Blackjack Chicken
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Hello everyone! Today I’m sharing a recipe using blackened seasoning.
What is blackened seasoning? I’m glad you asked! Blackened seasoning is a mixture of chili powders, spices and herbs, very similar to Cajun and Creole seasonings. The most typical ingredients include a mixture of chili pepper, garlic and onion powder, black pepper, oregano and thyme, along with salt, though many variations exists from cook to cook.You can make your own blends by varying up the ratios and also by either subtracting or adding other ingredients to your own preference.
What is “blackening”? Well if you’re thinking “blackened = burnt”, that’s not it at all! The process is quick and easy. Simply brush your protein in melted butter, then season heavily with blackening seasoning. Heat a cast iron pan to medium-high heat or high heat, then set the meat into the pan. You’re looking for a dark, crusty char on each side of the protein.
Blackened seasoning works great with any protein. Today I’m sharing a recipe for chicken, but this seasoning and process is done with all kinds of proteins.
If you are worried about the spiciness of this seasoning, don’t be. It is a nice kick of flavor, but not a huge kick of “heat”. My husband doesn’t like overly spicy food and he had no problem with this. As I said earlier, you can add to this seasoning to create your desired level of heat.
You can buy blackened seasoning or make your own. I made my own blend and have shared that in the recipe.
So, are you ready to try some blackened chicken?? Here’s what you’ll need:
3 – 4 boneless chicken breasts (sliced in half lengthwise)
4 TBSP butter (melted)
Blackening seasoning
1 large onion (sliced)
6 – 8 strips bacon (broken into small pieces)
1/2 tsp salt
1/4 tsp black pepper
1 cup Monterey Jack (or pepper Jack) cheese (shredded)
fresh parsley (chopped)
For the blackened seasoning:
2 TBSP smoked paprika
1 TBSP cayenne (use more for a spicier blend)
1 TBSP onion powder
1 tsp garlic powder
1 tsp ground black pepper
1 tsp salt
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
Ok. Let’s do this!
In a large oven safe skillet (I use my 12 inch cast iron), cook your bacon until crispy. Place on a paper towel lined plate and set aside.
Add sliced onion, salt and pepper to skillet. Saute until onion is translucent. Place in a bowl and set aside.
Brush chicken breast with melted butter and liberally apply blackened seasoning on both sides.
Place chicken in skillet, working in batches if necessary. Don’t overcrowd your skillet. Cook chicken for 4 – 6 minutes per side, or until cooked through (juices run clear and reaches an internal temperature of 165°).
Place all cooked chicken breasts into skillet. Top each breast with bacon, onions and cheese.
Place skillet under the broiler for 2 minutes, or until cheese is melted. (If you don’t have an oven safe skillet, place everything in a baking dish before putting it under the broiler)
Garnish with fresh parsley.
If you made your own blackened seasoning, store what’s left in an airtight container. I use little glass jars that I save from things such as artichoke hearts, sundried tomatoes and roasted red peppers.
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Blackjack Chicken
Ingredients
- 3 – 4 boneless chicken breasts sliced in half lengthwise
- 4 TBSP butter melted
- Blackening seasoning
- 1 large onion sliced
- 6 – 8 strips bacon broken into small pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Monterey Jack or pepper Jack cheese (shredded)
- fresh parsley chopped
- For the blackened seasoning:
- 2 TBSP smoked paprika
- 1 TBSP cayenne use more for a spicier blend
- 1 TBSP onion powder
- 1 tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
Instructions
- In a large oven safe skillet (I use my 12 inch cast iron), cook your bacon until crispy. Place on a paper towel lined plate and set aside.
- Add sliced onion, salt and pepper to skillet. Saute until onion is translucent. Place in a bowl and set aside.
- Brush chicken breast with melted butter and liberally apply blackened seasoning on both sides.
- Place chicken in skillet, working in batches if necessary. Don’t overcrowd your skillet. Cook chicken for 4 – 6 minutes per side, or until cooked through (juices run clear and reaches an internal temperature of 165°).
- Place all cooked chicken breasts into skillet. Top each breast with bacon, onions and cheese.
- Place skillet under the broiler for 2 minutes, or until cheese is melted. (If you don’t have an oven safe skillet, place everything in a baking dish before putting it under the broiler)
- Garnish with fresh parsley.