Blackened Chicken
Spicy blackened chicken cutlets seared in a hot skillet and finished in the oven.
Servings: 3 servings
Ingredients
Ingredients
- ?3 largechicken breastsboneless and skinless sliced into 6 thin cutlets and pounded to even thickness
- ?1 tablespoonsmoked paprikaor regular
- ?1 1/2 teaspoonsgarlic powder
- ?1 1/2 teaspoonsonion powder
- ?1/2 teaspoondried thyme
- ?1/2 teaspoondried oregano
- ?1/2 teaspoonground white pepper
- ?1/2 teaspoonground black pepper
- ?1/2 teaspooncayenne powder
- ?1 teaspoonsalt
- ?1/2 stick 57 gunsalted buttermelted
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line a sheet pan with foil or parchment. Place a cast-iron skillet on the stove and begin heating it over medium-high while you prep the chicken.
- Slice the 3 large chicken breasts lengthwise into 6 thin cutlets. Pound each cutlet to an even thickness.
- In a small bowl, combine 1 tablespoon smoked paprika (or regular), 1½ teaspoons garlic powder, 1½ teaspoons onion powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon ground white pepper, ½ teaspoon ground black pepper, ½ teaspoon cayenne powder, and 1 teaspoon salt. Stir to mix.
- Pour the melted unsalted butter (½ stick / 57 g) into a small bowl. Using a pastry brush, brush both sides of each cutlet with the melted butter. Then season both sides of each cutlet evenly with the prepared spice mix.
- When the cast-iron skillet is hot (heated over medium-high), add some of the reserved melted butter to the skillet. Work in 2 batches to avoid crowding: sear 3 cutlets at a time.
- Sear each cutlet about 1 minute per side, until well-browned but not completely burned. Flip once with tongs.
- After searing each batch, transfer the cutlets to the prepared sheet pan.
- Bake the seared cutlets in the preheated oven for about 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Remove the chicken from the oven and let it rest 5–10 minutes before slicing and serving.
Equipment
- Cast iron pan12 inch size
- 2 Baking sheet, half sizelined with foil.
- Kitchen tongs
- Pastry Brush
- Instant-read thermometer
Notes
Pat the cutlets dry before brushing on the butter and sprinkling on the seasonings.Reducing the amount of moisture on the surface will ensure that it sears nicely instead of steaming it.
Only flip the pieces once.They need to remain in place to allow the seasoning to blacken properly. If you constantly move them around, it will stick to the pan and the spices won’t sear well.
Don’t forget to open your windowsand turn on your extractor fan as there may be some smoke as the spices sizzle!
Storing:You can store blackened chicken in an airtight container in the refrigeratorfor up to 5 days.
Only flip the pieces once.They need to remain in place to allow the seasoning to blacken properly. If you constantly move them around, it will stick to the pan and the spices won’t sear well.
Don’t forget to open your windowsand turn on your extractor fan as there may be some smoke as the spices sizzle!
Storing:You can store blackened chicken in an airtight container in the refrigeratorfor up to 5 days.