Blackened chicken

Preparation time: 25 minutes

Cooking time: 22 minutes


  • 1 1/2 tbsps paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp ground black pepper
  • 2 boneless, skinless chicken breast halves, about 750 gms
  • 2 tbsps minced peeled onion
  • 1 clove garlic, peeled and minced
  • 2 cups chicken broth
  • 1 tomato, seeded and minced
  • 1 tablespoon chopped fresh herbs (choose from oregano, basil, tarragon, or marjoram)
  • 1/4 tsp salt
  • 1 500 gms packet of penne pasta


To make Cajun spice:

Mix paprika, garlic powder, onion powder, and pepper. Set aside. Place chicken breasts between two pieces of wax paper and pound with a meat mallet to flatten.

Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon of the spice for the sauce).

Spray a very hot cast-iron pan with oil. Fry breasts for 4 to 6 minutes, or until done (see note). Remove from pan and slice into thin strips; set aside.

Meanwhile, cook pasta according to packet directions; drain. Saute onion and garlic in a small saucepan sprayed with oil until onion is soft.

Add chicken broth, tomato, fresh herbs and reserved Cajun spice. Simmer for 8 minutes. Season with salt to taste.

Arrange pasta on a platter. Lay chicken on pasta and drizzle with sauce.

NOTE: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked.

Indicators for doneness include:

  • A fork or toothpick can be inserted with ease.
  • The juices should be clear, not pink.
  • Bone joints move easily.
  • Serves 4.

    Category: Articles