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 an amazing 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
This recipe has lots of things to love. Here are my top 4!
- A fun way to change up chicken
- Perfectly spiced
- Versatile- goes with any side and can be used 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.
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 going 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.
The seasoning- blackened chicken seasoning is easy to adjust to your heat preference. Decrease the cayenne pepper if you find it too spicy!
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 coat and cook when you’re ready for it.
I love to serve this with mashed potatoes or rice (with or without those Cajun red beans) since they’re the perfect starchy backdrop for the flavorful chicken.
Another simple home-style vegetable like 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!
It’s also a perfect base to serve with our delicious creole sauce too, which has some bite as well.
This Blackened Chicken recipe brings so much flavor to a huge variety of dishes. Here are some ideas!
- I love using this recipe to make blackened chicken pasta. One of my favorite versions is blackened chicken alfredo. The creamy sauce and spicy chicken are perfect together! If you’re looking for something spicy, definitely check out Cajun chicken alfredo or Cajun chicken pasta. I love a bit of a Cajun kick!
Blackened Chicken Recipe
- 4 boneless skinless chicken breast
- 2 tablespoons vegetable oil
- 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
- In a large bowl combine all the spice mix ingredients.
- Dry the chicken breasts with paper towels. Toss the chicken breasts in spice mixture and coat evenly.
- Heat 2 tablespoon 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 spice mixture doesn't burn, and continue cooking about 5 minutes or until the chicken is cooked through. Remove chicken to a platter and allow it to rest for 5 minutes. Serve.
Fans Also Made:
None foundRATE THIS RECIPE
More Southern Chicken Recipes
Chicken is versatile! Here are just a few of the dozens of Southern chicken recipes!
- Chicken Bacon Ranch Pasta– quick, easy, and family-friendly
- Chicken and Waffles– Soul food at its finest
- Chicken Gumbo– Classic Cajun cuisine
- Southern Chicken And Dumplings– thick, rich down-home yumminess
- Southern Fried Chicken– classic and delicious
This Blackened Chicken recipe checks all the boxes for a fantastic main dish. The bold flavor and no fuss prep make this recipe a perfect midweek dinner with a bit pizzazz! I love it with a salad and rice.
What did you serve it with? Be sure to leave me a comment below!
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?
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.
AJ Evans says
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!
Diana Lopes says
Oh, I’ll definitely give this recipe a try. It looks so delicious! Thank you for sharing =)
Kathleen Smith says
Hope you enjoy Diana! We love it. Its great cut up in salads to because its so flavorfol.
Kathleen Smith says
I hope you enjoy!