This Blackened Chicken recipe is easy and quick to make and a perfect dish to add to your weekly meal rotation. Marinated and cooked in a delicious spice mix, this easy chicken recipe will be a hit with the whole family.
What’s in this 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.
- Unsalted Butter: Helps the seasonings stick to the chicken and adds rich flavor.
- Blackened Seasoning: A combination of sweet and spicy paprika, thyme, cumin, garlic powder, and onion powder.
- Kosher Salt: Enhances the flavors of the seasoning.
- Chicken Breasts: I like to use boneless, skinless chicken breasts, but you could use thighs if you prefer.
- Lime Juice: Adds a pop of acidity to compliment the blackened seasoning.
- Cilantro: Adds a pop of color and freshness.
- Sour Cream: Adds a creamy tang that offsets the acidity.
Pro Tip: Use good quality chicken breast for this recipe, preferably free-run / organic and not raised on antibiotics.
Variations on Blackened Chicken Breast
Blackened 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 by incorporating chipotle powder or adobo sauce into your seasoning blend.
There is some heat in the spice mix, mostly from the paprika. But it is not an overly 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 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.
How to Store and Reheat
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.
How to Freeze
Freeze blackened chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
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! It’s also great served with a side of veggies and rice.
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
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.
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!