Creole Blackened Chicken

Name: Creole Blackened Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

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, Florida

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

Directions

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.
Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Editor's Note

The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

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

Originally published as Blackened Chicken in Simple & Delicious June/July 2013

Reviews

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Average Rating:

Melongal

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!
chris_giles18

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.
rllewis7

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.
luckischmitz

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.
meaganteal

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.
JanaTheTeacher

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!
TeresaWitt

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.