Blackened Chicken Recipe
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Juicy, boldly seasoned blackened chicken with a smoky crust and tender center is simple, vibrant, and perfect for salads, pastas, bowls, or a 20-minute weeknight dinner.
You’ll also love my blackened cod recipe. Serve with Parmesan rice and Tuscan roasted broccoli.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 20 minutes
- Servings: 4
- Dietary Info: Gluten-free, high-protein
- Method: Pan-seared
- Technique: Blackening
- Flavor/Texture: Smoky, bold, lightly spicy, juicy, crisp-edged
My Go-To Juicy Blackened Chicken (Never Dry, Always Flavorful)!
This is the kind of simple, bold chicken I make when I want big flavor without any fuss. The spices bloom in the hot pan and form a smoky flavor, golden crust, while the inside stays tender and juicy, exactly how I grew up cooking quick weeknight proteins in my mamma’s kitchen.
It’s versatile enough to serve over homemade fettuccine Alfredo, tuck into my pear and gorgonzola salad, make sandwiches, or pair with roasted green beans with garlic and lemon. It tastes like you spent far more time on it than you did.
Once you try it, this will be your new “I need something delicious in 20 minutes” dinner. You’ll also love my chicken and potatoes dinner, baked chicken breast (Thanksgiving recipe).
Made With Amore,
Table of Contents
Ingredients for Blackened Chicken
Chicken
- Boneless skinless chicken breasts or boneless skinless chicken thighs– lean, tender, and perfect for a bold crust.
- Olive oil – helps the seasoning adhere and supports a deep sear. Canola oil or avocado oil also works great.
- Butter – adds richness and helps with caramelization.
Blackening Seasoning (I make this spice blend in a large batch and keep it in my pantry to have on hand!)
- Paprika – smoky or sweet base flavor and color.
- Onion & garlic powder – savory backbone.
- Kosher salt & black pepper – essential balance.
- Cayenne – just enough heat.
- Oregano & thyme – earthy, fragrant lift.
See the recipe card for exact quantities.
Substitutions and Variations
- Swap breasts for thighs: They stay extra juicy and develop an even deeper crust.
- Make it mild: Drop the cayenne or use sweet paprika only.
- Make it spicy: Add up to ½ tsp cayenne or a pinch of chipotle powder.
- Grill it: Brush with oil, season, and grill over medium-high heat 5–6 minutes per side. Try this next: Best Grilled Chicken Sandwich Recipe (Easy Dinner Idea).
- Bake it: Sear 2 minutes per side, then bake at 400°F for 10–12 minutes. You’ll also enjoy my Baked Chicken Thighs at 375°F.
- Use it in bowls: Great over rice, pasta, salads, or tucked in wraps.
How To Make Blackened Chicken Breasts
This is a step-by-step photo overview of this juicy blackened chicken breast dish; the full instrcutions are in the recipe card below.
Step #1: Make the blackening seasoning, if you haven’t already made it in bulk. In a small bowl, whisk together the paprika, onion powder, garlic powder, salt, black pepper, cayenne, oregano, and thyme. Set aside.
Step #2: Prep the chicken. Pat the chicken breasts dry with paper towels—this helps the spices stick and ensures a good crust. Rub all sides of the chicken with a light coating of olive oil.
Step #3: Season generously. Sprinkle the blackening seasoning evenly over both sides of each chicken breast. Press it in so it adheres.
Step #4: Heat the skillet. In a large cast iron pan (or heavy pan), heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. You want the pan hot, but not smoking—this is what creates that classic blackened crust without burning.
Step #5: Cook the chicken. Add the chicken breasts in a single layer. Cook for 5–6 minutes without moving them—this builds the crust. Flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F with a meat thermometer.
Step #6: Rest the chicken. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This keeps the juices inside and the chicken extra tender.
Serve. Add a squeeze of fresh lemon juice, if desired, and serve with rice, pasta, and your favorite veggies.
My Pro Tips
Recipe Tips
- Pound chicken to an even thickness for the most even cooking.
- Use cast iron—it’s the best at creating that smoky, crisp crust.
- Don’t overcrowd the pan or the chicken will steam instead of blacken.
- Add a splash of oil halfway through if the pan looks dry—this keeps the spices from burning.
FAQ’s
Blackened chicken is a popular Cajun dish where chicken is coated in a bold, smoky spice blend and cooked in a hot pan until the spices darken and form a crust. It’s not burnt—the “blackened” look comes from the paprika, herbs, and butter caramelizing together to create deep color and big flavor.
Cook over medium-high heat to build the crust, then lower the heat slightly if needed. Pull the chicken off the heat at 165°F and rest 5 minutes. Even thickness also prevents dryness.
No, blackened chicken is heavily seasoned and dark, not burnt. The spices char slightly to form a smoky, flavorful crust, but shouldn’t taste bitter.
Yes. Season the chicken up to 12 hours in advance and refrigerate. Cook just before serving for best texture.
Store in an airtight container in the refrigerator up to 3 days. Reheat gently in a covered skillet with a splash of broth or water, keeping the chicken juicy. You can also heat in the microwave for a quick fix.
More Chicken Recipes
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Blackened Chicken Breasts
Ingredients
Chicken
- 4 boneless skinless chicken breasts, 5–6 oz each
- 2 tablespoons olive oil, plus more for rubbing
- 1 tablespoon butter
Blackening Seasoning Mix or 2 up to tablespoons homemade blackened seasoning mix
- 1 tablespoon paprika, smoked or sweet
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- Make the blackening seasoning, if you haven't already make it in bulk. In a small bowl, whisk together the paprika, onion powder, garlic powder, salt, black pepper, cayenne, oregano, and thyme. Set aside.
- Prep the chicken. Pat the chicken breasts dry with paper towels—this helps the spices stick and ensures a good crust. If the middle of the chicken breasts are really thick you can pound the breasts to make them more even in size. Rub each breast with a light coating of olive oil.
- Season generously. Sprinkle the blackening seasoning evenly over both sides of each chicken breast. Press it in so it adheres.
- Heat the skillet. In a large cast-iron skillet (or heavy pan), heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. You want the pan hot, but not smoking—this is what creates that classic blackened crust without burning.
- Cook the chicken. Add the chicken breasts in a single layer. Cook for 5–6 minutes without moving them—this builds the crust. Flip and cook another 4–6 minutes, or until the internal temperature reaches 165°F.
- Rest the chicken. Transfer the chicken to a plate and let it rest for 5 minutes before slicing. This keeps the juices inside and the chicken extra tender.
- Serve. Add a squeeze of lemon juice, if desired, and serve with rice, pasta, and your favorite vegetables.
Notes
- Dry chicken = no crust. Pat thoroughly so the seasoning sticks instead of steaming off.
- Cast iron is worth it. Nothing sears quite like it—you get that smoky crust every time.
- Press the seasoning in. Don’t sprinkle and hope—really press it on for that restaurant-style color.
- Don’t move the chicken early. Let it sear untouched for 5–6 minutes to build the crust.
- Let it rest. Five minutes makes the difference between juicy slices and dry ones.
- Slice across the grain. This keeps each bite tender.
- Oil + butter blend. The oil prevents burning; the butter adds flavor and browning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
