• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Chicken and Poultry Recipes » Blackened Chicken

    Blackened Chicken

    Last updated: Jan 20, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    Spicy and bold-tasting, this 30-minute recipe elevates the humble chicken breast into a wonderfully flavorful dish.

    Making blackened chicken is as easy as can be: Simply rub the chicken with spices, sauté it briefly, then bake!

    Blackened Chicken served on a white plate garnished with parsley.

    I make chicken often for my family. It's tasty and affordable, and everyone seems to like it, including The Picky Eater.

    This recipe has quickly become one of my favorite ways to prepare chicken. It's very tasty, everyone around here loves it, and it's also truly easy to make. Even the leftovers are excellent, and later on, I'll discuss a few ideas for how to use them.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this blackened chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Lots of spices: I use a mixture of paprika, dried thyme, onion powder, garlic powder, and cayenne pepper. Make sure the spices you use are fresh! A stale spice can ruin a dish.
    • Kosher salt: If using fine salt, you might want to reduce the amount you use by half, or the dish could end up too salty.
    • Chicken: I use boneless skinless chicken breasts in this recipe. I haven't experimented with other cuts, although chicken thighs should work too.
    • Avocado oil: This is an excellent oil for high-temperature cooking. Melted ghee should work too. I don't recommend using olive oil in this recipe. Its smoke point is too low for super high-heat cooking.
    The ingredients needed to make blackened chicken.

    Instructions

    Making blackened chicken is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You start by mixing together the spices and salt.
    • Next, coat the chicken with oil and sprinkle it with spices.
    • Cook the chicken pieces in a cast-iron skillet, then finish cooking them in a 450°F oven for 10-12 minutes. Let them rest before serving to ensure they remain nice and juicy.
    A six-photo collage showing the steps for making blackened chicken.

    Expert tip

    If your chicken breasts are larger than 8 oz each, they will need more time in the oven - around 15 minutes. In this case, loosely cover the pan with foil to prevent the tops from burning.

    Frequently asked questions

    What is blackening?

    Blackened food is coated in some kind of fat (such as butter or oil), then coated in a mixture of spices and cooked in a cast-iron skillet until the coating becomes very dark, almost black.

    Is blackened food burnt?

    No, and I actually make sure I don't burn the chicken. The dark color comes from the spices becoming charred, not from the chicken itself being burnt.

    What is a blackened seasoning made of?

    It's a mix of various Cajun-style spices, such as paprika, dried thyme, garlic powder, onion powder, and cayenne pepper.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Use boneless skinless chicken thighs instead of breasts. The chicken will come out juicier. You might need to adjust the cooking time - it's best to use a thermometer to check for doneness.
    • Change up the spices you use. For example, you could use smoked paprika instead of sweet paprika, and dried oregano instead of dried thyme.
    • Instead of avocado oil, you can use melted butter or ghee.

    Serving suggestions

    Blackened chicken goes with anything, really. It's a truly versatile main course. But since I bake it in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven, such as:

    • Buffalo cauliflower
    • Roasted broccoli
    • Carrot chips
    • Roasted bell peppers
    • Roasted okra

    Storing leftovers

    You can keep the leftovers in the fridge, in a sealed container, for 3-4 days.

    If you reheat them, do so very gently, covered, in the microwave on 50% power.

    Reheated chicken is often a bit dry, so I actually prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for my lunch. They're excellent in this chicken cobb salad.

    And as mentioned above, if you eat bread, they're perfect in a sandwich. Or you could use this almond flour bread or even a lettuce wrap.

    Blackened chicken, sliced and served on a white platter with a serving fork.

    Related recipes

    • Juicy Baked Chicken Breast
    • Broiled Chicken Breast
    • Bacon-Wrapped Chicken Breast
    • Moo Shu Chicken

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Blackened Chicken.
    4.98 from 506 votes
    Pin Recipe Share on Facebook Print Recipe

    Perfect Blackened Chicken

    Spicy and bold, blackened chicken is a wonderfully flavorful dish. Simply rub the chicken with spices, sauté it briefly, then bake!
    Prep Time10 mins
    Cook Time15 mins
    Resting time5 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 338kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 2 tablespoons paprika
    • 1 tablespoon dried thyme
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon Diamond Crystal kosher salt
    • 4 boneless skinless chicken breasts (8 oz each)
    • 2 tablespoons avocado oil or avocado oil spray

    INSTRUCTIONS

    • Preheat your oven to 450 degrees F.
    • In a small bowl, whisk together the paprika, thyme, onion powder, garlic powder, cayenne, and kosher salt.
    • Brush (or spray) the chicken breasts with the 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, then place the skillet in the oven to finish cooking for 10-12 minutes. The chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when its internal temperature reaches 160 degrees F.*
    • 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.

    WATCH THE VIDEO:

    NOTES

    *If your chicken breasts are larger than 8 oz each, they will need more time in the oven - around 15 minutes. In this case, loosely cover the pan with foil to prevent the tops from burning.
    You can use chicken thighs instead of breasts. The chicken will come out juicier. You might need to adjust the cooking time - it's best to use a thermometer to check for doneness.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1chicken breast | Calories: 338kcal | Carbohydrates: 5g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Sodium: 427mg | Fiber: 2g | Sugar: 1g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Chicken Recipes

    • Chinese Chicken Salad
    • Keto Chicken Salad
    • Pesto Chicken
    • Baked Cajun Chicken

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023