blackened chicken

Blackened Chicken is a hearty, protein-rich dish that is flavorful and easy to make. Pair it with salads and casseroles for a balanced meal!

Easy Blackened Chicken

chicken breasts (about 1/2 lb. each)

paprika

cumin

cayenne pepper

Italian Seasoning herbs

thyme

onion powder

garlic powder

salt

black pepper

canola oil (divided)

Preheat oven to 450 degrees F.

In a shallow dish, whisk together all the seasonings: paprika, cumin, cayenne pepper, thyme, onion powder, garlic powder, kosher salt, and black pepper.

Dry chicken breasts with paper towels and coat with two tablespoons of canola oil on both sides. Toss both sides in the seasoning mixture, pressing with your fingers to help the coating adhere.

Heat a large cast iron skillet over high heat until smoking hot, for about 5 minutes. Add just about 1 tablespoon of canola oil and brush it well all over the skillet.

Add the chicken breasts and cook for about 30 seconds on each side to blacken, then transfer the skillet into the oven to finish cooking, for another 12-15 minutes. Chicken should be no longer pink in the center and the internal temperature should reach 160 degrees F.

Remove chicken to a platter, cover with foil and allow to rest for 5 minutes before slicing and serving.

https://www.youtube.com/watch?v=_YJJIwbRhU0

Blackened Chicken is a hearty, protein-rich dish that is flavorful and easy to make. Pair it with salads and casseroles for a balanced meal!
Get the Recipe: https://sweetandsavorymeals.com/blackened-chicken-breasts/

Keto Blackened Chicken Recipe

Easy Cajun Chicken and Rice Recipe

rice

water broth

chicken breasts

Cajun or Creole Seasoning

olive oil

onions and bell peppers

Ro-Tel

cheddar cheese

Combine rice, water (or broth) and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Remove from heat and set aside when done. Keep covered.

Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with cajun seasoning. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side. Remove chicken to a plate and set aside.

Add the remaining olive oil to the pan, increase heat to high, and when the oil is hot, carefully add the onions and bell peppers. Add more seasoning and cook, stirring occasionally, until the vegetables are softened and browned.

Add the tomatoes to the onions and bell peppers, then add the chicken back in, along with any juices that may have collected on the plate. Add the cooked rice and stir until well combined. Add the cheese if desired and stir well to combine

I could tell this recipe had the potential to be fantastic. I made it the first time as close as possible to the original. Then I experimented the next few times. FRESH peppers &amp; onions, minced garlic and NO cheese.  The last time I made it with half chicken and half shrimp. The chicken cooked right was a perfect with the shrimp. 

No change to the rice, but please do not use instant. Make the real thing. Don't use olive oil to brown the chicken. I used canola oil and an extremely hot heavy pan. Brown the meat good, I smoke the kitchen, and remove from pan. In a 2nd frying pan at medium heat, add olive oil, garlic and peppers &amp; onions, which were cut into 1" squares. Saute peppers &amp; onions until they get soft. DO NOT brown them or over cook to brown color.  

Transfer to the heavy pot at medium heat, quickly scrape the browning from the meat into the vegetables and add chicken &amp; tomatoes. Add rice.

Saute seasoned shrimp in the 2nd pan with a little olive oil and garlic. OK to slightly under cook. Add to first pot, stir well. Ready when chicken is cooked thru. 

Yes, it takes time, but with the chicken seared correctly and fresh peppers &amp; onions, it's worth the time.

I love you Kevin and Amanda! This was so delicious!  I added some red pepper flakes as I was cooking and shredded lettuce to the top when it was finished.  I will definitely be saving your recipe and cooking it again soon!  Thank you!

Recipe looks good and easy but when I try to print your recipe all the pop up ads block the instructions from printing. I will try this tonight as soon as I learn how to make creole seasoning.

I’ve made this recipe multiple times and it’s always good,

This Cajun style blackened chicken recipe brings juicy flavorful chicken breasts to your table in under 20 minutes.

smoked paprika

oregano

chicken breast

canola oil

Combine smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper,  oregano and salt in a Ziploc bag.  Shake to combine.

