Blackened Chicken

Directions

• Before We Start

  Chicken: Use boneless, skinless chicken breasts of even thickness. Lightly pound thicker pieces to about 3/4–1 inch for even cooking if needed.
  Blackening Seasoning: This recipe uses our blackened seasoning blend; we have listed the ingredients and measurements in the steps below. If using a store-bought one, you will need to adjust the salt and pepper since ours intentionally omits these.
  Oil Alternatives: Avocado oil is preferred for its high smoke point and neutral flavor. Canola, vegetable, or peanut oil also work. Avoid butter or olive oil at the start—they will burn.

• Make the Blackened Seasoning

  In a small bowl, combine:
  7 g | 1 tbsp paprika
  5 g | 1/2 tbsp garlic granules
  3 g | 1 tsp onion granules
  0.4 g | 1/2 tsp dried thyme
  0.2 g | 1/2 tsp dried oregano
  0.5 g | 1/4 tsp cayenne pepper
  
  Whisk until evenly mixed.

• Heat the Skillet

  Preheat a 12-inch cast iron or heavy-bottomed skillet over medium-high heat. Allow the pan to heat fully before adding oil to prevent scorching while you are prepping the chicken.

• Prep the Chicken

  Pat chicken breasts completely dry with paper towels. Lightly coat both sides with 1 tsp oil. Season evenly with salt and black pepper, then generously coat with the blackened seasoning (about 1 tsp per breast). Lightly press the seasoning into the surface to help it adhere.

• Add the Chicken

  Once the pan is hot, add 2 tbsp avocado oil and allow it to heat until shimmering but not smoking. Carefully lay the chicken breasts into the skillet. Cook 3–5 minutes on the first side, pressing gently with tongs or a spatula for the first 10–15 seconds to ensure full contact with the pan. You’re looking for a deeply colored crust that is dark but not burnt before flipping.
  
  TIP: If you have a laser thermometer, target 450–500°F on the pan surface. High heat, enough oil, and firm contact are key to proper blackening.

• Flip the Chicken

  Flip the chicken and cook the second side for 3–5 minutes, depending on thickness.
  
  Once a dark crust has formed on both sides, move on to the next step.

• Check the Temp

  Insert a thermometer into the thickest part of the chicken to get an idea of where the temperature is at.
  If it is less than 150°F, continue to the next step as normal.
  If it is 150°F or more, then pull it off the heat and top with the melted butter in the next step while off the heat (instead of in the pan) to prevent over cooking.

• Finish With Butter

  Lower to medium-low heat and add 3 tbsp unsalted butter to the skillet. Once melted and bubbling, spoon the butter over the chicken repeatedly for 20–30 seconds to enrich flavor and increase the browning.

• Cook to 150–155°F

  At this point it is just about basting and flipping the chicken frequently enough to prevent it from burning until it reaches the desired temperature.
  
  Periodically insert a thermometer into the thickest part of the chicken.
  If the internal temp reads 150–155°F, remove from heat and transfer to a plate.
  If under 150°F, reduce heat to low and flip every 1–2 minutes until the chicken reaches temperature without burning the crust.
  
  TIP: This pull temp matters. Chicken needs to be pulled off the heat early due to carryover cooking to stay juicy. The temp will continue to rise after cooking. The 165°F “rule” should not be followed unless you want dry stringy overcooked chicken.

• Rest, Top, and Serve

  Let the chicken rest at least 3–5 minutes. Top with a few spoon fulls of the melted butter and pan juices.
  
  The final temperature should settle around 155-160°F. Slice and enjoy immediately with vegetables, rice, potatoes, salad, or inside tacos or bowls.