This Blackened Chicken recipe is an easy and quick way to make perfectly juicy chicken breasts packed with bold, delicious flavor. The chicken is coated in a homemade spice blend that forms a slightly spicy crust on the outside while staying juicy on the inside. It’s a simple and comforting recipe that every home cook will love to keep on hand. Each bite is full of flavor and makes a great dish for any meal.
The best part is how versatile this blackened chicken is. You can serve it with your favorite sides, toss it into a fresh salad, wrap it in tacos, or even make blackened chicken Alfredo. Whether you’re cooking a weeknight dinner or meal prepping for the week ahead, this recipe comes together quickly and delivers layers of flavor.
With a few simple steps and easy-to-find ingredients, you’ll love how effortlessly this blackened chicken comes together. The results are tender and moist chicken breasts with plenty of texture and savory flavor. You’re going to really enjoy it!
WHAT IS BLACKENED CHICKEN?
Blackened chicken is a cooking method where chicken is coated in a bold, flavorful spice blend. This blend typically includes paprika, garlic powder, onion powder, cayenne, oregano, and other seasonings. Then cooked at high heat in a cast iron skillet. The heat sears the spices onto the surface, creating a signature blackened crust while keeping the inside juicy and tender.
This classic Cajun and Louisiana technique is known for its smoky, spicy, and aromatic flavor. Blackened chicken is delicious on its own or added to pasta, rice, salads, wraps, or sandwiches.
NOTES ON INGREDIENTS & SUBSTITUTIONS
This Blackened Chicken recipe uses just a few pantry ingredients that you likely already have in your kitchen. Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Breasts: I used boneless, skinless chicken breasts, but you can also use skinless chicken thighs if you prefer a little extra richness. Keep in mind that chicken thighs may take slightly longer to cook, so you might need to adjust the cooking time.
- Blackening Seasoning: This adds a smoky, savory, and aromatic flavor that gives the dish its signature taste. I use a blend of smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and cumin, along with kosher salt and freshly ground black pepper. It gets its heat from the cayenne, and if you want it extra spicy, you can add an additional 1/4 teaspoon.
- Butter & Olive Oil: Use a combination of unsalted butter and cooking olive oil. The butter melts with the olive oil, making the chicken extra juicy and flavorful while adding richness to the blackened chicken. You can also use avocado oil instead of olive oil if you prefer.
- Lemon and parsley are optional toppings. A squeeze of fresh lemon juice brightens the flavor and adds an acidic note that balances the bold spices of the blackened chicken. Finish with a sprinkle of fresh parsley for a touch of color and freshness.
HOW TO MAKE BLACKENED CHICKEN
The following tips will help you achieve perfect results. You can find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Make the Spice Blend: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, oregano, cumin, and cayenne. Stir well and set aside to season the chicken.
Prep the Chicken: Place the chicken between two sheets of parchment paper and gently pound it to an even thickness of about ½ inch—just enough to even out the pieces. Pat the chicken dry, then sprinkle the spice blend over both sides, pressing it in so it sticks well. Use all the seasoning for maximum flavor.
Cook: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 4–5 minutes until golden brown. Flip, add the remaining butter, and cook another 4–5 minutes until the outside is nicely charred and the internal temperature reaches 165°F.
Rest and Serve: Remove the chicken from the skillet and let it rest for 3–5 minutes so the juices settle. Finish with a squeeze of fresh lemon and a sprinkle of parsley if you like before serving.
COOKING TIPS
✅ Get your pan HOT: A well-heated skillet is key to achieving a perfect blackened sear on your chicken. ✅ Check the internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F at the thickest part. This is the best way to avoid undercooked or dry chicken. ✅ Let it rest before slicing: After cooking, allow the chicken to rest for about 5 minutes so the juices can settle and keep the meat moist. ✅ Spice level: Adjust the level of cayenne pepper according to your preference. If you like it spicier, feel free to add more if you want more spicy (1/4 tsp – 1/2 tsp).
WHAT TO SERVE WITH BLACKENED CHICKEN
This is a great meal prep recipe because you can really use the blackened chicken for a variety of meals, and serving options are endless. Blackened chicken pairs beautifully with sides like Potato Asparagus Salad, Baked Sweet Potato Fries, or Roasted Cauliflower Parmesan Steak.
- Add to Pasta: Once the chicken is blackened, dice it into bite-size pieces and add to any creamy pasta, like Parmesan pasta, just before serving.
- Add to a Salad: After cooking the blackened chicken, dice the chicken into bite-size pieces and add to your favorite salad. I love serving it over a Red Cabbage Coleslaw Salad or an Easy Greek Salad.
STORAGE & REHEATING
STORE: Store any leftover blackened chicken breast in an airtight container in the refrigerator for 2-3 days.
REHEAT CHICKEN: For the best results, reheat the chicken in a hot skillet. Slice it into bite-sized pieces, heat a skillet over medium heat, and add the chicken. Cook for 1–2 minutes, stirring occasionally, until warmed through. You can also reheat it in the microwave for about 1 minute, being careful not to overcook it.
FREQUENTLY ASKED QUESTIONS
Can I prepare it ahead of time?
You can season the chicken ahead of time and store it in the fridge for a few hours, but it’s best to cook it just before serving for optimal crust and flavor.
Can I use frozen chicken?
It’s best to thaw the chicken completely before cooking. This ensures even cooking and helps the seasoning stick properly, giving you juicy, flavorful results.
Can I cook the blackened chicken in the oven instead of a skillet?
Yes! Prepare and season the chicken as directed. Generously spray a baking sheet with avocado or olive oil, and place the chicken on the sheet. Add a small pat of butter to each piece. Bake at 400°F for 10–20 minutes, or until the chicken reaches an internal temperature of 165°F. The duration of baking will vary according to the size and thickness of the chicken pieces you’re working with.
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BLACKENED CHICKEN
Equipment
- Cast Iron Pan
- Leave-in Meat Thermometer
- Kitchen tongs
- Parchment paper
Ingredients
Blackened Chicken Seasoning
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper more or less to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
For the Chicken
- 4 boneless, skinless chicken breasts (about 1.50 lbs)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter divided
- fresh lemon wedges for serving (optional)
- fresh parsley for serving (optional)
Instructions
- For Spice Blend: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, oregano, cumin, and cayenne pepper. Stir well until all the spices are evenly mixed. Set aside to season chicken.
- Prepare the Chicken: Place the chicken between two sheets of parchment paper and, using a flat side of a meat mallet, gently pound it to an even thickness of about ½ inch. (Don't flatten; just make all pieces fairly even in width). Pat the chicken dry with a clean paper towel to remove any excess moisture. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, then use your hands to press the mixture onto the chicken to ensure a thorough coating. You should use all the seasoning mix.
- Fry the Chicken: Heat a large cast iron skillet or nonstick pan over medium-high heat. Once hot, add in the olive oil and 1 tablespoon of butter and let the butter melt. Once the butter has melted, add the seasoned chicken breasts to the pan and sear, undisturbed, for 4-5 minutes, or until golden brown. Gently flip the chicken over and add the remaining tablespoon of butter to the pan. Continue to cook, undisturbed, for an additional 4-5 minutes, or until the outside is dark and slightly charred and the chicken reaches an internal temperature of 165℉.
- Rest and Serve: Remove the chicken from the skillet, place it on a plate, and let it rest for 3-5 minutes before serving. Squeeze fresh lemon juice over the top if desired, garnish with parsley, and enjoy!