Blackened Chicken Recipe
If you’ve been searching for a bold, foolproof way to bring restaurant-style flavor into your kitchen, this blackened chicken recipe is it. Juicy chicken, smoky spices, and that irresistible crust—it’s a dish you’ll want on repeat.
Ingredients
- Chicken
- 2 large boneless skinless chicken breasts halved into cutlets
- OR 4 boneless skinless chicken thighs
- Seasoning Blackened Spice Mix
- 2 tsp paprika smoky or sweet
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper adjust for spice preference
- 1/2 tsp black pepper
- 1 tsp salt
- To Cook
- 2 tbsp olive oil or avocado oil—higher smoke point
- Lemon wedges optional, for serving
Instructions
- Prep the chicken: Cut breasts into thinner cutlets or use thighs. Pat dry with paper towels.
- Mix the seasoning: In a small bowl, stir together paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Season generously: Coat both sides of the chicken with the spice mix. Press it in so it adheres.
- Preheat the skillet: Place a cast iron skillet over medium-high heat. Add oil and let it shimmer.
- Cook the chicken: Lay chicken into the hot skillet. Cook 4–5 minutes on each side (depending on thickness) until the outside is blackened and the inside reaches 165°F.
- Rest before serving: Transfer to a plate and rest for 5 minutes to lock in juices.
- Serve hot: Squeeze with fresh lemon juice or serve as-is with your favorite sides.
Notes
- Use a cast iron skillet. It holds heat well and creates the best crust.
- Don’t overcrowd the pan. Cook in batches if needed. Crowding steams the chicken instead of searing it.
- Watch your heat. Too low and you won’t get that blackened crust; too high and the spices may burn. Medium-high is the sweet spot.
- Let it rest. Cutting too soon releases juices and dries out the chicken.
- Adjust spice level. If cooking for kids, reduce or skip the cayenne pepper.