Last Updated on: November 23, 2023
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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.
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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 this blackened chicken recipe more than once a week!
What is Blackened Chicken?
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!
Ingredients
If you have the chicken, the rest involves raiding your spice rack. You likely have everything you need waiting for you in your pantry right now!
Here’s everything you’ll need.
- Chicken. 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.
- Paprika. It’s sweet, smokey, and a little peppery. Plus, it delivers such an intense color!
- Salt. Draws out all those rich flavors to make this dish even more savory.
- Cayenne pepper. Bring on the heat. You can use a little or a lot depending on your spice tolerance.
- Ground cumin. Delivers a rich earthy and warming element to the chicken.
- Dried thyme. Thyme is another of those warming spices with a pungent clove-like flavor. A little goes a long way!
- Ground white pepper. You can use whatever pepper you have on hand, but I find ground white pepper delivers the best overall flavor.
- Onion powder. And for a kiss of earthy sweetness, you can go wrong with onion powder!
Tips and Tricks for the Best Blackened Chicken
No one wants dried-out chicken! Check out these tips and tricks for the juicy, flavorful blackened chicken.
- Mix in a bag. 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.
- Preheat the skillet. 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.
- Use room-temperature chicken. 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.
- Grab that meat thermometer. Not all chicken breasts are created equal and may need more time. Always check your chicken to make sure it’s cooked all the way through! Cooked chicken has an internal temperature of 165 degrees Fahrenheit.
- Cut down on cooking time. 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. Think chicken Milanese or schnitzel.
- Let it rest. 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.
How to Serve Blackened Chicken
The great thing about chicken is it goes great with anything! But if you’re still wondering what to serve alongside this scrumptious protein, I have a few ideas.
- Serve over rice. Garnish blackened chicken with a spritz of lime juice for a bright, refreshing taste. Then place it over a bed of fluffy rice. Delicious!
- Try alfredo sauce. The contrast between the creamy pasta sauce and the smoky charred flavor of the chicken is *chef’s kiss.*
- Transform it into a sandwich. Use it as a sandwich filling with toasted Brioche bread, a la Popeye’s!
- Make it an appetizer. Enjoy it as a snack with your favorite dipping sauce. I love blackened chicken with bleu cheese dressing or Ranch dressing.
- Bring on the side dishes. Because chicken is so versatile, this dish goes well with almost anything. Seriously. Try it with any or all these sides:
- Macaroni Salad
- Fruit Salad
- Scalloped Potatoes
- Glazed Carrots
How to Store Leftover Blackened Chicken
If you find yourself with leftovers, here are some great tips on storing, freezing, and reheating.
- To store. Allow the blackened chicken to cool completely before storing. Then, transfer it to an airtight container and refrigerate for up to 4 days.
- To freeze. Transfer cooled chicken to an airtight container or freezer bag. It will stay fresh in the freezer for up to 3 months.
- To reheat. Place frozen chicken in the fridge to thaw overnight. Then, gently reheat in the microwave for 1 minute. Or, you can heat on the stovetop under low heat until warm. However, cold chicken makes a wonderful salad topping!
More Chicken Breast Recipes You’ll Love
- Chicken Piccata
- Melt-in-your-Mouth Chicken
- Coca Cola Chicken
- Marry Me Chicken
- No-Peek Chicken
Blackened Chicken (Easy Dinner Recipe)
Servings
2
servings
Prep time
10
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Enter your email below & we'll send it straight to your inbox.
minutes
Cooking time
10
minutes
Calories
135
kcal
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.
Ingredients
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet with non-stick spray or butter. Preheat a cast-iron skillet over high heat for 5-10 minutes or until smoking hot.
- Whisk together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Grease the chicken breasts with cooking spray and rub the spice mixture evenly onto them.
- Place the chicken in the preheated skillet and sear both sides for 1 minute each. Transfer the breasts onto the greased baking sheet.
- Bake the chicken for 15-20 minutes, or until no longer pink in the middle and the juices run clear. If using a meat thermometer, the chicken’s internal temperature should be 165 degrees Fahrenheit. Let the chicken rest for 5 minutes. Serve and enjoy!
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