BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
QUICK AND EASY BLACKENED CHICKEN
I find my version not only fast, but pretty fool proof. I buy my blackening seasoning. I know that might be considered "cheating" but I really like this method and I always end up with moist and flavorful chicken. You can do it outside to avoid the smoke in your house, or do it inside if you can open some windows and have good ventilation.
Provided by graniteangel
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven of 275°F.
- Place chicken breasts under plastic wrap and pound out evenly with a rolling pin (I use an empty champagne bottle- works like a charm).
- Place a cast iron or other sturdy frying pan on high heat. Let heat for about 5 or 6 minutes until VERY hot.
- Meanwhile coat both sides of chicken with melted butter (I like to use clarified) and sprinkle one fourth of the cayenne and blackening seasoning over the top side of your chicken.
- Place ONE chicken breast in the pan, seasoning side down. Place a sheet of tin foil over chicken breast and use either a heavy cast iron pot/pan or a pot filled with 5 lbs of rice to weigh down on the tin foil covered breast. Let sit and seer for 1 1/2 minutes being careful not to go over. Lift weight and tin foil. Sprinkle another fourth of cayenne and blackening seasoning on top of unseasoned side of breast. Flip breast over. Re-apply tin foil flipped raw/wet side up) and reapply weight for an additional 1 1/2 minutes to cook other side.
- Remove breast from the pan and place in the oven in a glass dish.
- Repeat with second breast. Once the second breast is done let it sit in the oven for about 10 minutes and it's ready to serve.
- Goes great in salads or with grilled veggies like zucchini and red bell peppers. Garlic mash potatoes are also a great paring. Pasta alfredo too!
- I use this same method with steaks and catfish.
- You can add hot sauce of your choice to melted butter if you REALLY like it spicy.
Nutrition Facts : Calories 287.6, Fat 20.4, SaturatedFat 11.6, Cholesterol 121.3, Sodium 289, Carbohydrate 0.1, Protein 25.2
EASY BLACKENED CHICKEN !
This is a simple blackend chicken recipe that is absolutely delicious and spicy! ...And Gluten Free :)
Provided by LiRoper
Categories Chicken Breast
Time 55m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- - Pre-Heat Oven to 350.
- - Coat glass baking dish with your favorite oil or cooking spray.
- - Place Chicken Breasts in glass baking dish.
- - Cut lemon and squeeze juices over chicken.
- - Mix spices together in bowl.
- - Sprinkle spice mixture over chicken, dusting both sides of the breast.
- *Note: The more spice you put on the chicken the spicier it is -- So adjust how much you sprinkle to your tastes.
- - Bake in oven for 50 minutes (adjust more or less depending on thickness of breasts).
- - Serve with a side of rice and veggies.
Nutrition Facts : Calories 265.1, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 384, Carbohydrate 5.1, Fiber 2.3, Sugar 0.4, Protein 31
BLACKENED CHICKEN FETTUCCINE
I recently found a favorite of mine that I'd forgotten about with the heat of our AZ summer peaking this month. Grilling is one my favorite ways to cook during most of the year in Arizona. But this recipe is a quick, easy indoor way to beat grilling in the heat and still enjoy a blackened flavored chicken breast. I personally love to make extra for the next day and toss it over a bed of mixed greens like baby spinach, arugula, butter lettuce and romaine hearts as a protein packed lunch salad the next day! As for my other half, in case you're wondering who I'll be sharing this amazing meal with, he likes his hearty, anabolic meals with the heaping portion of Artesian pasta along with this wonderfully rich and creamy cheese sauce. The blackened mix adds an appealing depth and hint of smoked flavor to the savory appeal of the tender chicken breasts that does well to diversify and compliment your pallet against the smooth pasta and simple parmesan flavor of the sauce. Bon Appetit, we did! --------------------------------------------------- Current weather: 106 degrees; humidity a lot more than usual. What I'm listening to while cooking today: A few great recent dance remixes from new artists that I enjoy like the "I Need Your Love" remix by Calvin Harris, feat. Ellie Goulding. For more fun from the original recipe please visit: http://www.alaskafromscratch.com/2011/11/30/blackened-chicken-fettuccine/
Provided by Dolce Piquant
Categories Chicken Breast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Mix blackening spices together in a shallow dish.
- Heat a heavy frying pan over medium-high heat. Pat chicken dry (if needed use a mallet and plastic wrap to lightly tenderize achieving an even thickness) and use blackening spice mix to cover both sides of chicken pieces, until evenly coated.
