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Juicy, bold, and so flavorful, these Blackened Chicken Breasts are seared in a hot cast iron skillet then finished in the oven for unbelievably tender results. Coated in my homemade blackening seasoning made with simple pantry spices.
The easiest Blackened Chicken
If you’re in the mood for flavorful, delicious, and SUPER juicy chicken breasts, then look no further. No, seriously. This easy blackened chicken recipe checks all the boxes and has your name written all over it.
Seasoned and seared to perfection in a hot skillet before finishing in the oven, this quick and easy chicken recipe takes just 30 minutes. Make a double batch and enjoy throughout the week tossed in salad, swirled into creamy pastas like this blackened chicken Alfredo, or as the main course with all you favorite easy side dishes.
Craving seafood? Give my blackened shrimp a try!
Table of Contents
What is Blackened Chicken?
Blackening is a bold and flavorful cooking method that’s especially popular in Cajun-style dishes. It’s typically used for fish, chicken, or steak, and it’s all about big flavor and that signature dark, crusty exterior. The meat gets dipped in melted butter, coated in a punchy mix of herbs and spices, then seared in a super hot pan, usually cast iron. The dark crust comes from the butter browning and the spices charring, giving it that smoky, spicy kick everyone loves.
Key Ingredients
You can find the full list and amounts of ingredients in the recipe card at the bottom of the page.
- Blackened Seasoning: Classic blackened seasoning blends are bold, smoky, and a little spicy. This homemade version is similar to my Cajun seasoning recipe, but slightly less spicy. Sometimes I’ll add a little dried oregano or mild chili powder, but it’s pretty much perfect (assuming you love a little kick to your chicken). If you are sensitive to spicy foods, I highly recommend omitting the cayenne.
- Butter: This recipe starts by dipping the chicken in melted butter before coating it in blackened seasoning. It’s important that your chicken breasts reach room temperature before applying the butter, otherwise the butter will solidify as soon as it coats the cold chicken. Feel free to use olive oil if that’s easier.
- Olive oil: A little glug of olive oil is needed to coat the skillet before adding the chicken. Feel free to swap olive oil for any high smoke point oil such as avocado oil or canola oil.
- Chicken Breasts: This recipe uses whole chicken breasts. I must have been feeling lazy when I originally made this recipe, because typically, you’d pound your chicken breasts to about 1/2-inch thickness or slice them in half to make two thinly sliced cutlets (thinner chicken equals faster cooking time). Instead, I decided to sear my chicken in a hot skillet first, and finish cooking them in the oven. Honestly, this method works great and tastes just as flavorful.
How to Make Blackened Chicken
For this blackened chicken recipe, we’re using whole chicken breasts instead of thinly sliced cutlets or fast-cooking fish, so we need to be a little more careful with our cooking time. Since chicken breasts are thicker and leaner, searing them too long over high heat can easily lead to burning or drying out.
To get that flavorful crust without overcooking, we start by searing each side in a hot cast iron skillet, just long enough to build a nice blackened exterior. Then, we transfer the skillet to a hot, preheated oven to finish cooking gently. This method keeps the chicken juicy while still giving you that bold, smoky flavor and crispy crust.
Serving Ideas
My all-time favorite way to serve blackened chicken is smothered with creamy Alfredo sauce, cooked pasta, and sautéed zucchini. Along the same lines, sometimes I’ll swap the Cajun seasoned chicken for blackened chicken in this Cajun chicken alfredo.
Whenever I serve it as a main, I’ll serve it with Southern collard greens, sweet cornbread, baked mac and cheese, or crispy fried okra. All winning flavors paired against the bold blackening seasoning.
Oftentimes I’ll enjoy leftovers reheated and dipped into my homemade ranch dressing recipe or this Cajun-inspired spicy remoulade sauce. Quick, easy, and protein-packed!
More Chicken Breast Recipes
If you make this blackened chicken recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Blackened Chicken Recipe
Ingredients
- 2 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon cayenne, optional
- ½ teaspoon cumin, optional
- 1 teaspoon dried thyme
- ¼ teaspoon white pepper, or black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoon butter, melted
- 1 tablespoon oil
- 4 large chicken breasts
Instructions
- Preheat your oven to 425℉ and line a large baking sheet with parchment paper. Tip: If you're searing your chicken in an oven-safe cast-iron skillet, there's no need to transfer the chicken to a baking sheet. Transfer the skillet to the oven and finish cooking the chicken in the skillet
- Combine all the spices in a small bowl and whisk well to combine. If you're sensitive to spicy foods, omit the cayenne.
- Pat the chicken breasts dry with a paper towels and transfer to a large mixing bowl. Allow them to rest at room temperature for 20-30 minutes, or until they reach room temperature (this prevent the butter from immediately solidifying over the cold chicken).
- Drizzle the chicken with the melted butter and gently toss to coat. Sprinkle with the prepared blackened seasoned blend over the chicken. Use your hands if necessary to press the seasoning onto the chicken.
- When ready to cook, add the oil to a large cast-iron skillet over high heat. When the oil and pan are nice and hot, add the chicken breasts and cook for approximately 1-2 minutes on each side, or until "blackened" (but not burnt).
- Remove the skillet from heat and immediately transfer the chicken breasts to your prepared baking sheet OR leave them in your oven-safe skillet. Transfer to the oven, and cook for approximately 10-14 minutes, or until the internal temperature registers 160℉ as measured by a digital meat thermometer.
- Remove the chicken from the oven, tent with foil, and allow the chicken to rest for 5 minutes before slicing. Enjoy!
Notes
- If you notice a lot of spices leftover in the bottom of your skillet after you’ve seared the chicken, use a rubber spatula to scrape it out and scoop it on top of your chicken breasts before baking.
- This recipe is gluten-free and keto approved.
- To make this recipe dairy-free, omit the butter and use olive oil in its place.
- For the homemade blackened seasoning: Store the seasoning blend in an airtight jar or spice container in a cool, dark place. Keeps fresh for up to 6 months.
- Refrigerating leftover blackened chicken breasts: Cool completely then store cooked blackened chicken breasts in an airtight container in the fridge for up to 4 days.
- Freezing cooked blackened chicken breasts: Cool completely then wrap each chicken breast tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 300°F oven until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
