Blackened Chicken

Step by Step Instructions

1. 1

   Preheat oven to 350 °F. Place a sheet of parchment paper or foil on a baking tray (unless using a cast-iron skillet or oven-proof stainless steel skillet). Set aside. In a small bowl, combine smoked paprika, salt, cumin, thyme, onion powder, black pepper and cayenne pepper.

   For this step

   • 4 teaspoons smoked paprika
   • 1 tablespoon salt
   • 1 teaspoon ground cumin
   • 1 teaspoon dried thyme
   • 1 teaspoon onion powder
   • 1 teaspoon black pepper
   • ¼ teaspoon cayenne pepper, if using
2. 2

   Heat a cast-iron or stainless steel skillet over high heat until piping hot or it starts to smoke. DO NOT add oil or butter to the skillet.

3. 3

   Cut the chicken breast in half (like butterflying it) to create two thin slices of chicken breast. To do this, put your hand on the smooth side of the chicken breast to stabilize it as you cut. Using a sharp knife, start at the thick end of the breast, cut horizontally into the breast, running the knife parallel to the cutting board. Pat dry with a paper towel.

   For this step

   • 2 large skinless, boneless chicken breasts
4. 4

   Spray the chicken breasts on both sides with cooking oil. Transfer Cajun seasoning to a small plate. Working with one slice of chicken at a time, transfer to the plate to coat the seasoning on all sides of the chicken.

5. 5

   Place chicken into the hot skillet leaving space in between each piece of chicken. (Don’t overcrowd the skillet). Cook for 1 minute, flip and cook for a minute on the other side or until a charred crust has formed. Transfer to the prepared baking sheet or keep in the skillet if using cast iron or an ovenproof skillet.

6. 6

   Bake in the oven at 350 °F for 5-8 minutes or until the internal temp is 160 °F. Rest for 3 minutes before slicing.