If you love bold flavors and minimal prep, blackened chicken will become a staple in your weekly meal rotation. It’s juicy, smoky, spicy, and incredibly versatile. This dish gets its name from the delicious dark crust formed by pan-searing the chicken with a special blend of herbs and spices.
Whether served on its own, in wraps, over pasta, or atop a fresh salad, this recipe is proof that simple ingredients can deliver restaurant-quality meals. And the best part? It comes together in just 25 minutes!
Looking for more protein-packed dishes? Check out our reader-favorite Chicken Marsala Easy and spicy Bang Bang Chicken too.
Ingredients You Will Need
For the Chicken:
- Boneless, skinless chicken breasts – 2 large
(Halved horizontally into 4 thin cutlets for even cooking.) - Olive oil – 2 tablespoons
(Helps create a crisp sear while keeping the chicken moist.)
For the Blackened Seasoning Mix:
- Smoked paprika – 2 teaspoons
(Adds deep smoky flavor.) - Garlic powder – 1 teaspoon
(Essential aromatic base.) - Onion powder – 1 teaspoon
(Brings out natural sweetness.) - Dried oregano – 1/2 teaspoon
(Herbal earthiness.) - Dried thyme – 1/2 teaspoon
(Adds savory depth.) - Cayenne pepper – 1/4 to 1/2 teaspoon
(Adjust to your spice preference.) - Salt – 1/2 teaspoon
(Balances and enhances flavors.) - Black pepper – 1/2 teaspoon
(Adds a bit of kick.)
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4
Equipment You’ll Need
- Cast iron skillet or heavy-bottomed pan
- Tongs or spatula
- Small mixing bowl
- Meat thermometer (optional but helpful)
- Knife and cutting board
How to Make Blackened Chicken: Step-by-Step
1. Prepare the Chicken
Slice each chicken breast in half horizontally to create thin cutlets. Pat dry with paper towels to remove moisture — this helps the seasoning stick and the chicken sear better.
2. Mix the Seasoning
In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix well.
3. Season the Chicken
Rub each piece of chicken with olive oil, then generously coat both sides with the blackened seasoning. Press the spices into the meat to form a crust.
4. Sear the Chicken
Heat a cast iron skillet over medium-high heat until very hot (you should see light smoke). Add 1 tablespoon of oil if needed. Carefully place the chicken in the pan and cook undisturbed for 4–5 minutes on the first side.
Flip and cook another 3–4 minutes, or until the chicken reaches an internal temperature of 165°F. The exterior should be darkened and crusty but not burnt.
5. Rest and Slice
Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Resting helps retain the juices and ensures tender results.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 34g
- Fat: 14g
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Sodium: 500mg
- Cholesterol: 90mg
Tips and Variations
- Make It Less Spicy:
Omit or reduce the cayenne pepper if you prefer a milder version. - Use Chicken Thighs:
Boneless, skinless chicken thighs are a great alternative — juicy and flavorful, they hold up well to high heat and bold spices. - Grill It:
If you prefer to cook outdoors, blackened chicken also grills beautifully over high heat. Just 4–5 minutes per side should do it. - Meal Prep Idea:
Slice the blackened chicken and store it for salads, bowls, or wraps throughout the week. It holds its flavor even when chilled. - Serve with Sauce:
Pair with a drizzle of ranch, chipotle mayo, or a squeeze of fresh lime to contrast the smoky heat.
How to Store and Reheat
- Refrigerator:
Store leftover blackened chicken in an airtight container for up to 4 days. - Freezer:
Freeze cooked and cooled chicken in a zip-top bag for up to 2 months. Slice before freezing for easier thawing. - Reheat:
Reheat gently in a skillet over medium-low heat or microwave with a splash of water to keep it from drying out.
Why You’ll Love This Recipe
This blackened chicken recipe is fast, foolproof, and packed with bold flavor. The seasoning mix is easy to make with pantry staples, and the sear locks in juiciness while giving you a beautiful crust. Whether you’re making a weeknight dinner or prepping meals ahead of time, this dish is a go-to for spicy, smoky satisfaction without any complicated steps.
Frequently Asked Questions
What does “blackened” mean?
Blackened refers to a cooking technique where food is coated in a bold spice mix and seared in a very hot pan to form a dark, crusty exterior. It’s not burnt — it’s flavorful and smoky!
Can I use store-bought blackening seasoning?
Yes! Store-bought versions work fine, though making your own allows you to control the spice level and salt content.
Why use a cast iron skillet?
Cast iron retains heat extremely well, helping you get that signature blackened crust. If you don’t have one, use a heavy-bottomed stainless steel skillet instead.
What can I serve with blackened chicken?
Great options include rice, roasted veggies, corn salad, mashed potatoes, coleslaw, or tucked into tacos or wraps.
Is this dish spicy?
It has a mild to moderate heat depending on how much cayenne you use. You can easily adjust the spice level to your preference.
My Final Thoughts
If you’re looking for a way to spice up your weeknight dinners without spending hours in the kitchen, blackened chicken is your answer. It’s fiery, flavorful, and takes basic chicken to bold new heights. Pair it with just about anything, and you’ve got a complete, satisfying meal.
Give it a try, and don’t forget to explore more quick and easy dinners at Mealova Recipes — your hub for delicious chicken meals that impress without the stress.
Blackened Chicken
Ingredients
Method
- Pat chicken breasts dry and pound to an even thickness if needed.
- In a small bowl, mix together all the blackening spices. Rub the seasoning mix generously over both sides of each chicken breast.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil or butter and swirl to coat.
- Place chicken in the hot skillet. Cook for 5–7 minutes on one side without moving to get that blackened crust, then flip and cook another 5–7 minutes or until internal temperature reaches 165°F (74°C).
- Remove chicken from the skillet and let it rest for 5 minutes before slicing. Serve whole or sliced with your favorite sides or on top of a salad.
Notes
- Best served with rice, roasted veggies, or mashed potatoes.
- Great for meal prep—store cooked chicken in the fridge for up to 4 days.
- For extra juiciness, brine the chicken in salt water for 30 minutes before seasoning.
