Blackened Seared Recipe

Make the spice blend

In a small bowl combine paprika, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano and cayenne pepper. Whisk or stir until evenly blended. Taste a pinch and adjust cayenne for heat if desired.

Prep protein

Pat the chicken breasts (or fish/shrimp) dry with paper towels. For chicken: if breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness for even cooking. Brush each piece lightly with the melted butter on both sides (this helps the seasoning stick and promotes good crust).

Season

Generously coat both sides of each piece with the blackened seasoning, pressing the rub into the surface so it adheres. Use all or most of the seasoning for 4 pieces depending on taste; reserve a little if you prefer milder exterior.

Preheat pan

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3-5 minutes. Add the olive oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear

Place the seasoned pieces in the hot skillet leaving space between them (work in batches if necessary). Do not move for 2-3 minutes to form a dark crust. For chicken: sear 3–4 minutes per side until a deep brown-black crust forms and internal temperature reaches 165°F (74°C). For fish fillets (1/2–3/4" thick): sear 2–3 minutes per side until opaque and flakes easily (internal temp ~145°F / 63°C). For shrimp: sear 1–1½ minutes per side until pink and opaque. If crust forms too quickly or pan smokes excessively, reduce heat slightly.

Finish

If using thicker chicken breasts and the crust forms before cooked through, finish in a preheated 375°F (190°C) oven for 6–10 minutes until done. For fish/shrimp, searing should be sufficient. After cooking, transfer to a plate and tent loosely with foil for 3–5 minutes to rest (chicken) or 1–2 minutes for fish.

Just before serving, squeeze lemon wedges over the seared protein and sprinkle with chopped parsley for color and brightness. Serve immediately.