Infused with a medley of zesty spices, this Blackened Chicken is easy to make and is destined to become a favorite.
Blackened chicken is a staple dish of Cajun and Creole cuisines and is popular in places like New Orleans. But, let’s be real, it would be popular anywhere it shows up because it’s so delicious! That irresistible blend of spices and characteristic tingle of pepper make it a stellar dish that’s full of flavor. Plus, it’s child’s play to make! My friend in New Orleans taught me how to make blackened chicken years ago when I visited her one summer, and I’m so happy she did. Since then, this recipe has been appearing at my table more often than any other chicken recipe. My family loves it, and I’m quite confident yours will, too.
Blackened chicken is infused with a fragrant and zesty mixture of paprika, garlic powder, onion powder, thyme, black pepper, and cayenne. But not all recipes call for this exact blend, so there’s nothing stopping you from adding your personal touch. Add more black pepper and cayenne for a spicier punch, or put a teaspoon of oregano into your blend. I always add extra garlic, personally. Whatever your choice, you and yours are definitely going to declare this chicken dinner a winner!
More Than Just A Main Dish
Though I usually serve this chicken as part of a main dish with a healthy starch like a baked sweet potato and a side of greens, there are other ways to enjoy its unique flavor. One of them is slicing up the chicken and stuffing it into toasted baguettes slathered with lime mayonnaise. Top with shredded iceberg lettuce, and you have one heck of a tasty sandwich! I also love it in a grain bowl with brown rice, sliced avocado, corn, baby spinach, halved grape tomatoes, and a thick tahini-citrus dressing. It’s also amazing in salads, wraps, tacos, quesadillas, and so much more!
FAQs & Tips
How To Make Ahead And Store
You can rub the chicken breasts with the spice mixture the night before, refrigerate them and cook them as directed the next day. Just make sure to take them out of the fridge 15-20 minutes before cooking them so they come to room temperature and don’t hit the pan fridge-cold. Cooked leftovers can be stored in the fridge in an airtight container for up to 4 days. They can also be frozen in Ziploc bags for up to 3 months. Thaw in the fridge overnight.
Can I Make This In The Oven?
Yes. Simply mix the olive oil into the spice mix, brush it on the chicken, and bake at 425 degrees Fahrenheit for approximately 20 minutes.
Serving Suggestions
Blackened chicken is a great protein to serve alongside some vegetables and a starch for dinner. Some of my favorite vegetable sides include Pan-Fried Asparagus and Roasted Carrots With Chardonnay. For a starch, you can’t go wrong with a helping of Home Fries, Healthy Mashed Potatoes, Cajun Dirty Rice, or Baked Rice.
Blackened Chicken
Ingredients
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for extra heat
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper to create the blackening spice mix.
- Pat the chicken breasts dry with paper towels to ensure the spices stick well.
- Rub each chicken breast evenly with the spice mixture, pressing the spices into the meat to coat thoroughly.
- Heat olive oil in a large skillet over medium-high heat until hot but not smoking.
- Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until the outside is charred and the inside is cooked through, reaching an internal temperature of 165°F.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing. This helps retain the juices and flavors.
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