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blackened chicken skillet

Blackened Skillet Chicken Breast

Joy Brooks
This blackened chicken breast recipe creates a spectacular contrast between the intensely seasoned, almost-charred exterior crust and the perfectly juicy, tender interior using a precision cast iron skillet technique.
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Servings: 2 people
Course: Pan-Fried
Cuisine: American
Calories: 263 kcal
Prep Time : 10 minutes
Cook Time : 15 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (8-10 oz each)
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 tablespoons clarified butter or ghee
  • 1 lemon cut into wedges for serving

Method
 

  1. Place chicken breasts between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, gently pound to an even thickness of approximately ½-inch.
  2. In a small bowl, combine paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly to ensure even distribution.
  3. Pat chicken breasts completely dry with paper towels. Apply the spice mixture liberally on both sides, pressing firmly to ensure adhesion. The coating should be approximately 1/16-inch thick.
  4. Place cast iron skillet over medium-high heat for 5-7 minutes until thoroughly heated (a drop of water should instantly evaporate).
  5. Add clarified butter or ghee to the hot skillet, tilting to coat the cooking surface evenly. Allow it to heat until it begins to shimmer.
  6. Carefully place seasoned chicken breasts in the skillet. Do not move them for the first 4-5 minutes to allow proper crust formation.
  7. Flip when the first side has developed a deep mahogany color with blackened edges. Cook for an additional 4-5 minutes.
  8. Check internal temperature with a meat thermometer inserted into the thickest part. The target is 160-162°F.
  9. Transfer chicken to a cutting board and allow to rest for 3-5 minutes before serving. Serve with lemon wedges.

Note

  • For optimal flavor, use freshly ground spices when possible
  • Ensure adequate kitchen ventilation as the blackening process produces smoke
  • Allow your cast iron skillet to fully preheat for consistent results
  • The chicken is ready to flip when it releases easily from the pan
  • For extra-crispy crust, refrigerate the spice-coated chicken uncovered for 30 minutes before cooking