Louisiana Style Blackened Chicken
Bring the bold, smoky flavors of the South to your table with this Louisiana Style Blackened Chicken recipe! Juicy boneless, skinless chicken breasts are generously coated in a robust homemade blackening spice blend featuring paprika, cayenne, garlic powder, and herbs like thyme and oregano. Sizzling in a hot cast iron skillet with a tantalizing mix of melted butter and vegetable oil, the chicken develops a perfectly charred crust that bursts with spicy, savory goodness. Ready in just 25 minutes, this quick and easy dish is ideal for weeknight dinners or impressive entertaining. Serve with fluffy rice, crisp veggies, or a fresh green salad for a complete, flavorful feast. Perfect for anyone craving Cajun-inspired cuisine, this blackened chicken recipe delivers big on taste and texture!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
Instructions
Pat the chicken breasts dry with paper towels to remove any excess moisture. This step helps the seasoning stick better.
In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt to create the blackening spice mix.
Generously coat both sides of each chicken breast with the spice mix, pressing it onto the surface to ensure it adheres well.
In a large, heavy skillet (preferably cast iron), heat 2 tablespoons of vegetable oil over medium-high heat until it begins to shimmer.
Add two tablespoons of butter to the hot skillet, allowing it to melt and begin to foam.
Place two of the chicken breasts in the skillet and cook for about 3-4 minutes on each side, or until the seasoning forms a dark, crispy crust. Avoid overcrowding the pan to ensure even cooking.
Remove the cooked chicken and set it aside on a plate. Add the remaining butter to the skillet, and repeat the process with the remaining chicken breasts.
Once all chicken breasts are cooked, reduce the heat slightly and return all the pieces to the skillet, covering it with a lid. Let the chicken rest in the warm skillet for 1-2 minutes to ensure it's fully cooked through (internal temperature of 165°F/74°C).
Serve the blackened chicken hot, either as-is or paired with rice, vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.8 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2037 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
