Why is my chicken dry even though I followed the recipe exactly?

Chicken breasts can dry out easily if overcooked, even by just a minute or two. The most reliable method is using a meat thermometer and removing the chicken as soon as it hits 165°F. Remember that the chicken continues cooking slightly during the resting period, so you can even pull it at 160°F and let it reach its final temperature while resting.

Can I make this recipe without a broiler?

Absolutely! While the broiler gives that classic blackened finish, you can achieve excellent results by cooking the chicken in a very hot cast iron skillet on the stovetop. Heat the pan until it's almost smoking before adding the chicken, and cook for approximately 5-7 minutes per side, depending on thickness.

Is blackened chicken supposed to be spicy?

Traditional blackened seasoning does have some heat, but this recipe is moderately spiced to appeal to most palates. The "blackened" refers more to the cooking technique and the dark crust that forms rather than the spiciness level. You can easily adjust the heat by adding cayenne pepper to taste.

Can I use this blackening seasoning on other proteins?

This versatile spice blend works wonderfully on fish (especially salmon), shrimp, pork chops, and even tofu. Just adjust cooking times accordingly as these proteins will cook faster than chicken breasts.

Blackened Chicken Recipe

Description

This easy and flavorful Blackened Chicken recipe features juicy, perfectly spiced chicken breasts with a smoky crust, made in less than 20 minutes. It’s ideal for meal-prepping, salads, sandwiches, or a quick protein-rich main course. Perfect for busy weeknights and compatible with a wide range of diets.

Ingredients

Scale

For the Seasoning

- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- Optional: 1/4-1/2 teaspoon cayenne pepper (for extra heat, as mentioned in instructions)

For the Chicken

4 small chicken breasts (4–6 ounces each)
2 tablespoons olive oil

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Instructions

Prepare the Oven and Skillet: Preheat your oven to the broil setting and grease a large oven-proof skillet to prevent sticking during cooking.
Mix the Seasoning: In a small bowl, whisk together the smoked paprika, cumin, salt, pepper, dried thyme, and cayenne pepper if using, until well combined.
Season the Chicken: Place the chicken breasts in a bowl. Drizzle with olive oil and rub to coat evenly. Sprinkle the spice mixture over each filet and rub it in thoroughly so all sides are generously covered.
Broil the Chicken: Arrange the seasoned chicken breasts in the greased skillet. Broil for 17–19 minutes, or until the internal temperature reaches 165°F (74°C) and the outside develops a dark, flavorful crust.
Rest and Serve: Remove the skillet from the oven. Let the chicken rest for 5 minutes before slicing and serving. This keeps the juices locked in and ensures maximum tenderness.

Notes

To Store: Keep any leftover chicken in an airtight container in the refrigerator for up to 5 days.
To Freeze: Store cooled, cooked chicken in a freezer-safe container, and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat slices in the microwave for 30–40 seconds or warm in the oven until heated through.
Serving suggestions: Delicious sliced over salads, in sandwiches, wraps, or served alongside veggies and rice.

Nutrition

Serving Size: 1 chicken breast (approx. 5 ounces)
Calories: 220
Sugar: 0g
Sodium: 580mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 32g
Cholesterol: 85mg