This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.
It’s delicious, healthy, and can be enjoyed on its own or over a salad.
You’ll Be Making This Blackened Chicken On Repeat Because…
- This blackened chicken recipe uses a homemade seasoning blend that is packed with flavor. You can adjust the salt and the heat to your preference.
- It’s easy to pan-fry and cook in minutes with a flavorful blackened crust.
- Serve it right out of the pan or slice it and enjoy over salad or pasta. This recipe also makes a great blackened chicken sandwich with a slice of cheddar and some coleslaw.
- Double up on the blackened rub seasoning it’s great on fish, burgers, or meatballs.
Ingredients for Blackened Chicken
Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.
Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.
Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!
How to Make Blackened Chicken
- Prepare the blackened seasoning mix and set aside, as per the recipe below.
- Slice chicken breasts in half horizontally and rub the seasoning over both sides of the pieces.
- Pan-fry chicken in oil on medium heat until blackened and cooked through.
- Let chicken rest for 5 minutes before serving.
Serving Suggestions
- Chop or slice the chicken and add it to a salad – it’s great on cobb salad.
- Slice after cooking to make tacos, top with cabbage and pineapple salsa.
- Make a blackened chicken sandwich in a hamburger bun with a slice of cheddar and a scoop of slaw.
- Serve it with a side of green beans or broccoli. For starch, we love to pair it with roasted sweet potatoes.
Leftover Chicken?
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.
Ways to Use Blackened Chicken
Fettuccine Alfredo
Chicken Burrito Bowl
Chicken Quesadillas
Did you make this Blackened Chicken recipe? Be sure to leave a rating and a comment below!
Blackened Chicken
Equipment
Ingredients
- 2 boneless skinless chicken breasts 6 to 7 ounces each or 2lbs boneless chicken thighs
- 3 tablespoons extra virgin olive oil
Blackened Seasoning
- 1 ½ teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dark brown sugar
- ½ teaspoon kosher salt or ¼ teaspoon table salt, more to taste
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
Instructions
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In a small bowl, combine the spice mixture. Set aside.
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Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
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Rub the blackened seasoning over both sides of the chicken.
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Heat the olive oil in a 12-inch skillet or cast iron skillet over medium heat.
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Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
Notes
- Preheat the oven to 425°F.
- Prepare the chicken as directed and rub it with oil and then the seasoning.
- Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner
Cuisine American
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Thanks so much for the recipe. I was craving Blackened Chicken from the Cactus Club chain and this recipe is perfect! I’ve made this recipe twice now using skin-on chicken breasts in the air fryer. The chicken comes out bursting with flavors and just hit the spot :)
So glad you enjoyed it, Sun!
In the directions you state in Step 4 “Heat the olive oil in a 12-inch cast iron skillet over medium heat.” but in the equipment to use for this recipe, it shows a stainless steel skillet. I don’t use cast iron any more because of the weight. I mostly use no stick skillets. I have stainless steel but don’t use much. What do you recommend about this?
That’s a great question, I love cast iron but this will definitely work well in a non-stick skillet.
In my opinion if using non stick cookware, it doesn’t brown as nicely. Stainless steel is the best and if you soak it a little while eating it will clean up nicely. The food will not stick to SS if you cook it properly. Don’t put cold meat in a skillet. Let it come to room temperature for about 30 minutes. If turning the chicken and you meat with some resistance, it’s not ready to turn yet. When meat is ready to turn it will release from the pan easily.
I have done this by accident and I thought I burnt the chicken but my husband loved it!
That turned out to be a happy accident! So glad he loved it.
I LOVE LOVE LOVE this combination of seasonings. I use it on fish, chicken and pork. Thank you!!
So glad you’ve loved it Jennifer, I agree – it’s great on almost any kind of meat!
What would you think of using the seasoning on salmon? I’m going to double the seasoning amount so I can also use it on other things.
I love using Blackened seasoning on salmon! You can check out recipe for Blackened Salmon here!