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Blackened Chicken Recipe
Yes, its another recipe from Paul Prudhomme’s Louisiana Kitchen Cookbook. Who was I kidding about this cookbook and needing to see if it was a keeper? Blackened Chicken Breasts, I love to make these over the weekend and have them for easy weeknight meals or to add to salads for my lunch during the week. This is a spicy concoction and not for the faint of heart. You could modify the seasoning recipe to make it less spicy but I’m sure you would miss out on tons of flavor. See my original blackening seasoning post for the spice mix.
Small bowl to mix spices
Microwave safe measuring cup to melt butter or small sauce pan
Large Cast Iron Skillet
Laser Thermometer (you don’t need this but we love it!)
Blackened Chicken – Preparation
Begin by butterflying your chicken breasts, this is an important step so the chicken cooks evenly and doesn’t dry out. Melt butter and divide into put half in a bowl. Prepare seasoning mix and place into another bowl or shallow dish. Dredge chicken in butter and then in seasoning. Set aside.
Heat cast iron skillet until smoking hot. We also prepare this outside on the grill. If you do not have a strong exhaust vent the combination of peppers and seasoning can become quite overwhelming. Dip seasoned chicken in butter and add to smoking hot pan, cook for 2-4 minutes per side, use your exhaust vent because you will have smoke if you prepare this chicken in your kitchen. We usually cook this to around 155 degrees, remove to a plate and the chicken will continue to cook and reach 165 degrees. Serve with a side of vegetables, pasta or add to my No Egg Caesar Salad.
- 4 boneless skinless chicken breasts butterflied
- 4 tablespoons butter melted divided
- Blackening Seasoning Recipe
- Prepare seasoning mix and dredge chicken pieces melted butter and then in seasoning. Allow to rest -Heat a dry cast iron skillet on high, up to ten minutes. Dip chicken pieces in additional butter and place in hot skillet. Cook 2-3 minutes on each side, check with a meat thermometer to ensure chicken it at 165 degrees.
- Remove from pan and serve or allow to cool and store in the refrigerator for use in salads and pasta throughout the week.
If you have a go to make ahead chicken recipe, I’d love to hear about it, please leave me a comment.
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