Keto Blackened Chicken
A quick, spicy blackened chicken that's low-carb and full of smoky flavor.
Equipment
- large cast-iron or ovenproof skillet
- shallow dish or bowl
- Measuring Spoons
- Tongs
- Aluminum Foil
Ingredients
- 4 boneless skinless chicken breasts about 1/2 lb. each
- 2 tablespoons paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning herbs
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons canola oil divided
Instructions
- Preheat the oven to 450°F (232°C).
- In a shallow dish, whisk together paprika, cumin, cayenne, Italian seasoning, dried thyme, onion powder, garlic powder, kosher salt, and black pepper until evenly combined.
- Pat the chicken breasts dry with paper towels. Brush or rub both sides of each breast with 2 tablespoons of the canola oil so they are lightly coated.
- Press each oiled chicken breast into the seasoning mixture, coating both sides and pressing with your fingers so the spice rub adheres.
- Heat a large cast-iron or ovenproof skillet over high heat until very hot, about 5 minutes. Add the remaining 1 tablespoon canola oil and swirl to coat the pan.
- Add the chicken breasts to the hot skillet and sear 30 seconds per side until well blackened on the exterior.
- Transfer the skillet to the preheated oven and bake 12–15 minutes more, until the chicken is no longer pink and the internal temperature reaches 160°F (71°C).
- Remove the skillet from the oven, transfer the chicken to a platter, tent with foil, and let rest 5 minutes before slicing and serving.
Notes
- Patting the chicken dry helps the seasoning stick and promotes a better sear.
- Use an ovenproof skillet so you can move directly from stovetop to oven.
- Adjust cayenne to taste for milder or spicier heat.
- Letting the chicken rest makes it juicier when sliced.