The Best Blackened Chicken Recipe
This Blackened Chicken recipe is an ideal weeknight dinner recipe. Boldly seasoned and quickly pan-seared, this flavorful blackened chicken is juicy, tender, and comes together in less than 15 minutes.
Looking for more quick-cooking chicken breast recipes? Don’t miss my recipes for Buffalo Chicken Tacos, Honey Lemon Chicken Skillet, and Chicken and Green Bean Skillet.
This recipe for Blackened Chicken was inspired by my son. As I was teaching him to make one of his favorite recipes, Blackened Mahi Mahi, he asked me if he could use chicken breasts in place of the Mahi Mahi. He joked that chicken was much more affordable for a broke college student, as compared to Mahi Mahi. Valid!
But not only is chicken a more affordable protein source, it also stands up well to the blackening seasoning, making it a great choice for a blackened protein. And let me tell you, this blackened chicken recipe has quickly become a new favorite for my son and the rest of our family! It is a 15-minute dinner recipe (hello weeknight warrior!) that is boldly seasoned and and absolutely delicious.
Notes on Ingredients
- Chicken: For this recipe, chicken cutlets are best. But they are more expensive than chicken breasts. In an effort to save YOU (and broke college kids) money, I recommend purchasing boneless skinless chicken breasts and cut them into cutlets yourself.
- Blackening Seasoning: For the seasoning, I use a spice blend very similar to my homemade Cajun seasoning. It is made with smoked paprika, garlic powder, onion powder, thyme, salt, and cayenne pepper. It is bold, spicy, and perfect for blackened chicken.
- Butter + Oil: Use a combination of unsalted butter and extra virgin olive oil or avocado oil to pan-fry the chicken. The butter will add richness to the blackened chicken, while the oil will help prevent the butter from burning.
How to Make Blackened Chicken
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Chicken Cutlets
To ensure the chicken cooks quickly, remains tender, and is well seasoned, it is best to use thin chicken cutlets. If starting with chicken breasts, slice them in half crosswise and then gently pound to ensure each chicken cutlet is even in size.
Season Chicken
In a small bowl combine the dry spices together to form the blackened seasoning. Evenly sprinkle that spice blend over each side of the chicken cutlets and use your hands to rub the mixture into the chicken, so that the spice blend adheres to the chicken.
Blacken Chicken
Using a heavy-bottomed nonstick or cast-iron skillet, cook the seasoned chicken undistributed for 3 minutes, flip and continue to cook until the chicken is 165 degrees F. Keep in mind that the chicken will become deeply golden, as the spice blend toasts, hence the term blackened.
Recipe Modifications
- Use Chicken Thighs: Feel free to use boneless, skinless chicken thighs in place of the chicken cutlets, just be sure to pound them to ensure they cook evenly.
- Swap out the Seasoning: Jerk seasoning, Adobo seasoning, or even Poultry seasoning are great alternatives to the Cajun blend of spices.
- Dairy-Free: Simply omit the butter and sear the chicken in 2 tablespoons of heated oil.
- Air Fryer Blackened Chicken: Prepare and season the chicken as directed. Generously spray the chicken with avocado or olive oil cooking spray and air-fry for 6 minutes at 380℉. Flip the chicken and continue to air fry for another 6 minutes, or until the chicken reaches an internal temperature of between 163 to 165 degrees F.
- Baked Blackened Chicken: Prepare and season the chicken as directed. Generously spray sheet pan with avocado or olive oil cooking spray, and place the chicken on the baking dish. Add a small pat of butter to each piece of chicken. Bake at 425 degrees F for 8-12 minutes, or until the chicken reaches an internal temperature of between 163 to 165 degrees F.
Storage & Reheating Instructions
- Refrigerate: Store cooled leftover blackened chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken gently in a dry skillet over medium heat for a couple of minutes per side, or until warmed through.
More Easy Chicken Recipes
Blackened Chicken
Boldly seasoned and quickly pan-seared, this flavorful blackened chicken is juicy, tender, and comes together in less than 15 minutes.
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Servings: 4
Calories: 157kcal
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Instructions
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In a small bowl, mix together the salt, paprika, garlic powder, onion powder, thyme, and cayenne together.
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Slice each chicken breast in half lengthwise. If needed, pound the chicken ensuring that each chicken is even in size. To do this, place one piece of chicken between sheets of plastic wrap. Using a meat mallet or heavy skillet gently pound the chicken to an even thickness of about ¼ inch thick.
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Pat the chicken dry with paper towels. Sprinkle the spice seasoning blend evenly over both sides of the chicken, rubbing the mixture into with your hands to adhere and evenly coat the chicken.
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Heat large cast iron skillet or nonstick pan over medium-high heat and add oil and 1 tablespoon of butter. Once the butter is melted and the oil is hot, add the seasoned chicken.
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Cook, undisturbed, for 3-4 minutes, or until golden brown. Gently flip the chicken over, add 1 additional tablespoon of butter and continue to cook, undisturbed for an additional 2-3 minutes, or until the chicken is browned on the opposite side, or until a thermometer inserted into the center of the chicken registers 163-165 degrees F.
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Remove the chicken from the skillet, tent with foil and let rest for least 5 minutes before serving.
Notes
Air Fryer Instructions: Prepare and season the chicken as directed. Generously spray the chicken with avocado or olive oil cooking spray and air-fry for 6 minutes at 380℉. Flip the chicken and continue to air fry for another 6 minutes, or until the chicken reaches an internal temperature of between 163 to 165 degrees F.
Baked Blackened Chicken: Prepare and season the chicken as directed. Generously spray sheet pan with avocado or olive oil cooking spray, and place the chicken on the baking dish. Add a small pat of butter to each piece of chicken. Bake at 425 degrees F for 8-12 minutes, or until the chicken reaches an internal temperature of between 163 to 165 degrees F.
Nutrition
Calories: 157kcal | Carbohydrates: 2g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 658mg | Potassium: 262mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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