Spicy and bold-tasting, this 30-minute recipe elevates the humble chicken breast into a wonderfully flavorful dish. This blackened chicken is incredibly flavorful. It has quickly become one of my favorite ways to prepare chicken. It’s easy to make, and the fact that it’s ready in just 30 minutes is an added bonus. Chicken is tasty and affordable, and everyone in my family likes it. So, I make chicken recipes often, including chicken fajitas, chicken chili, tandoori chicken, and butter chicken.
Instructions
Recipe Card
To season: Kosher salt, paprika, dried thyme, onion powder, garlic powder, and cayenne pepper. Chicken: I use boneless, skinless chicken breasts in this recipe. Avocado oil: This neutral-tasting oil is an excellent choice for high-heat cooking. Melted ghee works, too.
You start by mixing the spices and salt together. Next, coat the chicken with oil and sprinkle it with the spice mixture. Let the chicken rest before slicing and serving to ensure it remains juicy. The rest time will prevent juices from escaping as soon as you cut the chicken. If your chicken breasts are larger than 8 ounces, they will need more time in the oven - 15 minutes or longer. In this case, loosely cover the pan with foil after the first 12 minutes to prevent the tops from burning. Regardless of its size, the best way to ensure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
Buffalo cauliflower Roasted broccoli Carrot chips Roasted bell peppers Roasted okra Roasted zucchini Roasted yellow squash
It also goes well with a simple salad such as cucumber tomato salad, arugula salad, or creamy cucumber salad. Reheated chicken is often dry, so I prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for lunch. They’re excellent in this chicken cobb salad. The leftovers are also perfect in a sandwich made with this almond flour bread or in a lettuce wrap.
