Blackened Chicken Breast
Spice up that plain old chicken with this New Orleans treatment
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
Notes
Gluten and dairy free