Making this blackened chicken is as easy as can be: Simply rub the chicken with spices, sauté it briefly, and bake it! Spicy and bold-tasting, this 30-minute recipe elevates the humble chicken breast into a wonderfully flavorful dish.
Chicken is delicious and affordable, and everyone in my family likes it, so I use it often in my cooking. This blackened chicken recipe is especially good thanks to the flavorful spice mix featuring paprika, thyme, and garlic. It's an easy everyday recipe that everyone in my family is happy to eat.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- To season: Kosher salt, paprika, dried thyme, onion powder, garlic powder, and cayenne pepper. I sometimes use smoked paprika instead of sweet paprika and dried oregano instead of dried thyme.
- Chicken: I use boneless, skinless chicken breasts. You can use boneless, skinless chicken thighs and adjust the cooking time - chicken thighs are smaller and thinner and will need around 8-10 minutes in the oven. But it's best to use a thermometer to check for doneness.
- Avocado oil: You can use melted butter or ghee instead of avocado oil.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the spices and salt. Coat the chicken with oil and sprinkle it with the spice mixture.
Cook the chicken in a cast-iron skillet, then finish cooking it in a 450°F oven for 10-12 minutes.
Let the chicken rest before slicing and serving to make sure it remains juicy. The rest time will prevent juices from escaping as soon as you cut the chicken.
My husband and me enjoyed this recipe. I used butter, not olive oil. It was very flavorful. Hubby said I can add it to the rotation.
Miranda
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My husband and me enjoyed this recipe. I used butter, not olive oil. It was very flavorful. Hubby said I can add it to the rotation.Recipe Tips
Adjusting the Cooking Time
Chicken breasts come in various sizes and can be quite large, as shown in this photo:
If your chicken breasts are larger than 8 ounces, they will need more time in the oven - 15 minutes or longer. In this case, loosely cover the pan with foil after the first 12 minutes to prevent the tops from burning. Regardless of size, the best way to ensure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
Use a Cast-Iron Skillet
A cast-iron skillet works best for blackening food because it heats evenly and retains heat. However, if your nonstick skillet is oven-safe up to 450°F, you can use it.
This is a Two-Step Recipe
Blackened food is coated in fat and a mixture of Cajun-style spices and cooked in a cast-iron skillet until the coating becomes dark, almost black. The step of sauteing is needed to create the blackening effect, while the oven is needed to make sure the chicken is cooked through.
Make it as Spicy as You Want
Traditionally, blackened food is spicy, but it can be as spicy or as mild as you want. I add ¼ teaspoon of cayenne pepper for a medium level (to my palate) of spiciness. You can use more or less cayenne pepper according to your own preferences.
Storing and Using Leftovers
You can keep the leftovers in a sealed container in the fridge for 3-4 days. If you reheat them, do so gently, covered, in the microwave at 50% power.
Reheated chicken is often dry, so I prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for lunch. They're perfect in this chicken cobb salad. The cold leftovers are also great in a sandwich made with this almond flour bread or in a lettuce wrap.
Serving Suggestions
Since I bake the chicken in a 450°F oven, I like to serve it with a side dish I can cook in the same oven, such as:
- Buffalo cauliflower
- Roasted broccoli
- Carrot chips
- Roasted bell peppers
- Roasted okra
- Roasted zucchini
- Roasted yellow squash
It also goes well with a simple salad such as cucumber tomato salad, arugula salad, or creamy cucumber salad.
Recipe Card
Easy Blackened Chicken Recipe
Video
Ingredients
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 boneless skinless chicken breasts - 8 ounces each; 32 ounces total raw weight
- 2 tablespoons avocado oil - or avocado oil spray
Instructions
- Preheat the oven to 450°F. In a small bowl, mix the kosher salt, paprika, thyme, onion powder, garlic powder, and cayenne pepper.
- Brush (or spray) the chicken breasts with oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat a well-seasoned, large cast-iron skillet over high heat until smoking hot, about 5 minutes.
- Add the chicken breasts. Cook for 30 seconds on each side to blacken.
- Place the skillet in the oven to finish cooking for 10-12 minutes. The chicken is done when no longer pink in the center, juices run clear when pierced with a fork, and its internal temperature reaches 165℉.
- Remove the chicken to a platter, loosely cover it with foil to keep it warm, and allow it to rest for 5 minutes before slicing and serving.
Notes
- If your chicken breasts are larger than 8 ounces, they will need more time in the oven - 15 minutes or longer. In this case, loosely cover the pan with foil after the initial 12 minutes to prevent the tops from burning.
- Regardless of size, the best way to make sure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- You can use chicken thighs instead of breasts. The chicken will come out juicier. You will need to adjust the cooking time - I have found that thighs need 8-10 minutes in the oven, but it's best to use a thermometer to be sure.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. If you reheat them, do so gently, covered, in the microwave at 50% power. Reheated chicken is often dry, so I prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for lunch.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Janet says
I love this spice mixture on a chicken breast. So easy and quick to make and the chicken is very moist and tender. Best cooked in a cast iron pan.
Vered DeLeeuw says
Glad you like it, Janet!
Gina G says
It’s so good!! My family loves it. Also great for topping a salad or grain bowl.
Vered DeLeeuw says
I'm so glad you like this recipe, Gina! Thanks for sharing your delicious serving suggestions.
Miranda says
My husband and me enjoyed this recipe. I used butter, not olive oil. It was very flavorful. Hubby said I can add it to the rotation. 🙂
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, Miranda! Thank you for taking the time to review it.