Brush chicken breasts lightly on both sides with oil or spray with baking spray. Use your hands to spread the seasonings evenly over the chicken.

Heat one tablespoon canola oil in a nonstick skillet over medium to medium high heat until it is smoking. Cook chicken until it is golden brown (almost black) on both sides and cooked through; approximately 5 minutes each side. Remove from skillet. Cover with a loose aluminum foil tent; let rest for 10 minutes.

I don't know why I never think to make blackened chicken -- this looks incredibly delicious! Can't wait to make it soon!

The spice mix for this chicken sounds amazing! Will be making it for dinner soon.

There's some serious flavor in this dish! It worked out perfectly and everything was so well balanced!

Such a delicious and easy recipe! I sliced it an served it over salad greens. Everyone loved it.

Love that the blackened seasoning is homemade. This is so simple and the whole family loves it!

I love this recipe! The spice blend is amazing - not too spicy - and pairs so well with the chicken! Turns out moist and delish every time!

Love how easy this recipe is. It’s perfect for our family!

This is my favorite at restaurants on top of salads- love that I can make this at home now!

I used chicken tenders and served over mixed greens. I also shook the chicken in the bag with the seasonings. Worked great!

These blackened chicken tenders are super quick and easy to make! They are the perfect wholesome and flavor loaded dinner for a busy night. Serve them with ranch dressing, or blue cheese dressing for a real treat!

Blackened Chicken Tenders Recipe

chicken tenderloins ((about 12))

butter

Italian seasoning

tsp Old Bay seasoning

tsp salt

tsp cayenne pepper (or up

Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, salt, and cayenne pepper (optional) and mix.

Lay the chicken tenders flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.

Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.

Once the butter is melted and starting to brown, but not smoke, put the chicken flat in the skillet. Do not crowd the skillet.  Cook the chicken in batches if necessary.

Let the chicken cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2 minutes on the other side. Then reduce heat to low, cover the pan and continue to cook until the chicken reaches an internal temp of 165˚F (about 1-2 more minutes.)

Remove the chicken from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or freshly squeezed lemon if desired.

Creamy, cheesy, and so very easy to make, these Blackened Chicken Enchiladas are here to liven up your kitchen! Each enchilada is slathered in homemade salsa verde, filled with tender blackened chicken, then smothered in cheese, sour cream, red onion, cilantro, and a whole lot of love!

Blackened Chicken Enchiladas

lbs tomatillos (with husks removed and rinsed)

jalapeno (up to 1 jalapeno

cilantro (packed)

onion

lime juice

garlic

chicken breasts (or thighs)

chicken broth

tsp cajun

chipotle pepper plus 1 tbsp chipotle sauce

tbsp Land O Lakes® Butter

sour cream (optional)

Land O Lakes® Butter

12-14 corn tortillas

Monterey jack or Mexican cheese blend

red onion (chopped for garnish)

tomatoes (chopped for garnish)

cilantro leaves

sour cream

Find the full recipe HERE

For the Salsa Verde

Add chicken to a medium sized pot or pan then cover with chicken broth. Sprinkle in Cajun seasoning, chipotle pepper, and sauce then add Land O Lakes® Butter with Canola Oil.

Bring to a simmer over medium heat, then reduce heat to low and cook covered for about 20 minutes. Remove chicken and place in a separate bowl and allow it to cool to room temperature.

Once cooled, shred chicken with a fork or knife or even with a hand mixer, then toss with ½ cup of the premade salsa verde and sour cream, if desired, and set aside.

For the Chicken

Preheat the oven to 350 degrees.

Add 1 tablespoon Land O Lakes® Butter with Canola Oil to a pan and melt over medium-high heat. Add 1 corn tortilla and cook for about 10-15 seconds then flip over and cook again for another 10-15 seconds. Remove from the pan and place on paper towels to drain. Repeat with all the tortillas (add more butter with canola oil as needed) until they are all warmed through.

