As far as chicken recipes go, it’s hard to beat blackened chicken! The ‘blackened’ part is the result of searing the spice coating on the chicken. It’s a super easy culinary technique that is sure to impress.
Like many southern chicken recipes – the spices bring a bit of zing, but you can adjust the heat level to your preference. Gotta try my chicken lazone, jambalaya, and smothered chicken!
It compliments a wide array of side dishes and is an excellent addition to any number of pasta, salads, or soups! Pull out the cast iron skillet, and let’s get cooking!
What I Love About This Recipe
- A fun way to change up chicken
- Perfectly spiced
- Versatile- goes with any side and can be used in many ways
- Easy prep with impressive results
How To Make Blackened Chicken Recipe
To make this chicken recipe, begin by mixing all the spices together and coating the chicken breasts with the mixture. Heat vegetable oil in a cast-iron skillet and add the chicken.
Cook on each side until the seasoning coating has blackened, and the chicken has cooked through.
Blackened Chicken Recipe Notes
The simplicity of this chicken recipe is genius, but there are a few tricks to getting the best results!
- The skillet – Cast iron is definitely the best choice for blackening chicken. A well-seasoned skillet adds flavor and evenly distributes heat throughout the pan, making it easier to everything evenly.
- The heat – I usually set my stove to medium-high heat, but everyone’s stove is different! Regardless, the skillet and the oil must be hot before you put the chicken in. The blackening happens when the seasoning mix meets the heat and forms a crispy crust.
- A couple of ways to test for heat- the oil should become thin and spread out over the bottom of the skillet. It should look almost shimmery or shiny. You can also put a popcorn kernel in the oil. Once it pops, you’re ready to add the chicken.
- I don’t recommend flicking water in the pan (though I’ve seen my grandma do it a million times!). Water can make the oil pop and spatter, which can burn someone!
- The chicken –The longer the chicken stays in the pan with the high heat, the more likely you are to go from blackened to burnt. You’ll need the chicken to reach 165 internally, so the thinner it is the quicker it comes to temperature.
- I find a butterfly cut makes cooking thick breasts easier without the risk of burning. You can also flatten the meat between two pieces of wax paper with a rolling pin or mallet to the desired thickness.
Blackened Chicken Ingredient Notes
- The seasoning- blackened chicken seasoning is easy to adjust to your heat preference. Decrease the cayenne pepper if you find it too spicy!
How to Store and Make Ahead
- Storing Tips: The cooked chicken should be stored in the fridge for 1-2 days. Be sure the container is tight to retain the moisture in the chicken.
- Can You Freeze This? This chicken recipe freezes well. All the chicken to cool and put into freezer bags. It will keep in the freezer for about 1-3 months.
- Make-Ahead Tips: This chicken recipe is best-served piping hot from the skillet. You can certainly make the spice mixture ahead of time and prep the chicken. Then it’s just coated and cooked when you’re ready for it.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
I love to serve this with make ahead mashed potatoes, smothered potatoes, my favorite baked macaroni and cheese, or Popeyes mac and cheese It’s also a perfect base to serve with our delicious creole sauce too, which has some bite as well.
Another simple home-style vegetable like Southern collard greens recipe, Arkansas green beans and Southern style green beans or some cooling coleslaw (KFC coleslaw) would be welcomed company on your dinner plate. I’m just pretty sure you won’t believe how simply such a satisfying meal came together either!
If you want to keep things southern, top everything off with my amazing peach cobbler (please read the reviews so you know I’m being honest!) or peach crisp, best-ever pound cake, possum pie, or Lawry’s copycat banana coconut cream pie (absolutely a MUST try!)
More Delicious Chicken Recipes
- Chicken Bacon Ranch Pasta
- Southern Chicken And Dumplings
- Bisquick Chicken Fingers
- Greek Chicken
- Chicken Milanese
- Chicken Francaise
- Chicken Chili
- Chicken Alfredo
- Chicken a la King
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TRIED THIS RECIPE?
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Blackened Chicken Recipe
Ingredients
- 4 boneless skinless chicken breast
- 2 tablespoons vegetable oil
Spice Mix
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
Instructions
- In a large bowl combine all the spice mix ingredients.
- Dry the chicken breasts (4) with paper towels. Toss the chicken breasts in the spice mixture and coat evenly.
- Heat 2 tablespoons vegetable oil in a cast-iron skillet. When the oil shimmers, add the chicken pieces in a single layer. Cook chicken until brown for about 5 minutes. Turn chicken over, and brown on the second side, lowering heat if needed so the spice mixture doesn't burn, and continue cooking for about 5 minutes or until the chicken is cooked through. Remove the chicken to a platter and allow it to rest for 5 minutes. Serve.
Fans Also Made:
Notes
- The skillet - Cast iron is definitely the best choice for blackening chicken. A well-seasoned skillet adds flavor and evenly distributes heat throughout the pan, making it easier to do everything evenly.
- The heat - I usually set my stove to medium-high heat, but everyone's stove is different! Regardless, the skillet and the oil must be hot before you put the chicken in. The blackening happens when the seasoning mix meets the heat and forms a crispy crust.
- A couple of ways to test for heat- the oil should become thin and spread out over the bottom of the skillet. It should look almost shimmery or shiny. You can also put a popcorn kernel in the oil. Once it pops, you're ready to add the chicken.
- I don't recommend flicking water in the pan (though I've seen my grandma do it a million times!). Water can make the oil pop and spatter, which can burn someone!
- The chicken -The longer the chicken stays in the pan with the high heat, the more likely you are to go from blackened to burnt. You'll need the chicken to reach 165 internally, so the thinner it is the quicker it comes to temperature.
- I find a butterfly cut makes cooking thick breasts easier without the risk of burning. You can also flatten the meat between two pieces of wax paper with a rolling pin or mallet to the desired thickness.
Easy and good.
Thank you very much for not telling the recipe in the description then repeating it like so many seem to be doing now. Some slightly change the wording and some don’t even bother with that. That REALLY bugs me. Instead, you talk about the specific ingredients and special reason for that ingredient or any special treatment or caution related to it. It makes no sense to me to state the recipe twice. You’re doing a great job!
Thank you so much, Shalom! 😀 This made my day!
Simple dinner recipe!
What heat did you cook the chicken at? Med High or High?
HI Linh,
Great question! Every stove cooks differently so this may vary a bit but I keep it in the Medium range. I find that the pan tends to get too hot on high and I end up with burnt chicken but the seasoning makes it hard to tell before it’s too late. It’s best to err on the side of caution and stay in the medium range. Let me know how it comes out.
Marathon on the Square in Philadelphia makes a blackened chicken press sandwich which is as healthy as it is tasty.
I used this recipe to try and duplicate it at home and nailed it! Thanks so much!!!
PSL I didn’t have cayenne pepper so I substituted chili powder, so I was surprised when the flavor matched theirs.
I’m so happy to hear that AJ! I think this would make a delicious sandwich. Thanks for sharing the idea AJ!
Oh, I’ll definitely give this recipe a try. It looks so delicious! Thank you for sharing =)
Hope you enjoy Diana! We love it. Its great cut up in salads to because its so flavorfol.
I hope you enjoy!