Blackened Chicken


blackened chicken

Blackened chicken is NOT the result of burning your chicken …

or cooking it too long….

or from it sticking to the pan.

The ‘blackened’ part of the chicken is the result of a medley of spices, usually Cajun, that when put to high heat, gives the chicken an outer char.

A nice blend of paprika (you can even use smoked paprika for a real smoky flavor), salt, white & cayenne peppers, cumin, thyme and onion powder coat the chicken and then hit a SMOKING HOT pan to create the blackened effect.

It’s rather easy and creates a nice flavor.  It isn’t spicy per se unless you want it that way by increasing the cayenne pepper or even adding chili powder.

I really enjoy my blackened chicken in a salad with a little spinach and mixed greens with some strawberries and almonds myself.

blackened chicken

Or over some Creamy Garlic Penne Pasta

blackened chicken


Blackened Chicken



  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon paprika (can even used smoked paprika)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon white pepper (black would be fine as a substitution)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1/4 teaspoon onion powder


  1. Preheat the oven to 400 degrees.
  2. Mix together all the spices.
  3. Trim any excess fat off the chicken breast and pat dry. Lightly rub the chicken breasts with some olive oil and rub the spices all over the chicken.
  4. Heat up a cast iron skillet over high heat until it is SMOKING – approx. 4-5 minutes
  5. Place the chicken in the skillet and let it cook for 2 minutes or until a nice black crust has formed.
  6. Flip and repeat.
  7. Place the chicken carefully in the oven and cook until the juices run clear or a meat thermometer reaches 165 degrees.

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  1. Anonymous says:

    Omg this soooo good … Thank you for the recipe !!!!. I just made mine in a pan since the chicken breast was cut thin

  2. I’m going to cook this tonight! If you don’t have a meat thermometer, how long should I bake the chicken in the over for? 15 minutes? Since the chicken has already been blackened in the pan? Also, could I use a regular non stick pan for this recipe?

  3. This is a go-to recipe of mine when I want chicken that is full of flavor, well cooked, and not dry. I’ve used it in salads, alfredo, casseroles and on its own. Extremely easy, but tastes very intricate! Thank you so much for sharing!

  4. Hey Debi! I came across your site after searching for “unprocessed recipes” on Pinterest. After reviewing a few of your recipes, I am officially your newest subscriber! 🙂
    I have two little girls and want to start cooking healthier meals for our family…and use REAL food to cook with. No more frozen nuggets or Hamburger Helper in my house. Anyways, I just had to thank you for the clarification that blackened chicken doesn’t mean burnt chicken. I will now be able to make blackened chicken correctly, thanks to you!! And I’m sure my family’s taste buds will celebrate! 🙂

    • so happy to have you on board Erin! My advice to you is to start slowly. If you eat out x amount of times a week, cut it back by 1 each week. If you cook with a lot of boxed items, again, try making one or two from scratch each week. Pretty soon you will notice a difference in taste and will prefer homemade. I find there is way too much sodium in boxed foods and find that I can’t eat them anymore. You can do this and your girls will benefit immensely from it!

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