Paul Prudhomme's Bronzed Chicken Breasts

By Richard Flaste

Total Time
15 minutes
Rating
4(147)
Notes
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Ingredients

Yield:Four servings
  • 1tablespoon salt
  • ½teaspoon sweet paprika
  • 1teaspoon white pepper
  • 1teaspoon granulated or powdered onion
  • 1teaspoon granulated or powdered garlic
  • 1teaspoon dried basil leaves
  • ½teaspoon ground black pepper
  • ½teaspoon dried thyme leaves
  • 8boneless, skinless chicken breast halves (about 3 ounces each) at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

209 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 38 grams protein; 402 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until ½ teaspoon of water bursts into droplets that chase each other around the pan).

  2. Step 2

    Blend the seasonings and sprinkle the chicken pieces evenly with them.

  3. Step 3

    Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness

Ratings

4 out of 5
147 user ratings
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Cooking Notes

Suzanne

Curious what kind of oil/fat is called for in this recipe. Olive oil? Butter? Both?

Andrea

The seasoning is delicious! Yum! I used my cast iron skillet and about 2T butter and 2T olive oil. So easy too! I will definitely make this again. I made mashed sweet potatoes and French green beans for sides.

pix

As per Prudhomme's recipe as written, there IS no fat. No oil, no butter. This was how "blackened" chicken, fish, or whatever was done. He recommends (in his cookbooks) to have an excellent exhaust fan as part of the kitchen set-up.

Claudia Jessup

This was ridiculously fast & easy. Absolutely delicious. The spice mix would also work well on fish fillets or pork chops or thick slices of tofu. I used a cast iron pan & a bit of olive oil spray. A keeper!

HK

I started making this years ago from Paul Prudhomme's website when I stopped being vegetarian and needed a good way to make chicken breasts. Simple and perfect. He always recommends oiling the meat, not the pan. I started doing that with this recipe and it works great. Not sure what his reasoning is, but I trust him. Many wonderful memories from the recently closed K-Paul's in New Orleans!

lydia

Just what I needed tonight. Incredibly easy, quick and delicious! A keeper.

Andrea

The seasoning is delicious! Yum! I used my cast iron skillet and about 2T butter and 2T olive oil. So easy too! I will definitely make this again. I made mashed sweet potatoes and French green beans for sides.

Greg in Texas

This is an absolutely wonderful spice blend to keep on hand. An iron skillet is a must. Wonderful gravy & mashed potatoes ensues!

Suzanne

Curious what kind of oil/fat is called for in this recipe. Olive oil? Butter? Both?

Advance Planning

I mix the spices in larger quantities and put them in old spice jars. Then I only need to buy the chicken breasts. sprinkle on the pre-mixed spices and cook. I am allergic to onions, so I omit them.

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