Blackened Chicken Breasts

Ingredients

• 1 tablespoon kosher salt, such as Diamond Crystal (or \1 3/4 teaspoon scoarse kosher salt)
• 1 tablespoon smoked paprika
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried oregano
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon ground cayenne
• 2 boneless, skinless chicken breasts, about \1 1/2 to 2 pound s (see Tip)
• 2 tablespoon svegetable oil

Instructions

1. Make the blackening seasoning: In a small bowl, combine the salt, smoked paprika, thyme, oregano, garlic powder, onion powder, mustard powder and cayenne.
2. Carefully slice the chicken breasts horizontally in half, then pat dry with a paper towel. Thoroughly coat all sides with the blackening seasoning and set aside.
3. Drizzle oil into a large skillet or cast iron pan over medium high. When the oil begins to shimmer, carefully place the chicken in the pan and cook undisturbed for 5 minutes. Watch out for any oil splattering and popping out of the pan. Cook until the seasoning literally darkens. After 5 minutes, flip the chicken and cook for another 3 minutes.
4. Turn off the heat and leave the pan tented with aluminum foil for 5 minutes (this will help the chicken continue cooking from the residual heat without drying out). Remove the foil, then let the chicken rest for at least 2 minutes.
5. When ready to serve, slice the chicken on a bias into 1/2 inch pieces. Serve immediately.

Tips

Tip About 30 minutes before prepping, remove the chicken from the refrigerator to allow it to come to room temperature. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.