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

Course: Dinner, Lunch, Main Course

Cuisine: Cajun

Keyword: blackened chicken, cajun blackened chicken, cajun chicken, easy blackened chicken

Cooking Method: 30 Minute Meal

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.

How to Store Leftover Chicken

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

Recipe Tips

Use a Hot Pan - If your chicken does not sizzle when it hits the pan, the pan is not hot enough. If you add chicken to a pan that isn't warm enough, it will brown but not blacken. The idea is to sear the outside of the chicken with the spices to create a crust - and lock in all the delicious juices of the chicken. Note, we want medium high heat - not high heat, to avoid burning the chicken.
Don't Move the Chicken Around - Try not to shuffle the chicken around in the pan or flip it too many times. When it is cooked enough, it will "unstick" from the pan, and it will be ready to flip. If you move the chicken too much, the blackened crust can get stuck to the pan.
Don’t Overcook Chicken Breasts - Dry chicken is THE WORST. Most people, my husband included, who think they don't like blackened chicken, don't like it because it has been dry when they have had it. That is because it was overcooked. If cooked perfectly, your chicken will be so juicy. Cook it for 5 minutes on each side, then use an instant-read thermometer or a meat thermometer to check the internal temperature of the chicken. If it reads 165°F, the chicken is done.
Let the Chicken REST - Resist the urge to cut into that cooked chicken right away. Let the chicken rest for 5 - 10 minutes so that it can finish cooking and also retain all of its moisture. If you slice into it immediately, all of the delicious juices in the chicken will gush out all over your cutting board, and you will end up with dry chicken.

Nutrition