Blackened Chicken

INGREDIENTS

• 2 tablespoons paprika
• 1 tablespoon dried thyme
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts (2 lb. raw weight)
• 2 tablespoons avocado oil

INSTRUCTIONS

• Preheat oven to 450 degrees F.
• In a shallow dish, whisk together the paprika, thyme, onion powder, garlic powder, kosher salt and cayenne.
• Brush the chicken breasts with the oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
• Heat a well-seasoned, large cast iron skillet over high heat until smoking hot, about 5 minutes.
• Add the chicken breasts. Cook 30 seconds on each side to blacken, then place the skillet in the oven to finish cooking, 10-12 minutes. Chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when the internal temperature reaches 160 degrees F.
• Remove the blackened chicken breasts to a platter, loosely cover with foil and allow to rest 5 minutes before slicing and serving.

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