Blackened Boneless Chicken Breasts

"From "A Guide to Inspired Meals", a book of recipes from Lipton Sides."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by BeccaB3c photo by BeccaB3c
Ready In:
20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
  • Dip both sides of the chicken breasts in the mixture of spices, coating well.
  • Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
  • Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
  • To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
  • For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
  • Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.

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Reviews

  1. I will definitely make this chicken again. It was sooooo delicious!!! Very fast and easy to make. The only thing I would change is the amount of ground cayenne pepper you suggested to put in the rub because it turned out very hot, which I don't mind b/c I'm a Mexican. But my children are not used to a lot of heat yet. So instead of 1 tsp of ground cayenne pepper, I would put from 1/4 to 1/2 tsp. Thanks for sharing this yummy recipe!!
     
  2. So good! Next time I will flatten the chicken breasts before coating and cooking. The spices are so good!! Beware it makes quite a bit of smoke, so I suggest opening a window and running the exhaust fan on high!
     
  3. As a chilehead, I truly enjoyed this dish not only for its taste but for its simplicity. Most likely, I'll be making a big batch of this rub to have at the ready for future meals. My one change might be to add a little oregano or thyme (or both) to the spice blend to create a little more dimension in the rub. Right now it's just heat and heat alone. Also for others making this dish, consider pounding your butterflying your chicken so that it's fully cooked in the time suggested. I neglected to do this initially and and had to split the breasts 1/2 way through the cooking to prevent it from incinerating or getting too dried out. I prepared mine in a cast iron skillet (nothing better) and served it with a baked sweet potato and collard greens for southern comfort meal. Thanks.
     
  4. My chicken breasts were kinda thick so it took a lot more than 2 minutes per side. Next time I'll cut it in half to make 2 thin pieces. Also like someone else said, decrease the amount of cayenne a bit cause I can get a little too hot. Everybody absolutely loved it. They said it was the best chicken they had.
     
  5. Truly a great seasoning. My whole family loved it! Thanks for the recipe.
     
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Tweaks

  1. My family and I loved this recipe! We used Pam cooking spray instead of the oil and it still worked out just fine. We also used nonfat sour cream in the topping and that was great too. Thank you for a quick to prepare, spicy, and delicious addition to my recipe collection!
     
  2. Can it be true that no one has reviewed this wonderful recipe since 2005? This is the one of the best ways I've ever made chicken breasts. They're spicy without overpowering the flavor, very healthy and extremely easy to prepare. My husband, who loves chicken breasts, gave these two thumbs up! We've been trying to eat healthier without sacrificing taste and this recipe manages to do that for us. I had two very large breasts (ahem) and the spices were just enough. Also used a grill pan which gave it some fancy grill marks. I subbed plain lowfat yogurt for the sour cream, and mmmmmmmm was it good. Even better? Today I put the leftovers (told you they were large) on a bun with yogurt and cilantro...AWESOME. My poor husband was supposed to eat it for his lunch today, but he forgot it and I lucked out. Thanks, thanks, thanks for this great recipe!!
     

RECIPE SUBMITTED BY

Mother of three young adult children. Work parttime in the insurance world. Number one pasttime would be taking and editing pictures (need any edited, let me know!), followed by traveling, reading, and gardening. Love to take all kinds of pictures but my best are either portraits or close ups of flowers and other nature shots. My poor kids have had to be patient with Mom and her camera ("hold that pose") and my neighbors have probably considered having me committed after watching me practically standing on my head trying to get that perfect shot in my flower beds. Thanks to my kids' musical talents, I have been able to chaperon trips to England, Scotland, Hong Kong and mainland China. More of my vacations in recent years have been to Canada than to my own country. Was I Canadian in a past life??? Hoping to live on the west coast of Canada, at least part time, someday soon! <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
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