Let’s be honest, chicken breast can sometimes feel a little uninspired. It is the go to protein for so many of us, but it can easily fall into a routine of being dry or bland. I get it. We are all looking for great Chicken Breast Recipes that are both easy and exciting.
What if I told you that in about 30 minutes, you could have incredibly juicy, flavorful chicken with a beautiful crust? This blackened chicken recipe is the answer. It is one of my favorite Quick Dinner Ideas for a busy weeknight, and it always gets rave reviews.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. We are talking about a blend of smoky, savory, and slightly spicy notes that come together beautifully. The spice rub creates a dark, delicious crust when it hits the hot pan, sealing in all the juices. Every bite is a treat.
It is also incredibly simple to make. You do not need any special skills or equipment. If you have a skillet and a few common spices, you are ready to go. This makes it a wonderful choice for cooks of all levels, especially beginners who want to build confidence in the kitchen.
This recipe is a lifesaver on busy evenings. From start to finish, you are looking at around 30 minutes. The cleanup is minimal too, especially if you use a single cast iron skillet. It’s a true one pan wonder that delivers on taste without a lot of fuss, making it a staple for Delicious Family Dinners.
Finally, it’s very versatile. You can serve this chicken in so many ways. Slice it over a salad, put it in a wrap, serve it with roasted vegetables, or pair it with rice. The possibilities are nearly endless, so you can adapt it to what you have on hand.
Ingredients
The magic of this recipe is in the spice blend. It looks like a lot of ingredients, but they are mostly common spices you might already have in your pantry. The combination is what creates that signature blackened flavor.
- 2 boneless, skinless chicken breasts
For The Blackened Seasoning
- 6 tablespoons unsalted butter (¾ stick)
- 2 teaspoons ground sweet paprika
- 2 teaspoons ground spicy paprika
- 2 teaspoons ground thyme
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
For Serving (Optional)
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon chopped fresh cilantro
- 3 tablespoons sour cream
Step By Step Instructions
Ready to get cooking? Let’s walk through how to make this delicious Pan Fried Chicken Breast. Just follow these simple directions and you will have a wonderful meal in no time.
Step 1: Prepare The Seasoning And Butter
First, we need to get our flavor base ready. Take 4 tablespoons of your unsalted butter and melt it. You can do this in a small saucepan over very low heat or in the microwave. If using a microwave, do it in 10 second bursts to avoid any splatters.
Once the butter is melted, pour it into a small bowl. Add all of your blackened spices to the bowl. That includes the sweet paprika, spicy paprika, thyme, cumin, garlic powder, onion powder, and kosher salt. Give it a good stir until everything is well combined into a thick, fragrant paste.
Step 2: Marinate The Chicken
Now it is time to coat the chicken. Take your spice and butter mixture and rub it all over the boneless, skinless chicken breasts. Be generous and make sure every surface is covered. This is where all the flavor comes from!
Let the chicken sit and marinate for about 20 minutes at room temperature. This short time allows the spices to really penetrate the meat. It makes a huge difference in the final taste, so try not to skip this part. It is one of the easiest Chicken Breast Recipes you will find.
Step 3: Cook The Chicken
Place a large skillet, preferably cast iron, over medium high heat. Add the remaining 2 tablespoons of butter and let it melt. The pan should be nice and hot before you add the chicken. This is key to getting a great sear for our Pan Fried Chicken Breast.
Carefully place the chicken breasts in the hot skillet. You should hear a satisfying sizzle. Let them cook for about 7 to 8 minutes on the first side without moving them. This allows that beautiful dark crust to form. Flip the chicken and cook for another 7 to 8 minutes on the other side.
The chicken is done when it is cooked through and charred on the outside. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. This is the safest way to ensure it is cooked properly.
Step 4: Rest And Serve
This step is so important! Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
After resting, slice the chicken against the grain. Squeeze fresh lime juice over the top for a bright, zesty finish. Garnish with some fresh cilantro if you like, and serve with a dollop of sour cream on the side. It is a fantastic combination of flavors.
How To Store Leftovers
If you happen to have leftovers, they store very well. Allow the chicken to cool completely to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 4 days. This is great for meal prep and future Quick Dinner Ideas.
You can also freeze the cooked chicken. Wrap each piece tightly in plastic wrap and then place them in a freezer safe bag or container. It will keep well in the freezer for up to 3 months. When you are ready to eat it, thaw it overnight in the refrigerator.
