Blackened Chicken Breast-You can't deny the appeal of a quick and simple one pan seared chicken breast covered in a flavorful spice blend! This New Orleans staple of creole cuisine results in juicy, succulent, and tender chicken with a spicy Louisiana twist.
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This recipe is gluten free, dairy free, as well as paleo friendly! You'll also note that the instructions only contain three steps, making this a great option for a quick and easy main dish for a family dinner.
This Louisiana specialty has a broad appeal, and can be eaten as is, paired with any number of side dishes or sauces, (like herb couscous and roasted tomatoes) in a bun as a sandwich, sliced on a salad or pasta. It can even be transformed into a fantastic chicken salad for sandwiches.
Blackening
I feel the need to clarify a few things about blackening, as there is an awful lot of bad information floating around about it, both as a seasoning blend, and cooking technique. Blackening does not mean burnt! The seasoning darkens during the searing process and gets a bit black, therefore the name. If it actually burns, it will taste bitter and acrid. Blackened foods should be somewhat spicy, but not "burn your face off" hot. It's a popular misconception that folks in Louisiana like their food burnt and spicy as hell, totally not true.
This recipe calls for my blackening spice blend, which I, of course, highly suggest. If you would like to use a retail variety, I promise it won't hurt my feelings, but I can't stand by the results unless it's Paul Prudhomme seasoning magic, since he created not only the blend, but also the entire style of cooking.
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Ingredients
- chicken breasts - boneless and skinless.
- vegetable oil - clarified butter, shortening, or even lard will work very well also, any fat that will handle very high heat without smoking and burning.
- blackening spice blend - see the above commentary about this ubiquitous Louisiana spice blend.
Instructions
Step One - Season and Sear
Coating the chicken. Evenly and thoroughly coat the smooth side of the chicken, patting on with gentle pressure. allow it to sit for a couple of minutes to stick, and then lightly shake off excess. Make sure to follow these directions carefully.
Allow the pan to get very hot over high heat, then add oil. Swirl to coat evenly, allow to heat for 20 seconds or so, until almost smoking. If the pan and the oil are not hot enough, the seasoning will not adhere to the meat and instead stay in the oil and the surface of the pan. Notice how to safely lay them in the pan, making sure to gently allow the last bit to land facing away from you and your hand.
Step Two - Flip and Bake
Allow to sear in the pan without moving or touching the breasts until the edges start to become opaque. This is vital, as to move or flip too soon will once again result in leaving the seasoning in the pan. Flip with tongs, and allow to sear on the other side for a few seconds.
Place the foil on the sheet pan, spray lightly with non-stick, and place the chicken, seasoned side up. Cook in a 350 degree oven until the center of the thickest part reads 165, approximately 10 to 15 minutes, depending on the size and thickness of the meat.
Helpful Hint
Get your pan hot! One of the reasons that this is always more of a restaurant food item is just because of that one technique. Put your skillet on high heat and leave it alone for about 30 seconds. Then add the oil. Let the oil get hot for a few seconds also, and then add the chicken. If the chicken doesn't audibly and visually sizzle, then wait a little longer. Your patience will be rewarded!
Variations
This is actually more of a method than it is a strict recipe. If you follow these instructions, you can apply this method to lots of delish items!
- Fish - the recipe that put this technique on the map was for redfish, but it is great with any fish, (we love it with salmon).
- Pork - chops, loin, or tenderloin are all a perfect foil for this seasoning and searing.
- Shrimp - one of my personal favorite treatments of these little guys for sure!
- Steaks - sprinkle on some of this magic creole seasoning and sear up a beautiful crust on your best cuts of beef.
Chef Tip
This technique will produce a bit of smoke no matter what, so make sure to turn on your kitchen exhaust fan. If circulation of air is an issue in your kitchen, perhaps open a window before getting started. I have been known to set off a smoke detector when doing this one!
Storage and Reheating
Finished chicken breasts will store tightly sealed in the fridge for about 4 days.
We do not recommend freezing, as the defrosted product will be quite dry.
Re heat very gently, either wrapped tightly in the microwave for a minute, or two at the most, or cut up into smaller pieces and sautéed into a pasta or sauce.
Recipe
Blackened Chicken Breast
Equipment
- 1 skillet heavy bottomed, or cast iron
- 1 tongs
- 1 Sheet pan
- 1 aluminum foil sheet to cover sheet pan
- 1 probe thermometer
Ingredients
- 1 each boneless skinless chicken breast around 6 ounces each, one per serving
- 1 tbsp. blackening seasoning blend either made from recipe post, or Paul Prudhomme brand
- 3 tbsp. vegetable oil
- 1 each non stick pan spray
Instructions
- heat oven to 350 degrees
- line the surface of the sheet pan with foil and lightly spray with non stick
- season smooth side of chicken breast/s thoroughly and evenly, patting lightly to coat
- allow chicken breasts to sit for about 2 minutes to let seasoning "stick"
- in the meantime, heat skillet over high heat until very hot, about 2 minutes
- add oil to pan, allow to heat through until almost smoking, about 30 seconds
- carefully add chicken breasts to pan, seasoned side down, laying them in away from hand and body
- allow them to cook patiently, do not touch or attempt to flip them until the edges become opaque and you can see the fat seep out in white streams
- flip over, allow to sear on opposite side for another 30 seconds
- remove the chicken from the skillet with tongs, place on sheet pan
- cook in oven on middle rack until the thickest part reads 165℉ with the thermometer, about 10 to 15 minutes
rushingwaters
the baking part was essential, I had a roommate cook this for me once and the outside was burnt, while the inside was raw. obviously the oven was not used.
Jason Miller
Yes Seth, the only way to blacken entirely in the pan is if the meat is very thin. We are so glad you tried the recipe.
Robin
Goodd info. Luckyy me I raan across your blog by acxcident (stumbleupon).
I've saved aas a favoite foor later!