- Place in hot, ungreased pan. Cook on each side until spices are blackened and fragrant and chicken is cooked through, about 5-6 minutes total. Set chicken aside on a plate and cover to rest.
- While chicken is cooking, bring a large stock pot of salted water to a boil over high heat (optional: add a splash of vegetable oil to reduce clumping and foaming). Cook pasta until Al dente, for Artesian about 8 minutes, commercial about 12 minutes.
- While pasta is boiling, wipe out frying pan used for chicken. Turn heat to medium and add olive oil and garlic to the pan. Cook garlic until fragrant, but not brown, 1-2 minutes. Add half-and-half and turn heat down to medium-low. Simmer and reduce, about 8-10 minutes.
- Drain pasta and slice chicken on a bias.
- To the sauce, add sun-dried tomatoes, and chicken, 1/2c parmesan cheese. Stir until cheese is melted. Add hot noodles to sauce; combine. Plate and top with green onions and more parmesan cheese.
- *** Substitutions and Modifications ***.
- OPTIONS: in my usual Dolce Piquant style!
- -Sweet ripe roasted red bell peppers.
- -Balsamic Vinegar brushed over the rested chicken before slicing
- -Crushed red pepper flakes.
- Also pairs well with
- -Hearty robust herb marinara sauces, classic spinach pesto sauces, angel hair, spaghetti or penne pasta.
- SUBTITUTES:
- HALF-AND HALF: substitute every 1 cup Half/Half with 4-1/2 teaspoons soft melted butter plus 1 cup whole milk, blend well.
- ONION: 1 small fresh onion = 1/3 cup freshly minced onion (fresh will not sear like a powder spice; flakes) 1/3 cup freshly minced onion = 1 tablespoon dried onion flakes, 1 tablespoon dried onion flakes = 1 teaspoon onion powder.
- OLIVE OIL: if trading for EVOO, use care cooking, it's lower smoking point will not survive high heat.
- TABLE SALT: use a conservatively lesser amount (Kosher flakes/granules tend to be larger; so by volume, 1 teaspoon Kosher contains less crystals and minerals than table salt. Kosher salt provides a desired salty flavor without as much sodium as table salt).
- http://www.switcheroo.com/Salt.html#kosher, http://www.livestrong.com/article/531609-does-kosher-salt-have-less-sodium/.
LOUISIANA STYLE BLACKENED CHICKEN
Make and share this Louisiana Style Blackened Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 33m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400 degrees F.
- In a large bowl, mix together all the blackening spices.
- Toss the chicken in the spices, making sure that each fillet is evenly coated.
- Heat a large heavy based frying pan over high heat until very hot.
- Add the oil and fry chicken fillets on each side.
- You want the chicken to fry quite fast so that you sear and roast the spices very well.
- Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
- When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
- Serve the chicken on a platter garnished with a few salad leaves.
BLACKENED CHICKEN
Turn off the smoke detector when you cook this chicken dish! =0...Oh, just love that cast iron...=) Serve with beans and rice, a salad and YUM!!
Provided by Aroostook
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Let the chicken come to room temperature before using.
- Cover chicken with butter until well coated.
- Heat a cast iron skillet over high heat until very hot.
- Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
- Immediately place the chicken pieces skin side down in the skillet to sear.
- Pour about 1 teaspoon of the butter on top.
- Cook about 2+ minutes, until a crust forms on the underside.
- Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
- Cook until just cooked through.
BLACKENED CHICKEN BREASTS
Fast, easy, and very good. Throw the potatoes in the oven, toss the salad. This also works very well on pork chops. Mix the spices early and have on hand. I do not know where I got this mix.
Provided by dolores in paradise
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
- Sprinkle over chicken to cover both sides.
- Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
- Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.
BLACKENED CHICKEN
I mix these spices together and keep in my spice rack. I make the blackened chicken and use for sandwiches, with lettuce, tomato and mayonnaise, these are so yummy. Use as little or as much spice depending on how hot you like it.
Provided by Melaine
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat both sides of thawed chicken with butter. Reserve.
- Combine all seasonings in a shallow bowl.
- Coat both sides of chicken.
- Heat a heavy duty skillet until very hot, about 10 minutes.
- Add butter to grease the bottom.
- Sauté chicken over high heat for 5-7 minutes on each side.
Nutrition Facts : Calories 532.7, Fat 44.4, SaturatedFat 23.4, Cholesterol 174.1, Sodium 751.3, Carbohydrate 2.5, Fiber 1, Sugar 0.3, Protein 31.1
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