Add ½ cup of salsa verde to the bottom of a greased or nonstick sprayed casserole dish and spread out.

Next add about 1 tablespoon prepared chicken to the center of each tortilla and roll it up. Add each filled tortilla seam down to the greased casserole dish and repeat until complete.

Pour the rest of the salsa over the top of the tortillas evenly, top with cheese, then finally cover with foil.

Bake for about 15 minutes, then remove the foil and bake for 5-10 minutes more until the cheese is completely melted.

Garnish with chopped red onion, chopped tomatoes, cilantro, and sour cream if desired and serve.

To Assemble

Blackened chicken is bursting with bold flavors, and it's unexpectedly moist and juicy to boot! Ready in 30-minutes, this is one fantastic chicken dish.

Blackened Chicken (Easy Dinner Recipe)

white pepper

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet with non-stick spray or butter. Preheat a cast-iron skillet over high heat for 5-10 minutes or until smoking hot.

Whisk together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Grease the chicken breasts with cooking spray and rub the spice mixture evenly onto them.

Place the chicken in the preheated skillet and sear both sides for 1 minute each. Transfer the breasts onto the greased baking sheet.

Bake the chicken for 15-20 minutes, or until no longer pink in the middle and the juices run clear. If using a meat thermometer, the chicken’s internal temperature should be 165 degrees Fahrenheit. Let the chicken rest for 5 minutes. Serve and enjoy!

This blackened chicken Alfredo pasta pairs flavorfully seasoned blackened chicken, with a rich creamy Alfredo pasta sauce. This Alfredo sauce recipe quickly comes together with minimal ingredients, for the perfect weeknight dinner.

Blackened Chicken Alfredo Pasta

blackening seasoning

unsalted butter (divided)

garlic (minced)

heavy cream

freshly grated parmesan reggiano

linguine (cooked al dente)

pasta water

flat leaf parsley (chopped)

Kosher salt

Preheat oven to 400F.

In a pasta pot, get salted water boiling.

Season both sides of chicken breast with blackening seasoning and rub it in.

In a cast iron skillet over medium/high heat, add 2 tbsp butter. Once melted and bubbling hot, add the chicken breast. Sear chicken on each side for 2 minutes. Transfer skillet to the oven for 10-15 minutes until the internal temperature is 165F. The thickness of the chicken will affect the cook time.

While the chicken cooks make the Alfredo pasta. Cook the linguine al dente, according to package instruction. Reserve a cup of pasta water.

Over medium heat, melt butter in the skillet, once melted add in the garlic and sauté for one minute. In a bowl, whisk the egg yolk with the cream. Add it into the skillet with the garlic.

Allow the sauce to come to a gentle boil, then whisk in the parmesan cheese until melted and combined. Add in kosher salt and black pepper to taste.

Add in the al dente pasta and begin tossing the pasta in the sauce, adding the pasta water to thin the sauce. Continue to add pasta water do so until silky sauce is achieved.

Serve the blackened chicken sliced over the Alfredo pasta or on the side. Garnish with freshly chopped Italian parsley over the top. Enjoy!

Learn how to make grilled blackened chicken with your very own homemade blackening rub!

How to Make Grilled Blackened Chicken

red pepper

garlic salt

pepper

https://www.youtube.com/watch?v=acCxXEinC2g

Learn how to make grilled blackened chicken with your very own homemade blackening rub!

https://farmlifediy.com/how-to-make-grilled-blackened-chicken/

#chicken #bbq #easyrecipe

How to Make Blackened Chicken

Easy and delicious, this blackened chicken is wonderful on a salad, in a sandwich, or just straight up for dinner. Done in under 30 minutes on the grill or in the oven.

Blackened Chicken Breasts

cayenne pepper (adjust

white pepper (use black pepper if you want)

Clean and oil the grill. Preheat grill to a surface temperature of about 450° which is medium-high on most grills. You must get the surface temperature correct.

