Brush olive oil onto chicken breasts and generously season with spices, patting them on.
Place chicken breasts in skillet 30 seconds to blacken then flip and blacken the other side 30 seconds.
Transfer to the oven 10 minutes + until internal temperature reaches 165°.
Transfer to covered serving dish and allow to rest 5 minutes.
Slice and serve.
Video
Notes
This is one of the few times when I suggest dried herbs over fresh.
Cast iron works beautifully for this recipe because it helps create such a beautiful crust as you finish cooking, but you can use any kind of nonstick frying pan as well! (Most modern non-stick pans are safe in the oven up to 500 degrees.)
Let the chicken rest, covered in aluminum foil, for five minutes before slicing. This helps seal in the juices, ensuring every bite is tender and moist!
We love to serve this blackened chicken with Fettuccine Alfredo, but you can serve it any way you'd like.
Substitutions
Oil - Use olive oil, canola oil or melted butter to coat chicken.
Seasonings - Substitute with your favorite blackening seasoning.
To Store
Refrigerate - Store refrigerated sealed in an airtight container up to 3 days. Use leftovers in wraps, salads and more!