Blackened Chicken

Name: Blackened Chicken
Yield: Serves 4
Ingredients: 1 tablespoon, smoked paprika; 1 tablespoon, paprika; 1 tablespoon, kosher salt; 2 teaspoons, garlic powder; 2 teaspoons, onion powder; 1½ teaspoons, pepper; 1½ teaspoons, dried oregano; 1½ teaspoons, dried thyme; ½–1 teaspoon, cayenne pepper; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1 teaspoon, vegetable oil; 3 tablespoons, unsalted butter, cut into 6 pieces, divided

71 comments

Appears in Cook's Illustrated September/October 2021, America's Test Kitchen TV

Main Courses

Chicken

Cast-Iron Skillet

A controlled burn pushes the savory depth of spice-rubbed proteins to another level.

SERVES4

TIME55 minutes

has video

WHY THIS RECIPE WORKS

Blackening refers to coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot cast-iron skillet until the fat and spices smoke and char but don't completely burn. It's usually a smoky business, bu...

This is a members' feature.