This Blackened Chicken is an easy, flavorful, and spicy dish made by seasoning boneless, skinless breasts with a homemade blend of spices. It is then seared until the exterior of the chicken becomes charred and crispy, all with a tender juicy interior.
This dish can be served as a main dish or sliced and added to salads, sandwiches, tacos, or wraps. It pairs well with sides such as rice, vegetables, or Southern Cornbread.
Table of Contents
What is Blackened Chicken
It's a cooking technique that involves coating food with a blend of spices and herbs and then searing it at a high temperature in a cast-iron skillet or on a grill. The spice blend typically includes ingredients such as paprika, cayenne pepper, garlic powder, onion powder, and black pepper.
During the cooking process, the spices and herbs char and create a dark, almost blackened appearance on the surface of the food, which is how it gets its name. The high heat and quick cooking time help to lock in the moisture and flavor of the food, resulting in a juicy and flavorful dish.
People will sometimes confuse it for burnt. When done properly, it isn't!
Blackening is a popular cooking technique in southern United States cuisine, particularly in Louisiana, where it is often used to prepare dishes such as blackened catfish or blackened chicken.
Butter is almost always used because the brown-black color of the crust results from the combination of browned milk solids from the butter and charred spices.
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use bone-in or boneless chicken thighs.
When choosing chicken, look for fresh, high-quality chicken that is free from any defects, such as bruises or discolorations. I also trim some of the excess fat or cartilage from the chicken to ensure that it cooks evenly.
It's best to use chicken that is roughly the same size and thickness so that it cooks evenly. This will ensure that the chicken gets crispy and blackened on the outside while remaining juicy and tender on the inside. If you have really thick parts of your chicken breast you can pound out the thick parts using a meat tenderizer.
Blackened Chicken Seasoning and Spices
Feel free to use a store-bought spice blend if preferred. I like to use my Homemade Blackened Seasoning. It's a combo of the following:
- Regular or Smoked Paprika
- Red Cayenne Pepper
- Dried Oregano
- Onion Powder
- Garlic Powder
- Salt
- Black Pepper
- Ground Thyme
Is it Spicy?
If you aren't a fan of spicy, omit the cayenne pepper or adjust it to suit your taste.
How to Make Blackened Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine the spices in a bowl and sprinkle the spices over the chicken and rub them in.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the chicken to the pan.
- Cook the chicken for 3-4 minutes on each side or until the chicken has charred on both sides.
- Transfer the chicken to the preheated oven. Bake.
Bake the Chicken After Searing
Searing the chicken helps to create a delicious crispy layer on the outside of the chicken. However, it can be difficult to get the chicken cooked all the way through without overcooking the outside. Finishing the chicken in the oven helps to ensure that the chicken is cooked through evenly and that the juices are sealed in.
What Type of Pan to Use
It is best to use a heavy-bottomed cast iron skillet or a stainless steel skillet. These types of pans can withstand high heat without warping and can create a nice crust on the chicken. Cast iron skillets are heavy and evenly distribute heat, which is important for getting a good sear on the chicken. They also retain heat well.
Avoid using non-stick pans for blackening as they are not designed for high heat and may release toxic fumes if heated beyond their temperature limit. Also, non-stick pans may not produce the desired crust on the chicken.
If using the stovetop method you will also need a pan that is oven safe.
How to Tell When the Chicken is Done
Use a meat thermometer to check the internal temperature of the chicken. The safe internal temperature for chicken is 165 degrees. Insert the thermometer into the thickest part of the chicken. Using a meat thermometer is key for tender, juicy chicken.
Let the Chicken Rest
It's important to let the chicken rest for several minutes before slicing. When the chicken is cooked, the juices move toward the center of the meat. If you cut the chicken right away, the juices will spill out onto the cutting board, making the chicken dry and less flavorful.
By letting the chicken rest, the juices will redistribute throughout the meat, making the chicken more tender and juicy. I wait 10 minutes.
Air Fryer Chicken
You can air fry the chicken at 360 degrees for 15-18 minutes (flip halfway through) or until the chicken reaches a minimum internal temperature of 165 degrees.
Recipe Tips
- It is important to heat the pan until it is very hot before adding the chicken. This helps to create the blackened crust on the chicken. A hot pan also helps to prevent the chicken from sticking to the pan.
- Don't overcrowd the pan. It will steam instead of sear.
- Cook the chicken for 4-5 minutes per side, or until it is charred.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat leftovers in the oven or air fryer at 350 degrees until warm. You can also reheat it in a skillet. You can use the microwave but it will soften the char on the chicken.
Pair With these Recipes
Pineapple Mango Salsa
Chipotle Cilantro Lime Rice
Cajun Dirty Rice
Smothered Potatoes and Onions
Steakhouse Creamed Spinach
More Blackened Recipes
Blackened Catfish
Blackened Shrimp
Fish and Grits
Blackened Chicken
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Equipment
Ingredients
- 1 ½ pounds skinless chicken breasts or thighs, the amount of breasts you use will vary based on size and weight.
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Spice Blend (Feel free to use a store-bought blend if you want).
- ½ tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt to taste
- ½ teaspoon black pepper
- ¼ teaspoon thyme
Instructions
- Pat the chicken dry.
- Combine the spices in a bowl and sprinkle the spices over the chicken and rub them in. Be sure to season both sides and the edges.I like to combine the spices before adding them to the chicken because the amount you will need will vary based on the size of the chicken you have. Add enough to fully coat both sides, add more spices if you need it.
Stovetop Chicken Instructions
- Preheat oven to 425 degrees.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the chicken to the pan. Do not overcrowd the pan. Cook the chicken in batches if needed.
- Cook the chicken for 3-4 minutes on each side or until the chicken has charred on both sides.
- Transfer the chicken to the preheated oven. Bake for 10-15 minutes or until the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
- Allow the chicken to rest for 5-10 minutes before slicing.
Air Fryer Instructions
- Air fry the chicken at 360 degrees for 15-18 minutes (flip halfway through) or until the chicken reaches a minimum internal temperature of 165 degrees.
- Allow the chicken to rest for 5-10 minutes before slicing.
Notes
- Searing the chicken helps to create a delicious crispy layer on the outside of the chicken (which is what blackened is). However, it can be difficult to get the chicken cooked all the way through without overcooking the outside. Finishing the chicken in the oven helps to ensure that the chicken is cooked through evenly and that the juices are sealed in.
- If you aren't into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add ¼-1/2 teaspoon.
- For best results, I recommend using butter. The brown-black color of the crust results from the combination of browned milk solids from the butter and charred spices.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don't move the chicken after you have placed it in the skillet. Moving it will break up the crust.
- If your chicken is dry it was overcooked or you didn't allow it to rest properly. Use a meat thermometer to avoid dry chicken.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Naima says
Delicious and flavorful!! I cooked mine in the air fryer……chef’s kiss! My daughter had hers over a salad, and she loved it.
staysnatched says
Yay! So glad you enjoyed it!
barb goscenski says
@Naima,
Hi!!
Did you brown it in a frying pan first or just put it in the air fryer and cook it?