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Blackened Chicken
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Recipe - Welcome
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Blackened Chicken
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 Tbs paprika
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 to 1/2 tsp ground cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf oregano
3 Tbs olive oil
4 chicken breasts
6 Tbs butter
Directions
  1. In a bowl stir together the paprika, salt, garlic, onion powder, cayenne pepper, black pepper, thyme and oregano. Place the chicken in a large zip top bag and add the seasoning. Add two tablespoons of oil and shake the bag until the chicken is well-coated. Refrigerate for 4 hours or overnight.
  2. In a cast iron skillet, add the remaining oil. Over high heat, sear the chicken on both sides to brown and add the butter to the pan. Cover and turn heat to low. Cook for 15 to 20 minutes until chicken is cooked through. Transfer to a serving platter and spoon melted butter over the top.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 Tbs paprika
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McCormick Paprika - 2.12 Ounce
$3.28$1.55/oz
1 tsp salt
Not Available
1 tsp garlic powder
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McCormick Garlic Powder - 3.12 Ounce
$5.68$1.82/oz
1 tsp onion powder
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McCormick Onion Powder - 2.62 Ounce
$3.98$1.52/oz
1/4 to 1/2 tsp ground cayenne pepper
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Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.28$1.93/oz
1/2 tsp freshly ground black pepper
Not Available
1/2 tsp dried leaf thyme
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Brookshire's Thyme - 0.7 Ounce
$3.28$4.69/oz
1/2 tsp dried leaf oregano
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Brookshire's Oregano - 0.5 Ounce
$3.28$6.56/oz
3 Tbs olive oil
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Brookshire's Olive Oil, Extra Virgin - 8.5 Fluid ounce
$3.48$0.41/fl oz
4 chicken breasts
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Smart Chicken Boneless Skinless Chicken Breasts, Vegetable Grain-Fed - 1 Pound
$8.98 avg/ea$8.98/lb
6 Tbs butter
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Challenge Butter Butter, Salted - 4 Each
$6.48$1.62 each

Directions

  1. In a bowl stir together the paprika, salt, garlic, onion powder, cayenne pepper, black pepper, thyme and oregano. Place the chicken in a large zip top bag and add the seasoning. Add two tablespoons of oil and shake the bag until the chicken is well-coated. Refrigerate for 4 hours or overnight.
  2. In a cast iron skillet, add the remaining oil. Over high heat, sear the chicken on both sides to brown and add the butter to the pan. Cover and turn heat to low. Cook for 15 to 20 minutes until chicken is cooked through. Transfer to a serving platter and spoon melted butter over the top.