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–+ servings
blackened chicken breast in cast iron skillet
Victor Eskew

Blackened Chicken Breasts

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This batch component yields 24 servings of marinated, blackened chicken breasts that freeze beautifully for up to three months. Brown them in cast iron for maximum flavor, then finish in the oven for consistent doneness. Pull these from the freezer to build quick dinners, salads, wraps, or grain bowls in minutes.
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Servings: 24
Course: dinner, Lunch
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

  • 6 lb Chicken Breasts boneless, skinless
  • 2 tablespoon Cajun Seasoning your favorite or recipe below
  • 2 tablespoon Garlic, minced minced
  • ¼ cup Soy Sauce
  • 6 oz Pineapple Juice
  • 1 cup Orange Juice
  • ½ cup Avocado Oil
  • 1 cup Onion sliced, yellow or white
  • 1 cup Green Peppers sliced
  • ½ cup grass-fed butter grass-fed, unsalted
  • ¼ cup Avocado Oil
  • ¼ cup Cajun Seasoning

Equipment

  • Large 2.5-Gallon Ziplock Bag
  • 2 Half-Sheet Pans
  • Parchment Paper
  • Aluminum foil
  • Cast Iron Pan
  • Meat thermometer
  • Vacuum Seal Bags
  • Vacuum Sealer

Method
 

  1. Place chicken breasts in large 2.5-gallon ziplock bag.
  2. Add 2 tablespoon Cajun seasoning, minced garlic, soy sauce, pineapple juice, orange juice, and ½ cup avocado oil to bag.
  3. Seal bag and massage to coat chicken evenly.
  4. Marinate chicken in refrigerator.
  5. Remove chicken from marinade and pat dry.
  6. Heat cast-iron pan over high heat.
  7. Add ghee to hot pan.
  8. Season chicken with ¼ cup Cajun seasoning on all sides.
  9. Place chicken in hot pan.
  10. Cook until blackened crust forms and internal temperature reaches 165°F.
  11. Remove chicken from pan and let rest.
  12. Vacuum seal chicken in portions.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The marinade with pineapple and orange juice tenderizes the chicken while adding subtle sweetness that balances the cajun heat. Browning in smoking-hot cast iron creates the signature blackened crust before finishing in the oven ensures even cooking without burning the spices. Vacuum sealing in portion sizes makes defrosting efficient—thaw overnight in the refrigerator or use the defrost setting on your microwave. These reheat well in a skillet with a little butter, sliced over salads cold, or chopped into quesadillas and pasta. The same method works with chicken thighs if you prefer dark meat with more fat and flavor.

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