Ingredients
Scale
- 2 boneless, skinless chicken breasts (pounded to uniform thickness)
- 2 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp high smoke-point oil (e.g., canola or grapeseed)
- Lemon wedges (optional, for serving)
Instructions
- Prepare Chicken: Pat chicken breasts dry with paper towels and bring to room temperature for even cooking.
- Mix Seasoning: In a small bowl, combine smoked paprika, onion powder, garlic powder, dried oregano, thyme, black pepper, salt, and cayenne pepper.
- Season: Coat both sides of the chicken with the seasoning mix, pressing gently for adherence.
- Heat Skillet: Preheat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot.
- Cook Chicken: Add oil and let it shimmer. Place the chicken breasts in the skillet and cook for 3-4 minutes per side or until the internal temperature reaches 165°F.
- Rest: Transfer to a plate and let rest for 5-10 minutes before serving.
- Serve: Serve with lemon wedges if desired.
Notes
- Uniform Thickness: Ensure chicken is evenly pounded to cook consistently.
- Spice Level: Adjust cayenne pepper for more or less heat.
- Ventilation: Ensure good ventilation while cooking as blackening produces smoke.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: Cajun, American
- Diet: Gluten Free