Blackened Chicken

Ingredients

• 3 large chicken breasts boneless and skinless, sliced into 6 thin cutlets and pounded to even thickness
• 1 tablespoon smoked paprika or regular
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon ground white pepper
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne powder
• 1 teaspoon salt
• ½ stick (57 g) unsalted butter melted

Instructions

1. Preheat the oven to 350°F/180°C, and line a sheet pan with foil or parchment paper.
2. Preheat a cast iron pan as you prep the chicken (slice the chicken breasts lengthwise into halves, and pound them to an even thickness).
3. Make the seasoning mix, in a small bowl combine the paprika with garlic powder, onion powder, thyme, oregano, white pepper, black pepper, cayenne, and salt. Set aside.
4. Using a pastry brush, brush the chicken cutlets with melted butter on both sides, then generously season them with the seasoning mix, and transfer them to the prepared sheet pan.
5. When the cast iron pan is screaming hot, add the remaining butter (or a little bit of vegetable oil), then lay the chicken (I do this in 2 batches, 3 cutlets at a time). Cook for 1 minute on each side. You want to be careful not to completely burn the seasonings. Then transfer to the 2nd clean prepared sheet pan.
6. Continue to cook the chicken in the oven for about 10 minutes, or until the internal temperature of the chicken registers 165°F/74°C. Be careful not to overcook the chicken so it stays juicy.
7. Allow the chicken to rest for 5-10 minutes, then slice and serve over rice, in tacos, salads… with a squeeze of fresh lime juice!