Blackened Boneless Chicken Breasts Recipes

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN BREASTS

Steps:

• Freeze chicken and sandwich rolls until ready to serve.
• Mix spices and store in a covered container; label it "Blackened Chicken Spices".
• To prepare, thaw rolls and chicken.
• Coat each piece of chicken with spice mix (adjust to taste of each person, as the mixture is spicy!).
• Using a pastry brush, baste each piece of chicken with the melted butter. Grill chicken, basting with butter after turning once.
• Grill about 10 minutes or until no longer pink in the middle, or cook in a large nonstick skillet in hot oil over medium heat for about 10 minutes.
• Serve on sandwich rolls spread with butter or mayonnaise.
• Suggested sides: chips, watermelon salad.

BLACKENED CHICKEN BREASTS

Steps:

• Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
• Sprinkle over chicken to cover both sides.
• Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
• Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.

BLACKENED BONELESS CHICKEN BREASTS

Steps:

• Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
• Dip both sides of the chicken breasts in the mixture of spices, coating well.
• Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
• Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
• To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
• For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
• Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

AIR FRYER BLACKENED CHICKEN BREAST

Steps:

• Combine paprika, thyme, cumin, cayenne pepper, onion powder, black pepper, and salt together in a bowl. Transfer spice mixture to a flat plate.
• Rub oil over each chicken breast until fully coated. Roll each piece of chicken in blackening spice mixture, making sure to press down so spice sticks on all sides. Let sit for 5 minutes while you preheat the air fryer.
• Preheat an air fryer to 360 degrees F (175 degrees C) for 5 minutes.
• Place chicken in the basket of the air fryer and cook for 10 minutes. Flip and cook an additional 10 minutes. Transfer chicken to a plate and let rest for 5 minutes before serving.

BLACKENED CHICKEN

Steps:

• Rub mixture on each side of chicken breasts.
• Cook over medium heat about 4 minutes per side or until chicken is cooked through.