Blackened Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Paprika: Adds a sweet and smoky flavor to the spice mix.

Onion powder: Provides a subtle onion flavor without the moisture of fresh onions.

Garlic powder: Delivers a concentrated garlic taste.

Cayenne pepper: Adds heat and spiciness to the dish.

Dried thyme: Contributes an earthy, slightly minty flavor.

Dried oregano: Offers a robust, aromatic taste.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a sharp, pungent flavor.

Olive oil: Used for cooking the chicken and helps in achieving the blackened crust.

When preparing blackened chicken, ensure that the spice mixture is evenly distributed over the chicken breasts. This will help achieve a consistent flavor profile. To prevent the chicken from sticking to the skillet, make sure the olive oil is hot before adding the chicken. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be seasoned the same way for a comparable flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the blackening spices well.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar onion flavor and texture, making it a suitable replacement.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar intensity and texture to garlic powder.

• cayenne pepper - Substitute with chili powder: Chili powder can provide a similar heat level, though it may have a slightly different flavor profile.

• dried thyme - Substitute with dried basil: Dried basil offers a different but complementary herbaceous note that works well in blackened seasoning.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor to oregano and can be used as a direct substitute.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but may have a slightly different texture.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different appearance.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for cooking at high temperatures.

• Allow the blackened chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container. If stacking multiple pieces, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This ensures the chicken remains fresh and flavorful.
• For longer storage, wrap each chicken breast individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.
• Place the wrapped chicken in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the blackened chicken for up to 2-3 months. This maintains the quality and taste of the chicken.
• To reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps retain moisture.
• Reheat the chicken breasts in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. Ensure the chicken is heated through to an internal temperature of 165°F (74°C).
• Serve the reheated blackened chicken with fresh vegetables, salads, or your favorite sides.

• Oven Method: Preheat your oven to 350°F (175°C). Place the blackened chicken on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 15-20 minutes or until the chicken is warmed through.

• Stovetop Method: Heat a skillet over medium heat. Add a splash of olive oil or a bit of butter. Place the chicken breasts in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is hot.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 2-3 minutes, checking halfway through. Add more time if needed, in 30-second increments, until the chicken is heated through.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge the bag in the water bath and heat for about 45 minutes.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the blackened chicken in the basket and heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and crispy on the outside.

• Small bowl: Used to combine the spices for the blackened seasoning.

• Skillet: Essential for cooking the chicken breasts and achieving the blackened exterior.

• Tongs: Handy for flipping the chicken breasts in the skillet to ensure even cooking.

• Measuring spoons: Necessary for accurately measuring the spices and olive oil.

• Cutting board: Provides a surface to rub the spice mixture onto the chicken breasts.

• Knife: Useful for trimming any excess fat or uneven pieces from the chicken breasts.

• Plate: For placing the cooked chicken breasts once they are done.

• Paper towels: To pat the chicken breasts dry before seasoning them.

Prepare the spice mix in advance: Combine the spices and store in an airtight container for quick use.

Use a meat mallet: Pound the chicken breasts to an even thickness for faster, more uniform cooking.

Preheat the skillet: Ensure the skillet is hot before adding the chicken to achieve a perfect sear.

Cook in batches: If your skillet is small, cook the chicken in batches to avoid overcrowding and ensure even cooking.

Use a meat thermometer: Check the internal temperature to ensure the chicken is cooked through without overcooking.