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Janette and I have very few recipes that we eat on a regular basis. The ones we do have to meet a few requirements:
not too many ingredients
easy clean up
be soooo delicious that you just can’t put your fork down!
When something satisfies all three of those, there’s a good chance it’s getting added to the regular rotation! This easy blackened chicken recipe is all of those things and more.
Because it’s a protein, it can be added to so many dishes. I love blackened chicken salad, pasta, zoodles, or even stuffed between two pieces of butter lettuce as a low carb sandwich.
However, this blackened chicken has no problem standing on its own. For convenience sake, I mostly serve it as is next to a bed of greens. This makes it a very filling and guilt-free meal, as it has no-carb/no-sugar. Perfect!
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The only three ingredients you will be needing are chicken breast, butter, and the all-importantChef Paul Prudhomme’s Poultry Magic Seasoning. You may also want to salt your chicken a little, which I would recommend unless you’re trying to cut sodium.
The real secret to blackening is plenty of butter and a nice hot skillet, preferably cast iron. This will help us get the crispy sear that is a staple of blackened meats.
We really do eat this chicken more than any other dish. I hope if you make it, your family enjoys it as much as we do. If you incorporate it into another recipe, such as a salad or pasta, please let us know how it went so we can try it!
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Easy 3 Ingredient Blackened Chicken Recipe
An easy, healthy recipe for Blackened Chicken. Only 3 ingredients needed!
Season both sides of your chicken with Poultry Magic and a little salt (if desired).
When the butter has melted, place the chicken in the skillet. Do not move after you place it down (this could mess up the crust we want to form). Cover with a lid.
Cook three to four minutes, then flip the chicken over. Cook another 3-4 minutes. Check temperature (I use an instant-read thermometer) and continue cooking, flipping every few minutes, until the chicken is 165° in the thickest part.
Remove from cast iron skillet and allow the chicken to rest 5-10 minutes, then serve.
Sometime the simples recipes are the best! I have tried this seasoning and it is fantastic! Thanks for sharing.
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Elaine @ Dishes Delishsays
Yummy. That blackened chicken looks fabulous! It looks both moist and delicious! I will have to get myself some of that seasoning!!
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dixya @food, pleasure, and healthsays
i lovee me some simple delish recipes for weeknight.
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Abby @ WinsteadWanderingsays
I can practically taste the crunch on that chicken, and I’m imagining all the dishes I’d add it to!
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Anne Murphysays
Sounds so easy – and delicious!
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Amanda Masonsays
I love an easy and simple chicken dish because of the versatility! I can see myself making this recipe to add the chicken to a salad, pair with my pasta or as the main course with some of my favorite sides! I love the simplicity and it looks so appetizing!!
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Amandasays
I’m always looking for quick and flavorful weeknight chicken recipes. This blackened chicken looks divine! I’ll have to look for the poultry magic seasoning at my market.
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Lynettesays
This looks like a perfect weekday meal for my family. It looks soooo good!
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Tinasays
Wow, this is easy! It looks delicious and healthy too, I can see why you eat this all the time. Saving this for later!
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Juliesays
You can’t beat a quick and easy dinner option. This looks great!
Blackening seasoning is a combination of chili powders, herbs, and spices. Most recipes include some combination of paprika, onion powder, garlic powder, cayenne pepper, black pepper, salt, dried thyme, dried oregano, dried basil, and dried thyme.
11 oz of blackened chicken (Healthy Choice) contains 300 Calories. The macronutrient breakdown is 52% carbs, 19% fat, and 29% protein. This is a good source of proteins (36% of your Daily Value), fiber (18% of your Daily Value), and vitamin c (50% of your Daily Value).
The biggest difference between the blackened chicken sandwich and the classic chicken sandwich that started the brouhaha, aside from the spices, is the breading. Popeyes' blackened chicken sandwich has none of the breading but all of the flavor.
MINIMIZE FAT. Using just 3 tablespoons of butter and wiping out the skillet between batches means that there are fewer milk solids and less fat in the pan to burn.
MAKE THIN CUTLETS. Pounded thin, the cutlets cook quickly, so the rub doesn't burn.
Keep the meat cold before blackening. Butter and oils will stick better to a cool piece of fish or chicken. Melt enough butter to coat all the meat you plan to cook on both sides, and then a few tablespoons extra to spare. Pat your chicken or fish dry.
Blackening spice is specifically for blackening something, usually fish. I believe it was actually an accident that turned into a new dish. Cajun seasoning is for seasoning anything you want. It is a mixture of sale, cayenne pepper, black pepper, onion and garlic powders and paprika.
Popeyes Blackened Chicken Sandwich features an antibiotic-free*, whole chicken breast, marinated for 12 hours, and perfectly seasoned with a delicious blend of Cajun spices, served atop a warm, toasted buttery brioche bun with our house classic or spicy mayo and crunchy barrel-cured pickles.
This cooking method is a perfect way to eat low fat, diabetic-friendly meals without missing any flavor. Because of the crispy crust of seasonings that forms when searing in the juices of a blackened dish – no added butter needed!
Food that is blackened isn't burnt; it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven. Blackened food almost always means blackened meat, chicken or seafood, including fish and shellfish like shrimp.
The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder, and onion powder. It is then cooked in a very hot cast-iron skillet.
How does it compare to the original Popeyes Fried Chicken Sandwich? It's just as good as the original. While different—one has breading, one does not—the Blackened Chicken Sandwich still manages that same crisp yet juicy experience and perfect ingredient pairing we all know and love of the original.
Blackening is a process of coating an item (fish, chicken, steak) with a combination of spices then pan searing those spices onto the item. This is usually done fairly quickly and at a high temperature. the item is then finished in an oven. This technique sears in juices and also provides a unique and flavorful crust.
Food that is blackened isn't burnt; it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven. Blackened food almost always means blackened meat, chicken or seafood, including fish and shellfish like shrimp.
Though used interchangeably, there are some key differences between blackening and grilling. Grilling involves cooking food over an open flame or gas grill, while blackening is a specific technique that involves seasoning the food with a blend of spices and searing it in a hot pan until it forms a dark, crispy crust.
“Blackened” refers to the searing of all the seasonings (Paprika, Cayenne, Salt, Pepper, Thyme, Cumin and Onion Powder). Grilled is more a light browning, in comparison. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
Blackening chicken does not mean you will burn or char it. Rather, blackening is a cooking technique that calls for meat or fish to be coated in a spice mixture and then seared until it gets very dark and toasted.
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. You may also want to salt your chicken a little, which I would recommend unless you’re trying to cut sodium.
. This will help us get the crispy sear that is a staple of blackened meats.
