Like most people I eat a lot of healthy grilled/baked/boiled/sauteed skinless chicken breast but you know that crap is boring from a culinary perspective. At times it can make even Coors Light, oatmeal, cutting the grass or even watching yet another Nicholas Cage movie feel exciting in comparison.
Well have no fear, the most exciting boneless, skinless chicken breast on the planet is here!
It is my firm conviction that the cast iron cooked blackened chicken breast is the GOAT!
Take a couple lbs of chicken breast, filet chicken and then pound to 1/3 or 1/2 inch thick using a meat tenderizer. Then coat all the chicken with 3 tablespoons of melted unsalted butter. Then coat all the chicken with your favorite blackened seasoning. I use a smoked paprika, cayenne, white n black pepper, thyme, oregano, garlic powder, onion powder blend I’ll post below.
Head a cast iron pan to medium high, like 7/10 on an electric burner. Add a couple tablespoons of avocado oil to pan when you turn the burner on. Once its up to medium high heat just add the chicken in batches for just 3 minutes per side. You might have to add a little more oil by the third batch of chicken.
That right there is the world’s GOAT boneless skinless chicken breast recipe.
Never knew why my blackened chicken never tasted as good as the blackened fish I’ve had in restaurants and coating the protein with unsalted butter was the missing piece of the puzzle. Also cooking it in cast iron pan instead of grill grates makes a huge difference too.
Goes great with cheddar grits or creole style Louisiana long grain rice with a little paprika, tomato, garlic onion, celery, bell pepper and fresh parsley.