This Easy Blackened Chicken Recipe is so delicious, moist and juicy. All you need is blackened seasoning, chicken and oil for this recipe!
This recipe is also naturally dairy free and gluten free!
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Why you'll love this blackened chicken recipe
This chicken is so flavorful! - If you get tired of chicken because you prepare it the same way all the time, try this recipe. The spice mix is like no other!
No dry chicken here! - This chicken is so tender. Follow my recommended cooking time and your chicken will come out perfect. It's always important to keep an eye when cooking chicken. It's very easy to overcook. A cooking thermometer can also be a helpful tool.
The blackened seasoning creates a crispy crust! - I love everything crispy. I've always been this way. If you are the same way, you'll be making this recipe on repeat.
An awesome meal prep recipe! - This protein works great to prepare for school or work lunches, or just to have on hand to make dinnertime easier. You can leave this chicken cooked in the fridge for 3-4 days.
What is blackened chicken?
Blackened chicken is chicken coated in fat of some sort (oil or butter) with a mix of spices. The chicken is then cooked in a very hot pan. The seasonings become very dark and create a blackened crust around the meat. This way of cooking is associated with Cajun cuisine.
How to make blackened seasoning
Simply combine paprika, garlic powder, dried thyme, dried oregano, onion powder, salt, ground black pepper and cayenne pepper.
You can use smoked or sweet paprika.
Use other dried herbs if you would like. I love the thyme and oregano mix!
I offer all amounts on the recipe card at the bottom of the post, but you can always play around with the measurements to see what you like best. For example, add more cayenne pepper if you like things spicy! 🌶
Ingredients in this recipe
- blackened seasoning - A mix of paprika, garlic powder, dried thyme, dried oregano, onion powder, salt, ground black pepper and cayenne pepper.
- boneless skinless chicken breast - Cut the breasts in half so they are thinner.
- avocado oil - You can also use another neutral oil, ghee or butter if you'd prefer.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Making this blackened chicken breast recipe with other cuts of chicken
You can also make this recipe with chicken tenderloins, chicken thighs or chicken drumsticks. You will have to adjust the cooking time for each cut. Blackened chicken tenders will cook in less time compared to chicken thighs or chicken drumsticks.
How to blacken chicken
- First, make the blackened seasoning.
- Next, cut three chicken breasts in half lengthwise.
- Spray one side of each piece of chicken with avocado oil.
- Then, rub the spices into the chicken.
- Flip each piece of chicken over and spray the other side with oil and rub the spices in.
- Place avocado oil in a non stick pan over medium high heat until it begins to smoke.
- Place the chicken into the pan. Turn the heat back to medium.
- Cook chicken.
- Let the chicken sit for a few minutes before slicing it.
Expert Tips
The pan should be super hot when you place the chicken in. It should be smoking.
Chicken is done cooking once it's reached 165 degrees F. A cooking thermometer is a great investment if you find that you undercook or overcook your chicken often.
Make sure that you let the chicken rest for a few minutes before slicing it. This ensures it stays juicy.
How to bake blackened chicken
If you rather bake the chicken you can, but I still recommend searing the chicken on the stovetop first before baking. This helps achieve that beautiful crisp. Sear each side of the chicken for about 1 minute. Then, pop it into an oven preheated to 350 degrees F for about 5 minutes or until the chicken has reached 165 degrees F.
How to serve blackened chicken
Serve blackened chicken with...
Refrigerating and reheating directions
Keep cooked blackened chicken in an airtight container in the fridge for 3-4 days. You can reheat it in a pan, air fryer or microwave if you must.
Frequently Asked Questions
Blackened chicken is not very spicy at all. It will only be hot if you add lots of cayenne pepper.
Yes, it's a lean cut of meat and is only seasoned with spices and a bit of avocado oil.
You get blackened seasoning to stick by adding a fat (oil or butter) onto the protein first. Then, you rub the seasoning in.
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Easy Blackened Chicken Recipe
Ingredients
For Blackened Seasoning
- 1 tablespoon paprika - Use sweet or smoked!
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cayenne pepper - Add more if you like things spicy!
For Chicken
- 1 ½ pounds boneless skinless chicken breast - This should be about 3 chicken breasts.
- 2 ½ tablespoons avocado oil - You can also use another neutral oil, ghee or butter if you'd prefer.
Instructions
- First, make the blackened seasoning. Combine paprika, garlic powder, dried thyme, dried oregano, onion powder, salt, ground black pepper and cayenne pepper in a small bowl.
- Next, cut three chicken breasts in half lengthwise. You should have 6 thinner pieces of chicken now.
- Spray one side of each piece of chicken with avocado oil. Then, rub the spices into the chicken. The oil helps the spices stick.
- Flip each piece of chicken over and spray the other side with oil and rub the spices in. Each piece of chicken should be fully coated in the spices on both sides.
- If you don't have a spray bottle of avocado oil, use about ¼ - ½ teaspoon of oil on each side of each piece of chicken.
- Place 1 ½ tablespoons avocado oil in a non stick pan over medium high heat until it begins to smoke.
- Place the chicken into the pan. Turn the heat back to medium. Cook for 3-4 minutes on each side or until the internal temperature has reached 165 degrees F.
- The spices should create a dark crust around the chicken. Cook two pieces of chicken at a time. Let the chicken sit for a few minutes before slicing it.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Mara
I always thought I would continue to make dry chicken until I tried this recipe. Amazing! So juicy and crispy on the outside.!!
So glad to hear that!
Lindsey Loventhal
This has become a weekly meal for us chopped up over your kale salad with tahini dressing. So delicious!
YAY! 🙂