Blackened Chicken

Blackened Chicken is a bold, flavorful dish featuring juicy chicken breasts or thighs coated in a smoky, spicy blend of herbs and spices. Seared to perfection in a hot skillet, this recipe delivers a crisp, blackened crust with tender, succulent meat inside. It’s easy, protein-packed, and perfect for weeknight meals or meal prep.

Why You’ll Love This Recipe

• Packed with bold, Cajun-inspired flavor
• Quick and easy—ready in 20 minutes
• High-protein and low-carb
• Versatile: great in salads, bowls, wraps, or on its own
• No marinade or long prep required

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Smoked paprika
• Garlic powder
• Onion powder
• Dried oregano
• Dried thyme
• Cayenne pepper (adjust to taste)
• Black pepper
• Salt
• Olive oil or melted butter

directions

1. Pat chicken dry with paper towels.
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt.
3. Rub the chicken all over with olive oil or melted butter, then coat generously with the spice mixture on both sides.
4. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
5. Add chicken and cook for 4–6 minutes per side, depending on thickness, until blackened and cooked through (internal temp of 165°F).
6. Remove from pan and let rest for 5 minutes before slicing or serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Mild Version: Reduce or omit cayenne pepper for a less spicy option.
• Grilled Blackened Chicken: Grill the chicken over medium-high heat for 5–6 minutes per side.
• Blackened Chicken Tenders: Use chicken tenderloins for a quicker-cooking, kid-friendly version.
• Creamy Cajun Sauce: Serve with a dollop of sour cream or a simple creamy ranch dressing to cool the heat.
• Meal Prep: Slice and store for salads, wraps, or rice bowls throughout the week.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over low heat or microwave until heated through.
Blackened chicken can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What does “blackened” mean in cooking?

It refers to a cooking method where food is coated in spices and cooked in a very hot pan to form a dark, flavorful crust.

Is blackened chicken burnt?

No—the blackened look comes from the spices searing, not burning. It should be dark and flavorful, not charred or bitter.

Can I use store-bought blackened seasoning?

Yes, but homemade gives you more control over the spice level and salt content.

What’s the best pan for blackening?

A cast-iron skillet works best for getting the intense heat needed to create the crust.

Can I make this recipe on the grill?

Yes, just grill over high heat and use the same spice rub.

Is this dish spicy?

It has a kick, but you can adjust the cayenne pepper to make it milder or hotter.

What sides go well with blackened chicken?

Rice, roasted veggies, coleslaw, or a crisp green salad all pair well.

Can I use bone-in chicken?

Yes, but cooking time will increase. Make sure the internal temperature reaches 165°F.

Is blackened chicken keto-friendly?

Yes, it’s naturally low in carbs and high in protein.

How do I avoid drying out the chicken?

Don’t overcook it—use a meat thermometer and let it rest after cooking.

Conclusion

Blackened Chicken is a quick, easy, and flavorful way to spice up your dinner routine. With its smoky crust and juicy interior, it’s delicious on its own or added to bowls, salads, and sandwiches. Whether you’re feeding the family or prepping meals for the week, this dish is a go-to favorite that’s big on taste and low on effort.

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