Blackened Chicken Breast Pan Recipes

BLACKENED CHICKEN RECIPE

Steps:

• Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10 second intervals
• Mix the melted butter with all the spices and salt
• Coat the chicken breasts with the spice & butter mixture
• Let the coated chicken marinate for 20 minutes
• Melt the remaining 2 tablespoons of butter in a cast iron skillet on medium-high heat
• Add the chicken and cook for 7-8 minutes on each side until cooked and charred
• Remove from heat and let it rest for 5 minutes
• Slice the chicken and squeeze lime
• Garnish with cilantro and serve with sour cream on the side

LOUISIANA STYLE BLACKENED CHICKEN

Steps:

• Preheat the oven to 200C/400 degrees F.
• In a large bowl, mix together all the blackening spices.
• Toss the chicken in the spices, making sure that each fillet is evenly coated.
• Heat a large heavy based frying pan over high heat until very hot.
• Add the oil and fry chicken fillets on each side.
• You want the chicken to fry quite fast so that you sear and roast the spices very well.
• Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
• When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
• Serve the chicken on a platter garnished with a few salad leaves.

BLACKENED BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

SHEET PAN BLACKENED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
• Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
• Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
• Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
• Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees. Lightly grease a baking sheet.
• Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder.
• Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute.
• Turn, and cook 1 minute on other side, then place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN SHEET PAN DINNER

Steps:

• Preheat the oven to 400º. Line a baking sheet with parchment paper or spray with cooking oil.
• Mix together the ingredients for blackening seasoning in a small bowl. Place chicken breasts on the baking sheet and sprinkle with seasoning, flip and repeat.
• Spread sweet potatoes and brussels sprouts in the remaining space on the sheet pan. Drizzle with olive oil. Sprinkle seasonings and garlic.
• Place into the oven and bake 20-25 minutes, removing halfway to flip chicken and gently toss veggies.
• Enjoy!