This blackened chicken recipe is easy and quick to make and a perfect dish to add into your weekly meal rotation. Marinated and cooked in a delicious spice mix, this easy chicken recipe will be a hit with the whole family.
Best Blackened Chicken Recipe
If you are looking for a quick and easy way to spice up a chicken breast, then I’ve got the perfect thing for you! This easy blackened chicken recipe results in deliciously spiced and tender chicken that really is an absolute joy to eat.
It’s an easy and tasty dinner that everyone will enjoy.
Why You’ll Love this Blackened Chicken Breast:
- QUICK: This chicken breast will be ready for dinner so fast. Just marinate, then cook and serve!
- FLAVORFUL: The blackened seasoning marinade infuses so much flavor into the chicken. It’s absolutely delicious!
- VERSATILE: This chicken is great as a main for dinner as is, but it’s easy to slice up and add to tacos, salads, fajitas, and more!
Be sure to try these blackened chicken tacos too! Perfect flavor for taco night.
How to Make Blackened Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10 second intervals
- Mix the melted butter with all the spices and salt
- Coat the chicken breasts with the spice & butter mixture
- Let the coated chicken marinate for 20 minutes
- Melt the remaining 2 tablespoons of butter in a cast iron skillet on medium-high heat
- 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
- Garnish with cilantro and serve with sour cream on the side
What is blackened seasoning?
Blackened seasoning is a medium spiced mix of spices that are used to coat protein, like chicken or fish. It is used to flavor the meat and then cooked on the stovetop so that it becomes charred. The herbs and spices in blackened seasoning are:
- Sweet and spicy paprika
- Thyme
- Cumin
- Garlic and onion powder
- Salt
There is some heat in the spice mix, mostly from the paprika. But it is not an overly spicy flavor.
No! It might looks burnt because of the color and the way 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.
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.
What do you serve with blackened chicken?
This chicken breast is great to serve with a side of veggies and a potato dish to make it a well balanced main meal. You can also serve it with a fresh salad for a lighter meal. Try it with:
Recipe Tips and 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.
Can you make blackened chicken ahead of time?
For a main meal, this chicken is best served straight away so that the meat is succulent and juicy. You can keep the cooked chicken in an airtight container in the fridge for 3 days, and use it sliced to serve with salad for a quick and tasty lunch option.
Can I make this recipe with chicken thighs?
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 165F and cooks all the way through.
This juicy, flavorful blackened chicken recipe is just so easy and so tasty. It will surely be a favorite for weekly dinners and lunches, and tastes great on tacos, salads, burritos, and more.
More easy chicken recipes to try:
- Easy Butter Chicken Recipe
- BBQ Chicken Salad Recipe
- Instant Pot Jerk Chicken Recipe
- Extra Crispy Baked Chicken Fingers Recipe
- Romesco Chicken Recipe
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Blackened Chicken Recipe
Ingredients
- 2 chicken breasts
- 6 tablespoons unsalted butter
- 2 tsp sweet paprika
- 2 tsp spicy paprika
- 2 tsp ground thyme
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- Juice of 1 lime
- 1 tbsp fresh cilantro chopped
- 3 tbsp sour cream optional
Instructions
- Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave, at 10 second intervals6 tablespoons unsalted butter
- Mix the melted butter with all the spices and salt2 tsp sweet paprika, 2 tsp spicy paprika, 2 tsp ground thyme, 2 tsp cumin, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt
- Coat the chicken breasts with the spice & butter mixture2 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 heat6 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 limeJuice of 1 lime
- Garnish with cilantro and serve with sour cream on the side1 tbsp fresh cilantro, 3 tbsp sour cream
Angelina says
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.
Becky Hardin says
Blackening uses butter and other dry herbs over high heat! It won’t taste burnt!
Helen Betts says
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.
Becky Hardin says
Great tip, Helen! Thank you!!
Jodi Hoffman says
I added mine to the butter mix! Worked well!!
Amanda H says
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!
Becky Hardin says
Great recommendation!! I’m so happy you love it so much!
Barbara says
Best blackened chicken recipe. Easy, quick and delicious.
Becky Hardin says
Thanks for sharing with us, Barbara!
Jen S says
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
Raymond says
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
stephanie says
This is my favorite so easy to do and absolutely amazing! I make it with fettuccine Alfredo and it is awesome
Becky Hardin says
Thanks for sharing, Stephanie!
Jodi Hoffman says
Was so so good!! Thnx for my new go to 🙂
Becky Hardin says
So glad you enjoyed it!
John Doe says
This recipe is absolute trash. The “marinade” hardened as soon as it touched the chicken.
Becky Hardin says
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!