Leftover blackened chicken is amazing in salads, sandwiches, tacos, or pasta dishes. It is a great way to add a punch of flavor to another meal, proving how adaptable great Chicken Breast Recipes can be.
Tips
For more even cooking, you can pound the chicken breasts to a uniform thickness before marinating. Place the chicken between two pieces of plastic wrap and gently pound the thicker parts with a meat mallet or a heavy rolling pin.
Do not overcrowd the pan. If your skillet is not large enough to comfortably fit both chicken breasts with space around them, cook them one at a time. This ensures each piece gets a beautiful, even char instead of steaming.
Feel free to adjust the spice level. If you prefer less heat, you can reduce the amount of spicy paprika and increase the sweet paprika. If you like it extra spicy, add a pinch of cayenne pepper to the spice mix.
A cast iron skillet is highly recommended for this recipe. It holds heat exceptionally well and will give you the best possible crust on your Pan Fried Chicken Breast. If you do not have one, a heavy bottomed stainless steel skillet will also work.
Conclusion
And there you have it! A straightforward and incredibly flavorful chicken dinner that is sure to become a regular in your rotation. This is one of those Chicken Breast Recipes that proves simple ingredients can create something truly special.
It is perfect for a quick weeknight meal but also impressive enough to serve to guests. This recipe is a clear winner for creating Delicious Family Dinners without spending hours in the kitchen. I hope you give it a try and love it as much as I do!
FAQ
Can I Use Chicken Thighs For This Recipe?
Absolutely. Boneless, skinless chicken thighs would be delicious. They have a bit more fat, which adds even more flavor and moisture. You will need to adjust the cooking time slightly, as thighs can take a few minutes longer to cook through.
What Can I Serve With This Chicken?
This chicken is very versatile. It pairs wonderfully with a side of rice and beans, roasted sweet potatoes, or a simple green salad. You could also serve it with corn on the cob or a creamy coleslaw. It is a fantastic centerpiece for many Delicious Family Dinners.
Is Blackened Chicken Very Spicy?
The spice level is moderate and can be easily adjusted. This recipe uses both sweet and spicy paprika to create a balanced flavor. If you are sensitive to heat, you can use all sweet paprika. If you want more of a kick, add a little extra spicy paprika or a pinch of cayenne.
How Do I Know When The Chicken Is Cooked Through?
The most reliable way to check for doneness is with an instant read meat thermometer. Insert it into the thickest part of the chicken breast. It is fully cooked and safe to eat when the internal temperature reaches 165°F or 74°C. The juices should also run clear when pierced.
Blackened Chicken Breast
Create incredibly juicy and flavorful blackened chicken with a perfect crust in just 30 minutes. This easy recipe is a family favorite for quick weeknight dinners and always gets rave reviews.
Requirements
Ingredients
Instructions
- Prepare the Seasoning and Butter: Take 4 tablespoons of your unsalted butter and melt it. You can do this in a small saucepan over very low heat or in the microwave. Pour it into a small bowl. Add all of your blackened spices to the bowl. That includes the sweet paprika, spicy paprika, thyme, cumin, garlic powder, onion powder, and kosher salt. Give it a good stir until everything is well combined into a thick, fragrant paste.
- Marinate the Chicken: Now it is time to coat the chicken. Take your spice and butter mixture and rub it all over the boneless, skinless chicken breasts. Be generous and make sure every surface is covered. Let the chicken sit and marinate for about 20 minutes at room temperature.
- Cook the Chicken: Place a large skillet, preferably cast iron, over medium high heat. Add the remaining 2 tablespoons of butter and let it melt. The pan should be nice and hot before you add the chicken. Carefully place the chicken breasts in the hot skillet. Cook for about 7 to 8 minutes on the first side without moving them. Flip the chicken and cook for another 7 to 8 minutes on the other side. The chicken is done when it is cooked through and charred on the outside. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Rest and Serve: This step is so important! Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for at least 5 minutes. Slice the chicken against the grain. Squeeze fresh lime juice over the top for a bright, zesty finish. Garnish with some fresh cilantro if you like, and serve with a dollop of sour cream on the side.
Notes
For more even cooking, pound chicken breasts to a uniform thickness before marinating. A meat mallet or rolling pin can help.
Do not overcrowd the pan. If your skillet is not large enough, cook the chicken breasts one at a time to ensure a proper sear.
Feel free to adjust the spice level. Reduce spicy paprika for less heat, or add a pinch of cayenne pepper for more kick.
A cast iron skillet is highly recommended for this recipe, as it holds heat well and helps create the best crust.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Nutrition
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Sugar
Fat
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