Blackened chicken is bursting with bold flavors, and it’s unexpectedly moist and juicy to boot!
Ready in 30-minutes, this is one fantastic chicken dish.
Chicken is such a versatile and economical meat, which is why I have so many fantastic chicken dinner recipes in my back pocket.
That said, one bite of this blackened chicken recipe, and you might throw all the others away.
It’s so good; I bet you’ll make it more than once a week!
What is Blackened Chicken?
Nope, it isn’t the result of overcooked chicken, so don’t expect burnt and dry meat here.
Instead, look forward to perfectly cooked chicken breasts with a crisp, charred coating on the outside.
Blackened chicken is made using a dry rub of herbs and spices that turn into a dark (blackened) crust when cooked over high heat. The high heat ensures juicy meat inside, while the spices, which typically include paprika, cumin, and thyme, make the chicken salty, earthy, and smoky.
It’s not only delicious, but such a cinch to make. Just coat the chicken with spices, give it a sear, and pop it in the oven. Easy peasy!
With only 2 (ish) ingredients, this recipe is both easy to make and budget-friendly – a perfect addition to your weekly meal rotation.
This recipe is a great way to use chicken breasts.
This often misunderstood cut of meat may be prone to drying out, but if you stick to this recipe and my tips, you’ll be fine.
This is the key to giving the chicken its signature, charred look.
The spices below are what you need to make a basic blackened seasoning mix, but feel free to make it your own with your favorite spices and seasonings.
You can adjust the measurements according to your liking, as well.
Or, just stick to the list below, and you’ll be more than satisfied:
- Cayenne Pepper
- Ground Cumin
- Dried Thyme
- Ground White Pepper
- Onion Powder
Tips and Tricks for the Best Blackened Chicken
- For easier clean-up, place the spices in a large Ziploc bag and shake to combine. This way, you won’t have to dirty a bowl.
- Be sure the skillet is preheated until it’s smoking hot before you add the chicken. You need to give the chicken a good sear to get the most flavor.
- Bring the chicken to room temperature (about 1 hour if frozen) before rubbing the spices over. This should keep it from shrinking when it hits the hot pan.
- Don’t overcook the chicken. No one wants dry and rubbery white meat! Because chicken breast doesn’t contain as much fat as thighs or legs, you’ll need to keep a more watchful eye as it bakes.
- The total baking time depends on how thick the chicken breasts are. Thicker breasts that are about 8 ounces in size will take about 15-20 minutes to cook in the oven.
- Use a meat thermometer to check for doneness. Cooked chicken has an internal temperature of 165 degrees Fahrenheit.
- If you want the chicken to cook faster, pound them down to around 1/2 to 3/4-inch thick. Or, just slice them lengthwise in half.
- Let the chicken rest for 10 minutes before serving to allow the juices to redistribute throughout the meat. Loosely cover them with a little foil to keep the heat in.
- Variation Suggestions:
- Adjust the measurement of spices to suit your taste. You can even add more spices if you like.
- Use boneless chicken thighs instead of breasts for a juicier and more flavorful dish.
How to Serve Blackened Chicken
- Garnish blackened chicken with a spritz of lime juice for a bright, refreshing taste and serve with rice.
- Serve it over alfredo sauce. The contrast between the creamy pasta sauce and the smoky charred flavor of the chicken is *chef’s kiss.*
- Use it as a sandwich filling with toasted Brioche bread, a la Popeye’s!
- Enjoy it as a snack with your favorite dipping sauce. I love blackened chicken with bleu cheese dressing or Ranch dressing.
- Because chicken is so versatile, this dish goes well with almost anything. Seriously. Try it with any or all these sides:
How to Store Leftover Blackened Chicken
Allow the blackened chicken to cool completely before storing. Then, transfer it in an airtight container and refrigerate for up to 4 days.
Reheat it in the microwave at 50% power for 1 minute or until warmed through.
Keep in mind, though, that reheating chicken breast will most likely dry it out.
So, if you don’t mind eating it cold, just serve it straight from the fridge, topped on a garden salad. It’ll be super juicy and wonderfully flavorful.
More Chicken Breast Recipes You’ll Love
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