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."
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons blackened fish seasoning (Chef Paul Prudhommes)
- 1⁄8 teaspoon cayenne
- 3 tablespoons butter, melted
directions
- 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.
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Reviews
-
Great technique and would never have thought to do it that way. I, also, served as chicken pistolettes. See, you have nothin' on this Cajun cook. Well...okay, maybe you did. Loved the recipe! -
Just great! -
This is foolproof! I used a five pound weight from DH's little dumbbells (LOL) and put it in a large saucepan to weight the chicken down. They cooked perfectly and were even moist when I had to leave them in the oven for an extra 10 minutes. Flavor was terrific. Made for the USA Regional Tag Game.
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This was foolproof for me and my chicken turned out moist and perfectly cooked. I clarified my butter, too, and the buttery flavor goes great with the fiery flavor. . I didn't have any seasoning on hand so I stirred up Recipe #66857 (spices only). I loved the method of the two pans (I used 2 cast iron skillets). I used half the chicken for quesadillas and the rest to go in a salad. The whole family enjoyed. I will start including blackened chicken MORE often in my cooking, now that I found such a GREAT recipe for it. Thanks Angela, for posting. Roxygirl
RECIPE SUBMITTED BY
graniteangel
New Orleans
