Blackened Chicken Recipe

Pound & Pat Dry

If chicken breasts are uneven, place each between plastic wrap and pound to an even thickness of about 1/2 inch (helps even cooking). Pat each breast dry with paper towels.

Make blackening spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and kosher salt. Mix thoroughly.

Coat chicken

Brush both sides of each chicken breast lightly with 2 tbs olive oil. Sprinkle and press about 1 to 1 1/2 tsp of the blackening spice mix onto each side of the breasts so they are evenly coated.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tbs unsalted butter and let it melt and foam slightly.

Place the seasoned chicken breasts in the skillet. Cook without moving for 3–4 minutes, until a dark crust forms. Flip and cook the other side 3–4 minutes. Reduce heat to medium if the spice is charring too quickly; internal temperature should reach 165°F (74°C). Total cook time will be 6–10 minutes depending on thickness.

Once chicken is nearly at temperature (about 160°F), sprinkle equal portions of shredded cheddar and monterey jack across the tops of the breasts. Cover the skillet with a lid for 1–2 minutes to melt the cheese fully and finish cooking the chicken to 165°F.

Transfer the cheese-topped chicken to a warm plate and let rest 3 minutes before serving.

Combine the rinsed black beans, diced tomato, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Stir gently to combine. Taste and adjust seasoning or lime to balance acidity and salt.

Let salsa sit 5–10 minutes at room temperature to allow flavors to meld. If making ahead, refrigerate up to 24 hours and bring to room temperature before serving.

Place one blackened, cheese-topped chicken breast on each plate.

Spoon about 1/4 cup of black bean salsa over each chicken breast (or serve salsa to the side).

Top each breast with about 1/4 cup of tortilla strips for crunch.

Garnish with a dollop (about 1 heaping tbs) of sour cream on each portion and sprinkle 1/2 tbs sliced chives over the top.

Serve immediately with lime wedges or a side of rice/greens if desired.