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GET IT NOWThis Blackened Chicken Recipe Is My Favorite Spicy Chicken Dinner
I’ve been hooked on this blackened chicken recipe ever since I nailed the spice blend. It’s inspired by my blackened salmon, but there’s something about how that smoky, zesty seasoning clings to chicken and crisps up just right that keeps me coming back. I make it whenever I’m craving something quick, bold, and a little Southern. Here’s why it’s a regular in my kitchen:
- Bold southern flavor – The blackened seasoning brings just the right amount of spice to keep things exciting without being too hot. Even my kids are into it. If you love bold Southern-style dishes, try my Cajun chicken or Cajun cod next.
- Tried and true technique – I use the same stovetop-to-oven method that I rely on for sirloin steak. Cooking the chicken in a hot skillet first gives it a beautiful crust while locking in the moisture. The oven finish keeps it perfectly tender.
- On the table fast – All you need is chicken, a little oil, and my blackened seasoning blend. It comes together in under 30 minutes, which makes it perfect for busy weeknights.
Whether you’re craving something bold or just need a quick dinner, this one always hits the spot. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my blackened chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Blackened chicken seasoning – This is based on my blackened seasoning recipe, which uses sea salt, sweet paprika and smoked paprika, dried thyme and oregano, garlic and onion powder, crushed red pepper flakes, and cayenne pepper. You can use store-bought too, but just make sure it has salt or add your own.
- Chicken – I try to grab chicken breasts that are about the same size so they cook evenly. You can use boneless, skinless thighs too if you like those better, just keep in mind the cook time might be a little different.
- Olive Oil – I usually use olive oil to sear the chicken, but avocado oil or any other heat-safe oil works too.
How To Make Blackened Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season. Mix up the seasoning ingredients in a small bowl. Pat the chicken dry, then rub the spice mix all over both sides.
- Sear. Get your cast iron skillet hot, then turn the heat down a bit and add some of the olive oil. Once it’s nice and shimmery, add the chicken and cook until it’s browned.
- Bake. Once the blackened chicken is seared, move the skillet to the oven and let it finish cooking. I always use a meat thermometer to make sure it’s done just right. Let it rest.
My Recipe Tips
- I like to use a meat mallet to pound the chicken to an even thickness before seasoning. It helps it cook more evenly and can cut down the time, too.
- A regular skillet works, but I always reach for cast iron because it holds heat so well. I use this one with an enameled surface so it doesn’t stick and is super easy to clean. If you use something else, the oven time might take a little longer.
- Make sure the oil is nice and shimmery before adding the chicken. That’s how you get a good sear and keep it from sticking.
- Once the chicken hits the pan, don’t mess with it. Let the blackened chicken sear and flip just once so you get that perfect crust.
- Check for doneness. I like using this probe thermometer for chicken recipes like this since it beeps when it hits 165 degrees F and I don’t have to keep checking. A regular instant-read one works too!
- If you want the chicken extra juicy, you can brine it first. I do this sometimes (check out my baked chicken breast recipe for how). Just make sure to rinse and dry it well before seasoning.
- I always pull the chicken out of the skillet right away so it doesn’t keep cooking. Tent it with foil and let it rest for a few before cutting into that juicy blackened chicken.
Blackened Chicken (Easy 20-Min Recipe)
My blackened chicken recipe is tender and juicy, complete with a spicy, smoky blackened seasoning blend. Done in just 20 minutes!
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Ingredients
Tap underlined ingredients to see the ones I use.
Blackened Seasoning:
Chicken:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C).
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Stir together the spices. (You can also make a larger batch of blackened seasoning here, and just use 2 tablespoons for this recipe.)
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Pat the chicken breasts dry with a paper towel. Season both sides with the blackened seasoning.
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Heat a cast iron skillet over high heat. Reduce heat to medium, add the olive oil, and heat until shimmering (this will happen quickly). Add the chicken breasts. Cook for about 2 minutes per side, until browned.
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Transfer the skillet to the oven and cook for 7-10 minutes, until the chicken internal temperature reaches 165 degrees F (74 degrees C). (You can also take it out a few degrees before if you like, as the internal temperature will rise a few degrees while resting.)
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Remove chicken from the skillet immediately to prevent overcooking. Tent with foil and rest for 5 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast.
- Tips: Check out my recipe tips above to help you get the best sear, lock in the juiciness, and make blackened chicken that’s cooked perfectly every time.
- Serving ideas: See my serving ideas below for easy ways to turn this blackened chicken recipe into a complete and satisfying meal.
- Store: Let the chicken cool, then pop it in an airtight container in the fridge for up to 4 days.
- Meal prep: I love making extra for easy lunches or tossing into salads. Just keep it in the fridge or freezer until you need it.
- Reheat: Warm it in the oven at 350 degrees F so it stays juicy. The microwave works too, but it can dry out a bit.
- Freeze: Wrap it up tight and freeze for up to 6 months. Thaw in the fridge before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Blackened Chicken
Serving Ideas
There are so many tasty ways to serve chicken, whether you’re keeping it light or making it part of a hearty meal. Here are some of my favorites:
- Veggies – I like serving it with crispy roasted brussels sprouts, garlicky green beans, or roasted zucchini. They balance out the bold flavors and are super easy to throw on a sheet pan.
- Southern-style pairings – For more of a Southern vibe, try it with sauteed cabbage or my fried cabbage with bacon. It’s a comforting combo that really works with the seasoning.
- Salads – This blackened chicken is one of my favorite salad toppers. I’ve added it to green goddess salad and chicken Caesar, but it’s just as good alongside a roasted veggie salad or a simple carrot salad.
- Starches – I usually go with mashed cauliflower, but my girls are all about roasted potatoes. Zucchini noodles or spaghetti squash make a great lighter option too.
9 Comments
Karen
0So easy to prepare and great flavor!
Addison
0This blackened chicken was incredibly flavorful! Great for salads, burritos and tacos too.
Elizabeth S
0I had super big chicken breasts so I had to cut them in half and pound them out a bit. But they turned out perfect. Juicy, flavorful, tasted great with my fettucine.
Gina
0My family loves this chicken because it’s not too spicy (we are wimps). I made extra which was perfect for slicing and adding to the top of a salad for lunch the next day. Delish!
Lisa
0My family enjoyed this quick and easy chicken recipe. It was perfect for a weeknight dinner.
Claire
0This blackened chicken had so much flavor!! The kids were a bit dubious at first as they thought it looked burnt and that I was calling it “blackened” to pretend it wasn’t.
But when I told them it had a flavor similar to of tacos, they gave it a go and LOVED it!!! They said it was really juicy and not at all dry, which is a big deal for 2 of my kids! And the other 3 all ate a whole chicken breast each! WINNER WINNER CHICKEN DINNER.
Julia
0This chicken turned out so tasty!! I made this for meal prep for the week and the fresh hot chicken, I put on my salad for dinner. SO GOOD! Super easy recipe to follow, thanks for posting!
Katie
0Has a lot of great flavor and is easy to throw together! Love it.
Andie Thueson
0This recipe was so easy to throw together! I have never had such a smokey, juicy chicken breast, AND it only took me 30 minutes to prepare!