Yield: 4 servings
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 4 boneless, skinless chicken breasts (2 lb. raw weight)
- 2 tablespoons high-smoke-point fat of your choice (I used avocado oil)
- Preheat oven to 450 degrees F.
- In a shallow dish, whisk together the paprika, thyme, onion powder, garlic powder, kosher salt and cayenne.
- Brush the chicken breasts with the oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat a well-seasoned, large cast iron skillet over high heat until smoking hot, about 5 minutes.
- Add the chicken breasts. Cook 30 seconds on each side to blacken, then place the skillet in the oven to finish cooking, 10-12 minutes. Chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when the internal temperature reaches 160 degrees F.
- Remove the blackened chicken breasts to a platter, loosely cover with foil and allow to rest 5 minutes before slicing and serving.
Nutrition Per Serving
Serving size: 1 chicken breast; Calories: 338; Fat: 10g; Saturated fat: 2g;Carbohydrates: 5g; Sugar: 1g; Sodium: 427mg; Fiber: 2g; Protein: 53g