Trim breasts well. You can brine if you wish but then skip the salt in the rub. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoons sugar for 20 to 60 minutes help keep them moist.

Mix rub 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon cumin, 1/4 teaspoon thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon white pepper. You may adjust the cayenne to taste and use black pepper if you want.

Rub the dry mix on breast front and back. You only have 2 teaspoons so a light coat.

Grill over direct heat with the grill lid closed for 5 minutes then flip every 5 minutes until internal temp is 165°. About 25-30 minutes. Oven instructions in the recipe tips below.

Lightly tent for 5 minutes before serving.

When it comes to an easy weeknight meal my oven-roasted blackened chicken is sure to please! Serve with your favorite side dishes for an extra special meal!

Oven Roasted Blackened Chicken

coarse sea salt

marjoram

nutmeg

fennel seed

smoked sweet paprika

allspice

mustard seed

chicken

blackened seasoning

vegetable oil

mix all the seasonings in a small bowl and store in an airtight container for up to 3 months.

Cajun-Italian Blackening Seasoning

Preheat oven to 400 degrees

Coat the skin side of the chicken with blackening seasoning, and set aside until needed.*Use as little or as much seasoning as you like, saving the rest for later.

Heat a large skillet over medium-high heat, then add the cooking oil and chicken halves seasoned skin down. Press the chicken down into the pan. Cover and cook over medium heat for 8-10 minutes or until chicken has seared and has good color.

Place chicken in a baking dish on a rack and continue baking for about 40 minutes or until you have an internal temperature of at least 165 degrees. (check the thickest part of the chicken)

Blackened Chicken

A flavorful and high protein chicken wrap.

Blackened Chicken Wrap

Chicken Breasts, 1-2

Salt, a sprinkle

Cooking oil, 10 g

Smoked Paprika, 5 g

Onion Powder, 5 g

Cayenne Pepper, 3 g

thyme, a sprinkle

Greek Yogurt, 100 g

Low-fat sour cream, 100 g

Lemon juice, 1/4 lemon

Dill, a spoonful

Black Pepper,

Flour tortillas, 2-3

Lettuce, undefined

Tomatoes, undefined

Pickled onions, undefined

Prep the chicken

First, thin out the chicken breast (s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.

 Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry brine). 

Mix together all of the remaining spices in a small bowl. Now you are ready to black the chicken: liberally sprinkle the spice mix over all sides of the chicken. Don’t hold back here — you want full coverage on the meat.

Sear the chicken

Set a frying pan over medium-high heat with a drizzle of oil. If you have a surface thermometer, the ideal pan temp is about 385°F/196°C when you drop in the chicken. 

The goal is to blacken this spice mix onto the chicken into a crust. Sear until you are right on the edge of the crust being burnt, but it’s actually not. It should be very dark. Flip the chicken over, add a bit more oil to the pan, and sear the other side. 

Many recipes sear and then throw the whole pan in the oven, but if your breast was thinned out you should be able to cook it through in the pan without burning the seasoning.

Pull the chicken breast off when it hits 155°F/68°C so it doesn’t dry out. Let it rest before slicing up to maintain moisture, during which you can mix the sauce.

Mix the sauce

Mix together all yogurt sauce components in a bowl. Thin the sauce out with a splash of water until your desired consistency is reached. Taste and adjust with more lemon juice or spices if needed.

Assemble the wraps

Slice the cooked chicken. Add a portion to a tortilla with a spoonful of the sauce, pickled onions, lettuce, and tomatoes. Wrap up tightly and slice into two pieces. Repeat with remaining ingredients. 

Enjoy immediately or wrap in foil to store in the fridge.

https://www.youtube.com/watch?v=c1EpTfvPc84&t=172s

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How to cook Healthy Meals and never run out of ideas.

Spice up your dinner routine with this quick and easy blackened chicken—perfectly seasoned, juicy, and ready in no time, whether you cook it in a skillet, on the grill, or in a grill pan!

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Top Tags

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