Blackened chicken is nothing more than a spicy dry rub that infuses tons of flavor into bland chicken. The chicken is then cooked over very high heat resulting in a blackened outer crust and a moist tender inside.
What is Blackened Chicken?
Blackened chicken is a flavorful dish made by coating chicken with a blend of spices and cooking it a hot cast-iron skillet or pan.
The cooking process involves high heat, which causes the spices to toast and blacken, giving the chicken its signature dark, spicy crust. Blackened chicken is known for its bold and smoky flavor, and it’s often associated with Cajun or Creole cuisine, particularly in the Southern United States.
It’s important to note that the term “blackened” refers to the charred appearance of the seasoning on the chicken rather than the chicken being burnt or overcooked. The chicken is typically juicy and flavorful on the inside while having a spicy and crispy exterior.
WHAT SPICES ARE USED FOR BLACKENED CHICKEN?
- paprika (you can even use smoked paprika for a real smoky flavor)
- salt
- white & cayenne peppers
- cumin
- thyme
- onion powder
These spices create a nice heat with each bite. However, it is totally customizable to your taste. I would suggest starting with the original dry rub listed below and tweak to your personal liking in the future.
This blackened chicken goes great over a salad as the creaminess from the salad dressing or avocados offsets the chicken really well. Or another great option is over pasta. My personal favorite is over Fettucine Alfredo.
There are 2 methods for blackened chicken:Â
- Cooking exclusively on the stovetop is one option. I recommend flattening the chicken between sheets of wax or parchment paper using a mallet. This technique will cook the chicken evenly.
- Alternatively, my preferred method, involves initially cooking the dish on the stovetop and then transferring it to the oven once the chicken is flipped for completion.
Typically, we aim to allow meat to reach room temperature before cooking. However, when it comes to blackening food, the opposite holds true. Ensure the chicken remains chilled, and remember to activate the fan.
MORE EASY CHICKEN RECIPES YOU WILL LOVE:
HOW TO MAKE BLACKENED CHICKEN
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How to Make Blackened Chicken
Description
A spicy dry rub is rubbed all over lean chicken breasts and pan seared in a very hot pan for a blackened outer crust and a moist tender inside.
Ingredients
- 2 Skinless, Boneless Chicken Breasts
- ½ teaspoon Paprika (or smoked paprika)
- ÂĽ teaspoon Sea Salt
- ÂĽ teaspoon Cayenne Pepper
- â…› teaspoon White Pepper (black would be fine as a substitution)
- ÂĽ teaspoon Cumin
- ÂĽ teaspoon Thyme
- ÂĽ teaspoon Onion Powder
Instructions
- Preheat the oven to 400°F.
- Mix the spices in a small dish.
- Trim any excess fat off the chicken breast and pat dry. Rub the spices all over the chicken and drizzle with a little olive oil.
- Heat up a cast iron skillet over high heat until it is SMOKING.
- Place the chicken in the skillet and let it cook for 2 minutes or until a nice black crust has formed.
- Flip and repeat.
- You can continue to cook the chicken in the pan until done or place the chicken carefully in the oven and cook until the juices run clear or a meat thermometer reaches 165°F.
WHAT TO SERVE WITH THIS:
Garlic Parmesan Noodles
Creamy Garlic Orzo
This is really easy and tastes great!!!! I added a few more chili spices and I served it with a spicy beans and rice mixture.
★★★★★
I made this for dinner for my wife and I. The spice level was just right. Not too much for her and not too little for me. A tough balance on our house. It was juicy and tender. I did have to bake it longer than indicated, about 13 minutes, but it was over an inch thick breast. And I used a heavy pan to sear it instead of cast iron. But even with the longer baking time it was still juicy. I will definitely make it again.
★★★★★
Delicious. So quick and easy to make. Served as blackened chicken salad. My husband said it was the best salad he ever had.
★★★★★
I love blackened chicken & salmon so I was thrilled to come across this recipe. Made it tonight and my husband, who can’t handle a lot of spice, ate it right up! I loved it, too. Thank you for the recipe
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thanks Sharon!
I am so glad you put this recipe back up !!! My son LOVES this chicken
★★★★★
Omg this soooo good … Thank you for the recipe !!!!. I just made mine in a pan since the chicken breast was cut thin
★★★★★
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?
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!
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thank YOU so much for writing!
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!