I love making this rich and zesty Blackened Chicken recipe for easy weeknight dinners. Briefly marinated then cooked in a delicious blackened seasoning mix, this easy chicken breast recipe is always a hit with the whole family.
I’m always looking for quick and easy ways to spice up chicken breast, and this recipe for blackened chicken was the perfect answer! Marinating chicken in this delicious mix of spices makes it mouthwateringly tasty, and it’s so easy to make with a few basics ingredients. I also love to slice it up to make blackened chicken tacos!
What’s in this Blackened Chicken Breast Recipe?
- Chicken: Use boneless, skinless chicken breasts; or use boneless thighs if you prefer.
- Unsalted Butter: Creates a seasoning marinade so the spices stick to the chicken–and it adds extra rich flavor.
- Blackened Seasoning: This is a combination of sweet and spicy paprikas, thyme, cumin, garlic powder, and onion powder.
For serving, I recommend adding a dollop of sour cream, some fresh lime juice, and a bit of cilantro to the ingredients list!
Variations on Blackened Chicken Seasoning
This chicken can be prepared with classic blackened seasoning, or try one of these variations:
- Cajun: Paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper.
- Mexican-Inspired: Use a seasoning blend with flavors like chili powder, cumin, coriander, smoked paprika, garlic powder, and oregano.
- Mediterranean: Use a blend of herbs like dried oregano, basil, thyme, rosemary, garlic powder, and lemon zest.
- Asian-Inspired: Use a spice mix that includes ingredients like Chinese five-spice powder, ginger, garlic powder, soy sauce, and a touch of brown sugar.
- Smoky Chipotle: Add a smoky and spicy twist to your blackened chicken spices by incorporating chipotle powder or adobo sauce.
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How to Store and Reheat
Store blackened chicken in an airtight container in the refrigerator for 3 days. Reheat on the stovetop over medium heat until fully warmed through.
How to Freeze
Freeze blackened chicken breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I cooked this blackened chicken on the stovetop, but you can just as easily grill it, bake it, or Air Fry it like you would any chicken breast recipe.
- After cooking, let the chicken rest for 5 minutes before slicing. This time allows the juices to circulate and absorb, making sure the meat stays juicy!
- To double the recipe, stick to the same ratio of spices and butter, and spread over 4 chicken breasts.
- This chicken is delicious served with rice and veggies, pasta, on salads, or turned into tacos or fajitas.
Top Reader Reviews
- “This is my favorite–so easy to do and absolutely amazing! I make it with fettuccine Alfredo and it is awesome” – Stephanie
- “This recipe tastes amazing, an instant crowd-pleaser in my ‘hard to please them all at once’ family of 4.” – Jen S.
Blackened Chicken Recipe
Ingredients
- 6 tablespoons unsalted butter ¾ stick
- 2 teaspoons sweet paprika
- 2 teaspoons spicy paprika
- 2 teaspoons ground thyme
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 2 boneless, skinless chicken breasts
- 2 tablespoons lime juice from 1 lime
- 1 tablespoon fresh cilantro chopped
- 3 tablespoons sour cream optional
Equipment
- Cast Iron Skillet
Instructions
- Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10-second intervals.6 tablespoons unsalted butter
- Mix the melted butter with all the spices and salt.2 teaspoons sweet paprika, 2 teaspoons spicy paprika, 2 teaspoons ground thyme, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon kosher salt
- Coat the chicken breasts with the spice and butter mixture.2 boneless, skinless chicken breasts
- Let the coated chicken marinate for 20 minutes.
- Melt the remaining 2 tablespoons of butter in a cast iron skillet on medium-high heat.6 tablespoons unsalted butter
- Add the chicken and cook for 7-8 minutes on each side until cooked and charred.
- Remove from heat and let it rest for 5 minutes.
- Slice the chicken and squeeze lime over top.2 tablespoons lime juice
- Garnish with cilantro and serve with sour cream on the side.1 tablespoon fresh cilantro, 3 tablespoons sour cream
Notes
-
- Use good quality chicken breast for this recipe, preferably free-run / organic and not raised on antibiotics.
- Cooking time for the chicken may need to be increased or decreased slightly if the breasts are thicker or thinner.
