within the combination of spices that coats the fowl and the excessive-heat cooking method that creates a really perfect sear on the out of doors, locking inside the juiciness at the inner.

Why You’ll Love This Recipe:

This Blackened Chicken is a great way to add some excitement to your regular chicken dishes. It’s low in carbs, high in protein, and full of flavor, making it a healthy and delicious option. The spice blend is versatile, and you can adjust the heat level to suit your taste, whether you like it extra spicy or mild. It pairs beautifully with side dishes like roasted vegetables, a crisp salad, or even over rice.

Why is Blackened Chicken called ‘blackened,’ and how does the cooking technique impact its flavor and texture?

The term “blackened” in Blackened Chicken comes from the cooking technique that involves coating the chicken with a robust blend of spices and then searing it at high heat, typically in a cast-iron skillet. The intense heat creates a dark, flavorful crust on the outside of the chicken, which appears almost blackened but is not burnt.

This technique was popularized by the renowned chef Paul Prudhomme in the 1980s as part of Cajun and Creole cuisine, specifically with blackened redfish. The method has since become popular for other proteins, including chicken, as it delivers a smoky, spicy flavor with a slightly charred texture that enhances the dish.

Despite its dark appearance, the chicken remains juicy inside, thanks to the quick searing process that locks in moisture. The blackened effect comes from the spices, especially paprika and cayenne, which darken when exposed to high heat.

The best Blackened Chicken: A Flavorful, Spicy Dinner Idea

Course: Chicken Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 2 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 tablespoon smoked paprika

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Lemon wedges for garnish

Directions: How to cook Blackened Chicken?

• Prepare the Spice Mix: In a small bowl, mix the smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and pepper.
• Coat the Chicken: Pat the chicken breasts dry with a paper towel, then drizzle them with olive oil. Rub the spice mixture generously on both sides of the chicken breasts
• Heat the Pan: Heat a large cast-iron skillet over medium-high heat until it’s smoking hot. This is crucial for achieving the signature blackened crust
• Cook the Chicken: Place the chicken breasts in the hot pan and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the outside is blackened but not burnt.
• Rest and Serve: Remove the chicken from the skillet and let it rest for 5 minutes before slicing. Serve with lemon wedges for a fresh citrus hit that complements the spices.

Recipe Notes for Blackened Chicken:

• Adjust the spice level: If you prefer a milder flavor, reduce the amount of cayenne pepper. If you enjoy extra heat, feel free to increase it or add a pinch of chili powder.
• Cooking equipment: Using a cast-iron skillet is key to achieving that perfect blackened crust. If you don’t have one, a heavy-bottomed pan will work, but a cast-iron skillet conducts heat more evenly.
• Oil choice: Olive oil adds a nice flavor, but you can also use avocado or vegetable oil for a higher smoke point.
• Pairings: Blackened chicken pairs well with a variety of sides like rice, roasted vegetables, or a light salad. It can also be used in sandwiches or wraps.
• Storage: Leftovers can be saved in an airtight container in the fridge for up to three days. You can also freeze the chicken for up to 2 months.