A lot of folks have noticed that I shed a few pounds (and thank you for noticing!). I dropped 40 big ones since January of this year (2023). It’s now April 1st and I have a recipe to share that helped get me there: my blackened chicken cutlets. I can assure you, it’s no April Fool’s Day joke how quick and easy they are to make (not to mention how flavorful). I’m talking the juiciest, most amazing tasting chicken ever that is restaurant-quality. It’s keto, paleo, gluten-free, dairy-free and is super good for you, while being rich in protein! Eat this chicken as is or top it over salads, rice, pastas or anything your heart desires. Also tastes great cold after being refrigerated.
Mix The Spices
Dredge The Chicken
Prepare The Oil
Cook The Chicken
Make Sure It’s Fully Cooked
The Taste Test
Blackened Chicken Cutlets
A lot of folks have noticed that I shed a few pounds (and thank you for noticing!). I dropped 40 big ones since January of this year (2023). It's now April 1st and I have a recipe to share that helped get me there: my blackened chicken cutlets. I can assure you, it's no April Fool's Day joke how quick and easy it is to make these and how flavorful they are to taste. I'm talking the juiciest, most amazing tasting chicken ever that is restaurant-quality. It's keto, paleo, gluten-free, dairy-free and is super good for you, while being rich in protein! Eat this chicken as is or top it over salads, rice, pastas or anything your heart desires!
Ingredients
The Seasoning
- 1 tablespoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt (see Jeff's Tips)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
The Chicken
- 1 1/2 - 2 pounds chicken breasts, sliced into 1/4-inch cutlets (sometimes the market labels the package as "thinly sliced" - see Jeff's Tips)
- 3-4 tablespoons extra-virgin olive oil
Instructions
- On a large plate, add all the seasonings and combine together with a fork in a swirling fashion. Then, shake the plate so the mixed seasoning is in one even layer.
- Take the chicken and dredge (coat) it on both sides. Don't do it excessively, a light dusting on each side will do. (NOTE: It may be easiest to do this using 3 stations of plates in this order: station 1 with the raw chicken cutlets, station 2 with the seasoning for dredging, station 3 for the dredged chicken).
- Add the oil to a sauté pan (the higher walls of this pan will help contain any splatter). We want to add just enough oil so it coats the bottom of the pan after swirling the pan around. Once the oil becomes thin like water and shimmers (about 3 minutes), in batches, add the seasoned cutlets and cook on each side for 1 1/2 - 3 minutes, until the seasonings have blackened a bit and the chicken is fully cooked (see Jeff's Tips).
- When you sense the chicken may be done, slice the thickest cutlet in each batch down the center to ensure that there are no traces of pink, that it's fully white and at 165° (which you can determine with a thermometer).
- Enjoy on its own or over veggies, salads, pasta, or rice!
Jeffrey's Tips
If you find you need more seasoning, simply make more! You an also make it ahead of time and just store it in a container for whenever the mood strikes. If that's the case, I'd suggest quadrupling it.
The seasoning also goes great on shrimp, steak and fish!
If you only have thicker chicken breasts available to you (or in your freezer from that Costco run), simply slice them into 1/4-inch fillets (making sure they're thawed first, if frozen). The idea here is for the chicken to not be too thick so it cooks quickly and evenly.
In place of the seasoned salt, you can also use Tony Chachere’s Creole seasoning (for some zest) or Mrs. Dash (for sodium free).
This goes without saying, but the thinner the cutlet, the quicker the cook time on each side.
This chicken works great for up to 3 days after cooking it. Just place in an air-tight container and pop in the fridge. Tastes delicious cold as well!
Laurice Robinet
I’m curious–is there any reason why this can’t be done on saute in the IP? If it can, should it be the low or normal setting?
Doris Harris
I tried Blackening seasoning and didn’t care for it. Does the store bought seasoning taste different?
Jeffrey
Use my recipe to make the seaosoning.
Dawn Jessen
I caught you live today for the first time in a long time 💚 Congratulations on the new book coming out April 11th also congratulations on your 40 pound weight loss. I want to be your new b f f and learn how you did it and do it myself way wait overdue you look fantastic 💚
Dawn Jessen
I caught you live today for the first time in a long time 💚 Congratulations on the new book coming out April 11th also congratulations on your 40 pound weight loss. I want to be your new BFF and learn how you did it and do it myself way over due for me, you look fantastic 💚
Diane
once cooked, can these be frozen? ideas how to reheat? with my life, batch cook and freeze is almost a necessity.
Gina
Yes!! I love this chicken. I make several at a time, then slice them into strips and put in snack size baggies and put in the freezer. When I’m packing my salad for lunch at work, I grab a baggie out of the freezer and throw it in my lunchbox. By the time I’m ready to eat, the chicken is thawed and I put it on my salad. I haven’t tried reheating it yet as it is great cold on salads and in wraps.
Lindsey Neely
This hit the spot! Another fantastic recipe. Thank you, Jeffrey!!
Carolyn
Would Spike seasoning taste good as the seasoned salt? I gave that and Tony Chachere’s.
Jeffrey
Never tried it!
Bryan
Just made this, the recipe is so good. Gonna try this seasoning on some fish tacos soon. Thanks!
Christine
Have you considered trying this in an air fryer? Very curious if that’d be do-able to cut down on 1) mess/cleanup and 2) less oil.
Christine
Update, I’ve made this the last 4 weeks in the air fryer. Preheat at 380 for 10 minutes. Spry cutlets very lightly with olive oil spray and cook cutlets for 10 minutes in air fryer turning them over after 6 minutes. I love how easy and clean this is!
Jeffrey
Thanks for sharing!
Catmax
I made these in the air fryer – 390 for 10 minutes – did not use any oil, and they turned out fantastic!! Will be my new go to for lunches and quick salads. Thanks Jeff for another winner!!
Jeffrey
Love it!
Arielle
This was a big hit at my house. My son actually goes to OT for feeding issues and he gobbled this down like it was going out of style. I followed the directions exactly and it was perfect. Another home run from Jeffrey!
Jeffrey
So glad to hear it! It’s easily one of my faves!