Paleo Blackened Chicken
Elevate your dinner menu with this irresistible Paleo Blackened Chicken, a bold and smoky dish that’s irresistibly flavorful and delightfully easy to make! Juicy chicken breasts are coated in an aromatic blend of paprika, garlic powder, onion powder, cayenne, and herbs, then seared to perfection in a hot cast-iron skillet to create a signature blackened crust. This 15-minute paleo-friendly recipe is perfect for a quick weeknight dinner or meal prep, offering a protein-packed option free of refined ingredients. Serve it with a splash of fresh lemon for a zesty finish, and pair it with your favorite roasted veggies or a crisp side salad for a wholesome, satisfying meal. Bursting with spice, texture, and deep flavor, this Paleo Blackened Chicken is your new go-to for healthy, bold cuisine!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 4 pieces lemon wedges
Instructions
Place the chicken breasts on a clean cutting board. If desired, use a meat mallet to lightly pound each piece to an even thickness for uniform cooking.
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and sea salt. Stir the spices together until well mixed.
Pat the chicken breasts dry with paper towels. Brush each piece on both sides with olive oil to ensure the spices will adhere properly.
Generously season both sides of each chicken breast with the prepared spice mixture, pressing it into the meat to create an even coating.
Preheat a cast-iron skillet over medium-high heat for about 3 minutes until it's smoking hot. Ensure your kitchen is well-ventilated as the spices may produce smoke.
Carefully place the chicken breasts in the hot skillet, ensuring not to overcrowd the pan. Cook the chicken for about 5-6 minutes on each side or until the internal temperature reaches 165°F (74°C) and a dark crust forms.
Remove the skillet from the heat and let the chicken rest for 3-5 minutes to allow the juices to redistribute.
Serve the blackened chicken with lemon wedges on the side for squeezing over, enhancing the flavors with a zesty kick.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 2.5 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 576 mg | 12% | |
*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.
