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!
What is Blackened Chicken?
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.
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
Blackened seasoning includes a mixture of chili powder, 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.
Blackened Chicken Ingredients
For the blackening seasoning:
- Smoked Paprika
- Cayenne Powder
- Onion Powder
- Garlic Powder
- Ground Black Pepper
- Sea Salt
- Dried Basil
- Dried Oregano
- Dried Thyme
For the chicken:
- Chicken Breasts
- Butter
- Lemon Juice
Garnishes:
- Sliced Jalapeños or Serrano Peppers
- Fresh Chopped Parsley
- Spicy Chili Flakes
How to Make Blackened Chicken
Make the seasoning. Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
Season the chicken. 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.
Blacken the chicken. 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 medium-high heat to high heat than medium heat.
Add more butter and seasoning. Brush or drizzle on the remaining butter, then generously add more seasoning. For extra flavor, brush it with my Cowboy Butter Recipe.
Cook the chicken. Flip the chicken and cook another 2-3 minutes, or until the chicken is cooked through. It should measure 165°F. internal temperature when measured with a meat thermometer. If needed, you can preheat the oven to 350°F then finish cooking the chicken in the oven to come to temp. Cooking times will vary, depending on the thickness of your chicken.
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!
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. To make it, heat your oven to 350°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.
Storage
Once it's cooled off to room temp, you can keep blackened chicken in an airtight container in the fridge for about 3-4 days.
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!
Video
Notes
Nutrition Information
Andy says
As usual, I start making this then realise I'm missing something so have to throw in a last minute substitute. In this instance I was missing Cayenne Pepper so I had some @dadsseasonings Jalapeno Lime and threw in an equal amount of this as well as some slices jalapenos during the frying.
oh my word!! how utterly delicious! The first thing my wife said was "this seasoning is amazing!" and then she asked if there was seconds.
such a brilliant flavour!
Mike Hultquist says
Excellent! I love to hear it, Andy! Thanks for sharing!
Paul says
Mike, Patty,
Hello 🙂
Cooked this for Mum and I the other day, without the extra hot additions and served with boiled rice and chicken stock braised onions and Peppers (bell).
Mum sweated (the Cayenne being adventurous for her), I not so much but the Chicken Breasts were beautifully juicy despite being cooked at such a high temperature for so long a time. Despite being obviously burnt, the seasoning was amazing.
Thanks again,
Paul:-)
Mike Hultquist says
Glad you (and your Mum!) enjoyed it, Paul. Maybe a bit of playing with heat and time for this particular technique will avoid any burning, though you'll definitely get that "char" from the blackening process. Glad you liked it overall. All the best!!
Johannes Leyman says
Hi Mike, chiming in from Sweden again! I commented on this on Oct 8 last year ("this one is a keeper..."). When one has a pack of fine chicken breasts at nice price, there's so much out there about what to cook. And you know what: It often ends with this one. Your Blackening Seasoning (always have a jar of that at hand), screaming hot Weber cast iron griddle, and LOTS of butter of course! It just can't go wrong, and I never get tired of it. Tonight I think I nailed it perfectly and it became insanely good! Thank you so much, and spring greetings from Sweden!
Mike H. says
Thank you for the inspiring review, Johannes =) I am really happy that you are enjoying my recipe so much!
Jeff says
have made this a few times, and always tasted good, but tonight was the first time I got the chicken to go proper black. was a game changer. from a brit just getting into Cajun. thank you . I did it with the text mex madh and it was awesome.
Mike Hultquist says
Excellent! Glad you nailed it, Jeff!
Anne Tarsin says
Recipe was so easy to make and taste was outstanding. Love hot and spicy food and this recipe hit the spot.
Mike Hultquist says
Nice!! Glad you enjoyed it, Anne! I appreciate it!
Krista says
Perfect on Caesar salad. I don’t comment on things often but this recipe was perfect. Thanks!
Mike Hultquist says
Thanks so much, Krista!