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.
Blackened Chicken Recipe
- 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
- 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
- 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.