Blackened Chicken Breast is kissed with a touch of honey for the perfect combination of heat and sweet. Make plenty of this easy bake recipe. I’ll give you lots of ideas for the leftovers!
It’s March madness around here…and not just the basketball variety (although we are following that too!) School projects. Tests. Soccer games. Dance class. Spring break. Easter. There’s a lot going on. When life gets crazy, I pull out a tried and true recipe that is easy to prepare.
Blackened Chicken Breast for the Win!
Here’s why I like it so much:
- It’s not super spicy, unless you want it to be super spicy. For this recipe, blackened refers to the Cajun spice mix that coats the chicken. For the faint of heart, and I guess I am one of them, a slight drizzle of honey makes for a perfect combination of sweet and spicy.
- It’s an E.A.S.Y. recipe. Short prep and hands off cook time. (See 4 steps below.)
- It’s sooo easy to use the leftovers in other dishes. (I’ve got a list of ideas below.)
Blackened Chicken Breast in Just 4 Steps
- Drizzle the chicken with a little honey and spread it around with a spoon.
- Sprinkle the spices all over the chicken.
- Sear the chicken on the stove-top for a couple of minutes on each side. (Don’t skip this step! It makes a big difference.)
- Bake the chicken, uncovered, for about 30 minutes in the oven.
Cajun Spice Blends
I used the same spices on this chicken that I used for Sweet and Spicy Cajun Roasted Chick Peas.
Mix up a big batch of the spices so you will always have them on hand. The amounts provided in the instructions are easily enough for 4 pieces of chicken. Double it. Triple it…you get the picture. Or, buy a pre-mixed Cajun spice at the grocery store.
You reallly don’t need to measure anything out with this recipe. Just shake it on to taste.
Ideas for Leftover Blackened Chicken Breast
Once it’s done, you’ve got options. Slice it, dice it or freeze it whole. When you’re ready to enjoy it, defrost and:
- Top off an alfredo dish, such as Zucchini Noodle Alfredo.
- Serve over salad greens (with a little red wine vinaigrette salad dressing.)
- Add it to soups like Creamy White Bean Chicken Chili.
- Make a chicken layer in Taco Salad in a Jar.
- Make a traditional chicken sandwich or make Chicken Salad.
- Chicken and Rice Salad with Arugula, Almonds and Peppers or add to a rice pilaf for a complete meal.
Yep. Lots of options. I bet you have a few ideas of your own.
- 4 boneless skinless chicken breast
- 4 teaspoons honey or agave nectar (leave this out if you don’t want the sweet taste or for fewer calories)
- 1 Tablespoon olive oil
- 2 Tablespoons Cajun Spice Blend (see ingredients below or purchase a spice blend)
- 2 teaspoons paprika
- ½ teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- Preheat oven to 350 degrees.
- Drizzle honey over each side of chicken and spread with the back of a spoon. (I make a thin line down the center of each breast and spread it out to the sides.)
- If making the spice blend, combine dry spices in a container with a lid. Shake to combine.
- Sprinkle seasoning on both sides of chicken.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for one-two minutes on each side.
- Place chicken in baking dish and cook, uncovered, for about 25-30 minutes or until chicken is no longer pink inside.
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