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Blackened Boneless Chicken Breasts

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Ingredients

Adjust Servings:
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
4 boneless skinless chicken breasts about 1 1/4 lbs
2 teaspoons vegetable oil

Nutritional information

221.4
Calories
90 g
Calories From Fat
10.1 g
Total Fat
4.5 g
Saturated Fat
81.1 mg
Cholesterol
680.9 mg
Sodium
3.3 g
Carbs
0.9 g
Dietary Fiber
0.4 g
Sugars
28.6 g
Protein
154 g
Serving Size

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Blackened Boneless Chicken Breasts

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    Cuisine:

    My chicken breasts were kinda thick so it took a lot more than 2 minutes per side. Next time I'll cut it in half to make 2 thin pieces. Also like someone else said, decrease the amount of cayenne a bit cause I can get a little too hot. Everybody absolutely loved it. They said it was the best chicken they had.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Blackened Boneless Chicken Breasts, From “A Guide to Inspired Meals”, a book of recipes from Lipton Sides., My chicken breasts were kinda thick so it took a lot more than 2 minutes per side. Next time I’ll cut it in half to make 2 thin pieces. Also like someone else said, decrease the amount of cayenne a bit cause I can get a little too hot. Everybody absolutely loved it. They said it was the best chicken they had., I will definitely make this chicken again. It was sooooo delicious!!! Very fast and easy to make. The only thing I would change is the amount of ground cayenne pepper you suggested to put in the rub because it turned out very hot, which I don’t mind b/c I’m a Mexican. But my children are not used to a lot of heat yet. So instead of 1 tsp of ground cayenne pepper, I would put from 1/4 to 1/2 tsp. Thanks for sharing this yummy recipe!!


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    Steps

    1
    Done

    Mix All Dry Spices in a Medium Bowl, Large Enough to Also Use to Coat the Chicken.

    2
    Done

    Dip Both Sides of the Chicken Breasts in the Mixture of Spices, Coating Well.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    to Serve, Cut Chicken Breasts Into 3/4-Inch Slices on an Angle and Fan Out on Plate.

    6
    Done

    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.

    7
    Done

    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.

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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