NEXT RECIPE >

Creole Blackened Chicken Recipe
Creole Blackened Chicken Recipe photo by Taste of Home
Next Recipe

Creole Blackened Chicken Recipe

Read Reviews
4.5 7 7
Publisher Photo
I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper.—Lauren Hardy, Jacksonville, FL
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 tablespoons ground cumin
  • 2 tablespoons Creole seasoning
  • 2 tablespoons salt-free Southwest chipotle seasoning blend
  • 4 teaspoons lemon-pepper seasoning
  • 1 teaspoon cayenne pepper
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil

Nutritional Facts

222 calories: 1 chicken breast half , 8g fat (1g saturated fat), 94mg cholesterol, 813mg sodium, 1g carbohydrate (0g sugars, 1g fiber), 35g protein Diabetic Exchanges: 5 lean meat, 1 fat.

Directions

  1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan.
  2. Bake, uncovered, 12-15 minutes or until a thermometer reads 165°. Yield: 8 servings.
Originally published as Creole Blackened Chicken in Simple & Delicious June/July 2013, p24


Reviews for Creole Blackened Chicken

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Melongal
Reviewed Feb. 13, 2015

"I made this for dinner tonight and it was delicious! I think it would be great on fish as well. I put the spice mix in a shallow bowl and pressed the moistened (with just water) chicken into the spice mixture rather than just sprinkling the spices on the chicken.. I used thin breast cutlets and the 12 minutes in the oven following the browning on the stove was perfect. I did check the chicken temp. with an instant read thermometer. This recipe had a good kick to it. I'll definitely make it again, and will definitely try it with fish, too!"

MY REVIEW
chris_giles18
Reviewed Sep. 23, 2014

"My husband loved it. It was definitely spicy and we used ranch dressing as a dip for it. Next time, I will use less cayenne pepper for sure."

MY REVIEW
rllewis7
Reviewed Feb. 6, 2014

"This chicken was so flavorful and tender. I omitted the cayenne pepper-just for personal taste preferences- and the spice mixture was the perfect balance of warmth and freshness."

MY REVIEW
luckischmitz@yahoo.com
Reviewed Jan. 14, 2014

"I needed a last minute main course and this fit the bill. We like spicy food and this is definitely spicy as listed. chicken salad with the leftovers has already been requested."

MY REVIEW
meaganteal
Reviewed Nov. 23, 2013

"This was spicy, but my husband and I liked it. Might tone the spice down next time for the kids. Leftovers were good on a salad."

MY REVIEW
JanaTheTeacher
Reviewed Jul. 19, 2013

"Very spicy (yum)! Couldn't find Creole seasoning at the grocery store, so I used Cajun seasoning instead (probably the same?). I baked the chicken for 35 min. (rather than the 12-15 min. per recipe). It was a big hit. Looking forward to using the leftover to make a spicy chicken salad!"

MY REVIEW
TeresaWitt
Reviewed Jun. 9, 2013

"This was very easy and quick. The flavor was quite good, but a little strong. The next time I make it, I will probably use about half as much spices."

Loading Image