- Let the chicken rest for 5 minutes before serving, this helps to keep it nice and juicy.
- Finish the chicken with a squeeze of lime to give it a kick of freshness.
How to Make Blackened Chicken Step by Step
Melt the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan on very low heat; or melt in the microwave, stirring at 10-second intervals.
Make Blackened Seasoning: Combine the melted butter with 2 teaspoons of sweet paprika, 2 teaspoons of spicy paprika, 2 teaspoons of ground thyme, 2 teaspoons of ground cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of kosher salt.
Marinate the Chicken: Coat the 2 boneless, skinless chicken breasts with the blackened seasoning mixture, and let it marinate for 20 minutes.
Cook Blackened Chicken: Melt the remaining 2 tablespoons of butter in a cast iron skillet over medium-high heat. Once heated, add the marinated chicken and cook for 7-8 minutes on each side, until cooked and charred.
Serve: Remove chicken from heat and let it rest for 5 minutes. Then slice and squeeze fresh lime over top–I used about 2 tablespoons of lime juice, but you can adjust this to your preference. I recommend serving blackened chicken with cilantro and sour cream on the side!
There is some heat in the spice mix, mostly from the paprika. But it is not an overly hot or spicy flavor.
Yes! Blackened chicken tastes great with thighs too (it will be even juicier!). Follow the same instructions, but you will need to cook just a little longer. Be sure it reaches 165°F and cooks all the way through.
No! It might looks burnt because of the color and the way the seasoned marinade cooks up, but the chicken itself is not burnt. Be sure not to cook it too long, or it will dry out.
The mix of spices in both is very similar, but generally, cajun seasoning is spicier than blackened.
Any large skillet will work, but I really recommend using a cast iron skillet if you have one. It will cook the chicken the most evenly, and just works well overall for this recipe.
I must have been living under a rock (not really), but I don’t understand “blackened” anything. Doesn’t it taste burnt? I don’t think that I’d ever live it down, if I put this on the table. Please explain this concept.
Blackening uses butter and other dry herbs over high heat! It won’t taste burnt!
My husband made this last night (at my suggestion!), and it turned out well. The one hiccup was that the recipe says you need the “Juice of 1 lime,” but then says to squeeze lime juice on the chicken after slicing (so which are you supposed to do?). In any case, the juice of an entire lime was far too much for only two chicken breasts, and rather than wasting a precious lime (at least these days), I’d recommend just using two wedges and squeezing the juice on the breasts.
Great tip, Helen! Thank you!!
I added mine to the butter mix! Worked well!!
This recipe blew me away!! I didn’t even use the spices perfectly. Very forgiving and so so worth the little time investment to make it. Seriously, don’t look for another recipe. Thanks for sharing this!! Oh, and if you want a good wine pairing: 2016 Vivaldi Amarone Della Valpolicella. Cheers!
Great recommendation!! I’m so happy you love it so much!
Best blackened chicken recipe. Easy, quick and delicious.
Thanks for sharing with us, Barbara!
This recipe tastes amazing, an instant crowd-pleaser in my ‘hard to please them all at once’ family of 4. One question: Help needed! How do you marinade this? First time I made it, after the marinade stage all the seasoning on the side of the chicken laying against the dish stuck to the dish. Second time making it I sprayed the dish before marinading and same problem – PLEASE HELP
Great recipe love it but I too have issues with the marinating step and having it all come off the side that is down.. it’s gotten to the point where I don’t even bother putting it on the other side until the chicken is in the pan..
Eitherway it turns out good.. this is amazing with home made ceaser salad
This is my favorite so easy to do and absolutely amazing! I make it with fettuccine Alfredo and it is awesome
Thanks for sharing, Stephanie!
Was so so good!! Thnx for my new go to 🙂
So glad you enjoyed it!
This recipe is absolute trash. The “marinade” hardened as soon as it touched the chicken.
Hi John, that shouldn’t be happening! It sounds like your chicken was cold straight from the refrigerator. It’s always best to let the chicken come to room temperature for about 30 minutes before adding it to a marinade containing butter, as butter solidifies at refrigerator temperatures!
Can you use this recipe with Mahi Mahi?
Hi Lisa, we think this seasoning would be great on Mahi Mahi!