Blackened Chicken Recipe

4.58 from 111 votes

This juicy, zesty blackened chicken breast recipe is so quick and easy to make on the stove, and my blackened seasoning mix is full of flavor!

Prep Time10

Cook Time8

Marinating/Tempering30

Total Time48

Course: Main Course

Cuisine: American

Servings: people

Calories: 186kcal

Author: Becky Hardin

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

Video

Notes

*I love to make this recipe with boneless, skinless chicken breasts. But the blackened seasoning could be used on thighs, chicken tenders, or any cut of chicken (or fish, tofu, or another protein!).

**Use a cooking oil with a high smoke point, such as avocado, canola, or grapeseed oil. Avoid extra virgin olive oil here, as it will burn too quickly.

***You can use regular or sweet paprika, but you will lose that smoky, "charred" flavor.

****Swap this for cayenne pepper if you want more heat!

Instead of making your own blackened seasoning, you can replace it with 2 tablespoons of a pre-made blend.

Becky's Top Tips:

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.

Prefer my old seasoning blend?

Combine 6 tablespoons melted unsalted butter with 2 teaspoons ground sweet paprika, 2 teaspoons ground spicy paprika, 2 teaspoons ground thyme, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1 teaspoon kosher salt. Apply to chicken and marinate or cook immediately.

Grilling Instructions: Season and marinate the chicken breasts as directed, then place on a grill set over medium-high heat (375-450°F) and cook for 15 minutes, flipping halfway through.

Storage: Store blackened chicken in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months.

Nutrition