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Overhead image of three blackened chicken breasts in a black cast-iron skillet garnished with chopped parsley and lime wedges. The skillet sits on a light gray marble surface with fresh parsley, a small white bowl of chopped herbs, a white plate of lime wedges, two silver forks, and a beige plate of white rice partially visible around it. A muted olive green towel is draped under the skillet.
4.82 from 16 votes

Blackened Chicken

This easy Blackened Chicken is made with thin chicken breasts or cutlets coated in a bold homemade spice blend, then seared in a hot cast-iron skillet until dark, smoky, and juicy. It’s quick enough for busy weeknights and perfect for serving with rice, vegetables, salads, bowls, or pasta.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings
Calories: 175kcal
Chef: Jessica Randhawa

Ingredients

  • 2 large chicken breasts - halved lengthwise into 4 thin cutlets
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter - melted

Instructions

  • Pat the chicken dry with paper towels. If needed, slice the chicken breasts in half lengthwise or pound them to an even thickness for quicker, more even cooking.
  • Let the chicken sit at room temperature for about 15 to 20 minutes while you prepare the seasoning.
  • In a small bowl, stir together the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, cayenne pepper, and black pepper.
  • Brush both sides of the chicken with the melted butter, then coat each piece evenly with the seasoning mixture, pressing gently so the spices stick.
  • Heat a large cast-iron skillet over high heat until very hot. Add any remaining melted butter to the skillet.
  • Add the chicken and cook for 4 to 6 minutes per side, depending on thickness, until the outside is deeply browned and the internal temperature reaches 165°F.
  • Transfer the chicken to a plate and let it rest for 5 minutes before slicing and serving.

Notes

  • Use thin chicken cutlets for best results: Thin chicken breasts or cutlets cook more evenly and are less likely to burn before the center is done.
  • If your chicken is thick: Slice it in half lengthwise or pound it thinner before cooking. Especially thick chicken breasts can be seared in a hot skillet, then transferred to a 400°F oven to finish cooking through.
  • Adjust the heat level: For a milder version, reduce the cayenne pepper to 1/4 teaspoon or leave it out entirely.
  • Use a very hot skillet: A properly heated cast-iron skillet helps create the dark, flavorful crust that gives blackened chicken its signature look and taste.
  • Expect a little smoke: Because blackened chicken cooks over high heat, turn on your vent fan or open a window if needed.
  • Butter substitute: Olive oil or avocado oil may be used instead of butter.
  • Storage: Store leftover blackened chicken in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat gently in a skillet over low heat, in the microwave, or in a 300°F oven until warmed through.
  • Freezing: Freeze cooked blackened chicken for up to 2 months and thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 175kcal | Carbohydrates: 2g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 650mg | Potassium: 266mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 983IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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