To make 20-minute blackened chicken breasts, start by combining 1/2 teaspoon of paprika, 1/8 teaspoon of salt, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of ground cumin and 1/4 teaspoon of dried thyme in a bowl. Stir in 1/8 teaspoon of ground white pepper and 1/8 teaspoon onion powder.
Preheat the oven to 350 degrees Fahrenheit, and grease a large baking sheet. Heat a cast-iron pan for five minutes over high heat.
Using either a cooking spray or olive oil with a basting brush, oil both sides of 2 skinless, boneless chicken breasts. Rub the spice mixture all over both chicken breasts.
Add the chicken into the sizzling cast-iron pan, and cook the breasts for one minute on each side. Place each chicken breast on the prepared baking sheet, and bake the chicken until the juices run clear.
To make a quick garlic chicken, melt 3 tablespoons of garlic in a large skillet over medium-high heat. Coat 4 skinless, boneless chicken breast halves with 2 teaspoons of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of seasoning salt.
Using a frying pan, saute the chicken breasts on each side for 10 to 15 minutes. The chicken is fully cooked when the juices run clear.