Description

Blackening is both a spice blend and a technique born from Louisiana Cajun cuisine. These days, you can find recipes for a host of blackened dishes, from salmon to chicken to even tofu, and the technique as usually practiced is considered quick, easy, and weeknight-friendly. The original dish is a different story.

Directions

1. Gather the ingredients.
2. Whisk together 4 teaspoons sweet paprika, 4 teaspoons dried thyme, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon fine salt, 3/4 teaspoon cayenne pepper, and 3/4 teaspoon ground black pepper in a small bowl until evenly combined.
3. Slice each of 4 (8-ounce) boneless skinless chicken breasts horizontally through the center to create 2 thinner breasts (8 total). Working with half of a breast at a time, cover in a layer of plastic wrap and pound each to about 1/2-inch thick. Repeat with remaining breasts.
4. Pat chicken breasts dry, and evenly coat in the prepared seasoning.
5. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high until the oil shimmers. Working in batches, cook the chicken, flipping once, until cooked through and a thermometer inserted in the thickest part registers at least 155 F, about 3 minutes per side.
6. Transfer the chicken to a clean plate, and cover loosely with foil to keep warm. Wipe out the skillet, then repeat with remaining oil and chicken. Serve with lemon wedges.