Blackened Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Olive oil: Used to coat the chicken breasts, helping the seasoning adhere and adding a touch of richness.

Blackened seasoning: A blend of spices that gives the chicken its distinctive blackened flavor and color.

To achieve a perfectly blackened chicken, ensure your skillet is preheated to the right temperature. A medium-high heat is crucial for creating that signature crust without overcooking the chicken breasts. When you place the chicken in the skillet, avoid moving it around too much. This allows the seasoning to form a beautiful, flavorful crust.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be seasoned and cooked in the same way as chicken breasts.

• boneless, skinless chicken breasts - Substitute with tofu: For a vegetarian option, firm tofu can be used. It absorbs flavors well and can be blackened similarly to chicken.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking at high temperatures.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, suitable for blackening chicken.

• blackened seasoning - Substitute with Cajun seasoning: Cajun seasoning has a similar blend of spices and can provide the same bold, spicy flavor.

• blackened seasoning - Substitute with homemade spice mix: Combine paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt to create a similar flavor profile.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Use airtight containers or heavy-duty freezer bags to store the blackened chicken. This will keep the chicken fresh and prevent any unwanted odors from seeping in.
• If you plan to consume the chicken within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, place the chicken in the freezer. It can be frozen for up to 3 months without losing its flavor and texture.
• When freezing, consider portioning the chicken breasts individually. This makes it easier to thaw only what you need.
• Label your containers or bags with the date of storage. This helps you keep track of how long the chicken has been stored.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. Reheat in a skillet over medium heat, in the oven at 350°F, or in the microwave until heated through.
• If reheating in a skillet, add a splash of olive oil to prevent sticking and to help maintain the chicken's moisture.
• Avoid reheating multiple times, as this can dry out the chicken and diminish its flavor.
• Pair your reheated blackened chicken with fresh vegetables, a side of rice, or a crisp salad for a complete meal.

• Preheat your oven to 350°F. Place the blackened chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the internal temperature reaches 165°F.

• Use a skillet to reheat. Add a splash of olive oil to the pan and heat over medium. Place the chicken breasts in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through, until warmed through.

• Microwave method: Place the chicken on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway to ensure it’s not drying out.

• Steam it for a gentle reheat. Place the chicken on a steaming rack over boiling water, cover, and steam for about 5-7 minutes until heated through.

• For a quick fix, slice the chicken thinly and add it to a hot soup or stir-fry. This method ensures the chicken heats evenly and quickly without drying out.

• Skillet: A heavy-bottomed skillet is essential for achieving the perfect sear and blackened crust on the chicken.

• Tongs: Use tongs to safely flip the chicken breasts without piercing them, which helps retain their juices.

• Meat thermometer: A meat thermometer ensures that the chicken is cooked to the proper internal temperature of 165°F.

• Cutting board: A sturdy cutting board provides a safe surface for prepping the chicken breasts.

• Knife: A sharp knife is necessary for trimming any excess fat or uneven parts from the chicken breasts.

• Measuring spoons: Use measuring spoons to accurately measure the olive oil and blackened seasoning.

• Small bowl: A small bowl is handy for mixing the olive oil and blackened seasoning before applying it to the chicken.

• Paper towels: Paper towels are useful for patting the chicken breasts dry before seasoning them, which helps the seasoning adhere better.

• Plate: A plate is needed to let the chicken rest after cooking, allowing the juices to redistribute for a more flavorful result.

Preheat the skillet: Start preheating the skillet while you prepare the chicken breasts to save time.

Use pre-made seasoning: Opt for a store-bought blackened seasoning to avoid mixing your own spices.

Butterfly the chicken: Butterfly the chicken breasts for quicker and more even cooking.

Prep in advance: Coat the chicken with olive oil and seasoning the night before to save time on busy days.

Use a meat thermometer: Ensure the chicken is fully cooked without overcooking by using a meat thermometer.