Blackened Chicken
This blackened chicken recipe is what spicy food lovers crave, made with tender chicken seasoned with piquant blackening seasoning, then seared in butter. Ready in 10 minutes or less!
Looking for a quick and easy meal with a nice level of spice? I have the perfect thing for you – Blackened Chicken. Blackened Chicken is the perfect easy weeknight dinner for the spicy food lover.
What is Blackened Chicken?
Blackened chicken is chicken that has been dipped in or brushed with butter, seasoned with a bold mixture of seasonings, called “Blackened Seasoning” or “Blackening Seasoning”, then seared over high heat, usually in a cast iron skillet. The combination of seasoning, butter and high heat develops a dark crust on the chicken that gives it its characteristic charred look and spicy flavor.
You can also achieve this on the grill or in an oven, usually with the broiler, but a cast iron skillet or very hot pan is really the best tool for blackening foods.
About the Blackening Seasoning
The most typical ingredients in a blackening seasoning include a mixture of chili powders, garlic and onion powder, black pepper, oregano and thyme, though recipes can vary from cook to cook. Blackening seasoning is key for flavor and achieving that dark crust on blackened chicken.
The seasoning is very similar to Cajun Seasoning or Creole Seasoning, with a mix of chili powders, spices and herbs. It is definitely one of my go-to seasoning blends.
You can make your own blend to fit your own personal tastes. See my Homemade Blackened Seasoning Recipe to start from. I love to slip in a bit of ghost pepper powder into my mix for an extra spicy blend. Spice it up, my friends!
It’s such a great spice rub.
Let’s talk about how we make blackened chicken, shall we?
Blackened Chicken Ingredients
- FOR THE BLACKENING SEASONING
- 2 tablespoons smoked paprika, or use regular paprika
- 1 tablespoon cayenne pepper (use more for a spicier blend)
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- FOR THE CHICKEN
- 2 chicken breasts, 6 ounces each, skinless (or use chicken thighs)
- ¼ cup butter melted
- Juice from ½ a lemon
- FOR GARNISH: Sliced jalapenos or serrano peppers, fresh chopped parsley, spicy chili flakes
How to Make Blackened Chicken – the Recipe Method
First, Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
Brush one side of each chicken breast (or thigh) generously with melted butter. Generously spoon on the blackening seasoning. I like to season mine in a large bowl to get everything evenly coated.
Heat a large cast iron skillet to high heat and add the chicken breast, buttery-seasoned side down. Cook chicken 3-5 minutes to blacken. You’ll get a better sear with high heat than medium heat.
Brush or drizzle on the remaining butter, then generously add more seasoning.
Flip the chicken and cook another 2-3 minutes, or until the chicken is cooked through. It should measure 165 degrees F. internally when measured with a meat thermometer. If needed, you can preheat the oven to 350 degrees F then finish cooking the chicken in the oven to come to temp.
IF DESIRED: Just after you flip the chicken, add some sliced jalapeno peppers or serrano peppers to the pan for extra heat and for serving with the chicken.
Squeeze on lemon juice. Garnish with sliced peppers, fresh chopped parsley, spicy chili flakes and serve!
Boom! Done! Blacked chicken in the house, my friends! It really is such a quick and easy dinner, ready on the table fast. A simple, easy blackened chicken recipe. And, it’s nice and spicy. Blackening seasoning is one of my go-to seasonings.
Recipe Tips & Notes
- Oven Baked. You can make blackened chicken in the oven. Oven baked blackened chicken is delicious and doesn’t use quite as much butter. Some people prefer baked chicken. To make it, heat your oven to 350 degrees F. Sear the seasoned chicken breasts in a smoking hot cast iron pan or other oven safe pan for 1 minute per side, then transfer the pan to the oven. Bake the chicken for 10 to 15 minutes, or until the chicken is cooked through. It will cook faster in the pan, but baking is quite easy.
- Blistered Peppers. I like to toss in some sliced jalapeno peppers or serrano peppers into the pan to char and blister up. It’s basically a version of Mexican Chiles Toreados, or blistered peppers, which go perfectly with blackened chicken. Delicious. Totally optional, but great for a chilihead like me!
- Side Dishes. Serve it up with mashed potatoes like this Tex-Mex Mashed Potatoes recipe, or classic Cajun dirty rice. Try my Cajun Cauliflower Rice recipe for a lighter version.
That’s it, my friends. I hope you enjoy your blackened chicken. Let me know how it turns out for you. I’d love to hear. Until then, keep it spicy. Enjoy.
Try Some of My Other Popular Recipes
- Blackened Shrimp
- Blackened Shrimp Pasta
- Blackened Salmon
- Blackened Fish
- Chipotle Chicken
- Honey-Sriracha Chicken
- Mango-Habanero Barbecue Chicken
- Teriyaki Chicken
- Chicken Satay
- Korean Fried Chicken
- Dragon Chicken
- BBQ Chicken Marinade
- See all of my Spicy Chicken Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Blackened Chicken Recipe
Ingredients
FOR THE BLACKENING SEASONING
- 2 tablespoons smoked paprika or use regular paprika
- 1 tablespoon cayenne powder use more for a spicier blend
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
FOR THE CHICKEN
- 2 chicken breasts 6 ounces each, skinless (or use chicken thighs)
- ¼ cup melted butter
- Juice from ½ a lemon
FOR GARNISH: Sliced jalapenos or serrano peppers, fresh chopped parsley, spicy chili flakes
Instructions
- Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
- Brush one side of each chicken breast (or thigh) generously with melted butter.
- Generously spoon on the blackening seasoning.
- Heat a large cast iron skillet to high heat and add the chicken, buttery-seasoned side down.
- Cook 3-5 minutes to blacken.
- Brush or drizzle on the remaining butter, then generously add more seasoning.
- Flip the chicken and cook another 2-3 minutes, or until the chicken is cooked through. It should measure 165 degrees F. internally when measured with a meat thermometer.
- IF DESIRED: Just after you flip the chicken, add some sliced jalapeno peppers or serrano peppers to the pan for extra heat and for serving with the chicken.
- Squeeze on lemon juice. Garnish with sliced peppers, fresh chopped parsley, spicy chili flakes and serve!
Notes
Nutrition
4 comments
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The blacken chicken was excellent tried several other receipts and are all great. Thank-you so much .
Thanks, Sonny! I appreciate it and am very happy you enjoyed it! One of my favorites for sure.
Really easy, quick to make and most importantly: great flavors, Mike! I used smoked paprika, numex and carolina reaper for the seasoning.
Thanks, Jeremie. Great choices of seasonings! I think you’d get some outstanding flavor and especially HEAT from the reapers! Nice.