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!!
- Ready In:
- 4 boneless chicken breasts, flattened to about 1/2 inch thick
- 1 cup butter, melted
- 1 1⁄2 tablespoons salt
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon sugar (If you want to jazz up the butter a bit, add a dash or two of tabasco!=0)
- 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.
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Just what I was looking for. I wanted to make blackened chicken to go on top of my alfredo and this worked perfectly. I reduced the salt to 1 Tbs and cooked the chicken on the grill to keep the smoke out of the house. Thanks for a great recipe that I can use again and again - I put the leftovers into a spice bottle for next time. Should last us a while!Reply
Yum, yum, yum! After reading other reviews, I cut the salt back by half, and it tasted great. I did add about 1/4 c hot sauce to the butter, but didn't drizzle the additional butter on both sides of the chicken as it was cooking. I was trying to mimic the sandwiches at one of our favorite bar and grills here, so I added 2 tsp butter to the pan after removing the chicken, tossed in some thinly sliced green pepper and onion and sauteed it, scraping up some of the crusted black goodies from the pan as I did. I toasted Kaiser rolls, placed the chicken on, topped with provel cheese, stuck it under the broiler until the cheese was melted and then topped with a good helping of the onions and peppers with lettuce, tomato, pickle on the side. Only change I will make next time is to cut back on the cumin just slightly, and use smoked paprika. But this was just fantastic. Thanks so much for posting!Reply
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