I love making this rich, juicy, and zesty blackened chicken recipe for easy weeknight dinners! I simply coat some chicken breasts in a homemade blackened seasoning mix, then cook them on the stovetop in minutes. My Cajun-inspired spice blend is wonderfully warm, smoky, sweet, and just a little spicy. It’s the easiest and most delicious chicken breast recipe!
Top Reader Reviews
This is my favorite so easy to do and absolutely amazing! I make it with fettuccine Alfredo and it is awesome
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Best blackened chicken recipe. Easy, quick and delicious.
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Blackened Chicken Breast
I’m always looking for quick and easy ways to spice up chicken breast, and my recipe for blackened chicken is the perfect answer! This Cajun-style blackened seasoning mix infuses chicken with tons of zesty flavor throughout the whole cooking process. I’ve made this dish so many times, and decided to upgrade my recipe a bit with a new spice blend. And I must say, it tastes even better while still being easy as can be!
It only takes a few ingredients and 10 minutes of cooking to make this blackened chicken on the stovetop. And with summer on the way, I’m looking forward to using the seasoning rub with grilled chicken too. I love to serve this with fettuccine Alfredo, or slice it up to make blackened chicken tacos!
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Use Cast Iron
Traditional blackened chicken involves a cooking technique that pan-sears chicken over high heat, creating a dark, charred crust. Any large skillet will work for this stovetop chicken recipe, but I highly recommend using a cast iron skillet for the best results. It holds heat well and distributes it evenly, so you’ll get the crust without burning or drying out the chicken.
Blackened Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 2 large boneless, skinless chicken breasts (halved lengthwise and pounded to even thickness*)
- 2 tablespoons cooking oil (**)
- 2 tablespoons salted butter
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
For the Blackened Seasoning:
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (***)
- 1 teaspoon garlic powder
- ½ teaspoon chili powder (****)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Bring the chicken to room temperature before beginning (this should take roughly 30 minutes).2 large boneless, skinless chicken breasts
- In a small shallow bowl, combine the brown sugar, salt, onion powder, smoked paprika, garlic powder, chili powder, dried thyme, and dried oregano to create the blackening seasoning.1 teaspoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano
- Press each side of the chicken firmly into the spice blend until the pieces are heavily and evenly coated.
- Heat a large cast-iron skillet over medium-high heat until it is extremely hot and just beginning to smoke slightly. Add in the cooking oil and butter.2 tablespoons cooking oil, 2 tablespoons salted butter
- Place the chicken in the skillet and cook for 3 to 4 minutes on the first side. The spices will char and turn very dark, creating a crust.
- Flip the chicken over and turn the heat down to medium low. Cook for an additional 4 minutes or until the chicken is cooked through to an internal temperature of 165℉.
- Remove from the pan and let the chicken rest for 5 minutes before slicing and serving. Garnish with cilantro if desired.1 tablespoon chopped fresh cilantro
Notes
- I highly recommend using a cast iron skillet for best results. However, another non-stick skillet can be used instead.
- Don’t panic when the spices turn dark! That deep color is exactly what you want. The milk solids in the butter and the sugars in the spices toast quickly to create that savory, dark crust.
- Authentic blackening produces a fair amount of smoke. Make sure your oven vent is on high or crack a window before you drop the chicken into the pan.
- Don’t skip the pounding step. Getting the chicken to an even thickness (about ½ inch) is the secret to getting a perfect crust without overcooking the outside before the middle is done.
- Bringing the chicken to room temperature for 30 minutes ensures the muscle fibers don’t “seize” when they hit the hot pan, resulting in much more tender meat.
- Adding the butter along with the oil provides that rich, nutty flavor that defines classic blackening. If the butter starts to brown too quickly, move the chicken and turn the heat down slightly.
- Cooking time may need to be increased or decreased slightly, depending on the size and thickness of the chicken. Thicker breasts can be pounded thin to help them cook more quickly and evenly.
- Let the chicken rest for 5 minutes before slicing and serving. This allows the juices to redistribute, leading to perfectly juicy chicken!
- Finish the chicken with a squeeze of lime to give it a kick of freshness. Use as much or as little as you like.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Homemade Blackened Seasoning Mix
Blackened seasoning is a mix of spices inspired by Cajun cuisine. My homemade mix is a combination of brown sugar, smoky paprika, garlic and onion powder, chili powder, thyme, and oregano.
After years of making this dish, I recently changed my go-to spice blend for this recipe to really perfect the flavor. I just love the deeper, richer sweetness brown sugar adds to the mix, along with chili powder for a little heat. But don’t worry, you can still find my previous blend in the recipe card notes!
In the past, I also combined melted butter with the blackened seasoning to create a marinade to apply directly to the chicken. Instead of doing this, now I prefer to create a dry spice blend, and let the butter in the pan do all of the work while cooking.
How to Make Blackened Chicken on the Stove Step by Step
Prep: Gather the list of ingredients for this Cajun blackened chicken recipe. Set the chicken out on the counter and give it about 30 minutes to come to room temperature. This ensures it cooks evenly and becomes tender instead of tough. It also helps the seasoning adhere and meld into the meat, instead of sliding off.
Make the Blackened Seasoning: In a small shallow bowl, combine 1 teaspoon of brown sugar with 1 teaspoon of salt, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of chili powder, ½ teaspoon of dried thyme, and ½ teaspoon of dried oregano.
Cut and Season: Cut 2 boneless, skinless chicken breasts in half to make 4 pieces. Pound into thinner, even cutlets, about ½ inch thick. Then coat each piece of chicken with the blackened seasoning rub.
Coat and Marinate: Firmly press the spice blend into each piece of chicken until heavily and evenly coated. For more intense flavor, let it marinate at room temperature for about 20 minutes. I especially recommend doing this if the chicken hasn’t had enough time to warm up out of the fridge.
Heat the Pan and Melt the Fats: Heat a large cast-iron skillet over medium-high heat, until it is very hot and just beginning to smoke slightly. Ventilation is key–turn on the oven/stove fan while cooking. Add 2 tablespoons of cooking oil and 2 tablespoons of salted butter to the hot pan. If the butter starts to brown too quickly, reduce the heat slightly.
Cook Blackened Chicken: Place the seasoned chicken cutlets in the skillet and cook for 3 to 4 minutes on the first side. The spices will char and turn very dark, creating the signature blackened crust. Flip the chicken over and turn the heat down to medium low. Then cook for an additional 4 minutes; or until the chicken is cooked through to an internal temperature of 165℉.
Serve: Remove blackened chicken from the pan, and let it rest for 5 minutes before slicing and serving. This short rest time will give you a juicier result! Finish with fresh lime juice and cilantro, if desired. I like to serve this chicken with rice and veggies. It’s also delicious served over pasta or Caesar salad.
How to Store and Reheat
Store blackened chicken breast in an airtight container in the refrigerator for 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium heat until fully warmed through.
You can make a batch of the blackened seasoning mix and store it in an airtight container in the pantry, then use it on chicken, fish, or burgers. It will be most potent if used within 2 months. Double or triple using the same spice ratios.
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