Blackened Chicken Breasts
Juicy blackened chicken breasts with a smoky, flavorful crust and tender center. Easy, bold, and perfect for salads, bowls, pasta, or weeknight dinners.
Servings: 4 servings
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
Elena's Tips:
- 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
Serving: 4g | Calories: 229kcal | Carbohydrates: 3g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 738mg | Potassium: 488mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1044IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
