Ingredients for Blackened Boneless Chicken Breasts
- Ground Black Pepper
- Ground Cayenne Pepper
- Chili Powder
- Garlic Powder
- 1/4 tsp salt (for topping), 1/2 tsp salt (for spice rub)
- Paprika
- Boneless Skinless Chicken Breasts
- 1 tbsp vegetable oil
- 1/2 cup sour cream
- Fresh Cilantro
- Salt And Pepper
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How to Make Blackened Boneless Chicken Breasts
- In a medium bowl, whisk together 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
- Add the boneless chicken breasts (about 1.5 lbs) to the bowl and toss to coat evenly in the spice mixture.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat. The oil should be shimmering.
- Carefully place the chicken breasts in the hot skillet. Cook for 2-3 minutes per side, or until deeply browned and slightly charred.
- Reduce heat to medium-high and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Flip halfway through.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- To serve, slice the chicken breasts on an angle into 3/4-inch thick pieces. Arrange on a plate, fanning out the slices.
- For the topping: In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1/4 teaspoon salt, and a pinch of black pepper.
- Dollop a spoonful of the cilantro-sour cream mixture over each serving of blackened chicken.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
1g
Fat
22g
Carbs
1g