Easy Blackened Chicken

Blackened chicken breasts on a pile on a white plate.

4.91 from 10 votes

Blackened Chicken is flavored with a little Cajun heat and has a perfectly charred crust. The chicken is perfectly cooked - seared just until the spices blacken and can be used in so many dishes.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 198kcal

Author: Kari

Equipment

Ingredients

Blackened Chicken Seasoning Recipe

1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper reduce the quantity of cayenne if you don't like heat (use ¾ - 1 teaspoon if you want HEAT)
½ teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon dried oregano
2 large boneless skinless chicken breasts
3 tablespoons avocado oil

Instructions

Combine the dry ingredients in a bowl and whisk up until evenly mixed. (You can also use 2 tablespoons of leftover cajun seasoning if you have it from another recipe and add ½ teaspoon of cayenne pepper.)
1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon dried oregano
Heat 1 tablespoon of oil in a cast iron or other heavy bottomed skillet over medium-high heat.
Slice the chicken in half lengthwise, to make two thinner chicken cutlets. (You should end up with four cutlets.)
Coat all sides of the chicken with the remaining oil, then rub with the seasoning mixture.
2 large boneless skinless chicken breasts, 3 tablespoons avocado oil
Lay the chicken cutlets in the pan and cook for 4 - 5 minutes, then flip and cook the other side. The chicken should sizzle as soon as it hits the pan.
Cook the chicken until it is as "blackened" as you desire.
Remove the chicken from the pan and let it rest for 5 - 10 minutes.
Slice & serve. Enjoy!

Notes

This recipe can be easily doubled or tripled to feed a larger group or to meal prep - simply double the amount of seasoning and the amount of chicken.

Storage

Once cooled, store the chicken in an airtight container in the fridge. For best results, eat the leftovers within 5 days.

Recipe Tips

Cut chicken breasts in half for quicker, more even cooking.
Pat the chicken dry with paper towels so the seasoning sticks better.
Preheat your skillet until it’s hot enough to sizzle. Note, we want medium-high heat, not high-high heat, to avoid burning the chicken.
Don’t flip too soon - let the crust form undisturbed. Try not to shuffle the chicken around in the pan or flip it too many times. If you move the chicken too much, the blackened crust can get stuck to the pan.
Check the temp with a meat thermometer. 165°F is your goal. Dry chicken is THE WORST, so don't overcook your chicken!
Let the chicken rest before slicing to keep it juicy. Let it rest for 5-10 minutes.

Nutrition