The Clucker Recipe
Blackened chicken breast topped with cheddar cheese
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Ingredients
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Blackened Chicken
Topping & Finish
Method
Blackened Chicken
- 1
Prep the chicken
Pat the chicken breasts dry with paper towels. If the breasts are thick (more than 1 inch), butterfly or gently pound them to an even thickness of about 3/4 inch so they cook evenly. Rub each breast with 1 tablespoon olive oil.
- 2
Make the blackening spice
In a small bowl combine paprika, smoked paprika, oregano, thyme, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. Mix thoroughly.
- 3
Season
Generously sprinkle the spice mix on both sides of each oiled chicken breast, pressing the rub into the meat with your hands so it adheres.
- 4
Cook the chicken
Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and the butter. When the butter foams and the pan is shimmering, add the chicken breasts. Sear without moving for 3–4 minutes until a deep, dark crust forms. Flip and cook another 3–4 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). If the crust is forming too quickly and the interior isn't cooked, reduce heat to medium and cover loosely for 1–2 minutes.
- 5
Rest
Transfer chicken to a cutting board and let rest 5 minutes; carryover will bring internal temp to about 165°F (74°C).
Topping & Finish
- 6
Melt cheese
While the chicken rests, preheat the broiler on high (or keep skillet on low). Place the rested chicken back in the skillet or on a small ovenproof tray, sprinkle about 3/8 cup (half of the shredded cheddar) evenly over the two breasts. Broil 1–2 minutes until the cheese melts and bubbles—watch closely to avoid burning. Alternatively, return to the skillet, cover, and let the cheese melt over low heat for 1–2 minutes.
- 7
