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.
This blackened chicken is incredibly flavorful. It has quickly become one of my favorite ways to prepare chicken. It's easy to make, and the fact that it's ready in just 30 minutes is an added bonus.
Chicken is tasty and affordable, and everyone in my family likes it. So, I make chicken recipes often, including chicken fajitas, chicken chili, tandoori chicken, and butter chicken.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- To season: Kosher salt, paprika, dried thyme, onion powder, garlic powder, and cayenne pepper.
- Chicken: I use boneless, skinless chicken breasts in this recipe.
- Avocado oil: This neutral-tasting oil is an excellent choice for high-heat cooking. Melted ghee works, too.
Variations
- Use boneless, skinless chicken thighs instead of chicken breasts. The chicken will come out juicier. You will need to adjust the cooking time—chicken thighs are smaller and thinner and, in my experience, need around 8-10 minutes in the oven. But it's best to use a thermometer to check for doneness.
- You can vary the spices you use. I sometimes use smoked paprika instead of sweet paprika and dried oregano instead of dried thyme.
- You can use melted butter or ghee instead of avocado oil. I especially like ghee, as it adds richness and a nutty flavor.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making blackened chicken:
You start by mixing the spices and salt together.
Next, coat the chicken with oil and sprinkle it with the spice mixture.
Cook the chicken pieces in a cast-iron skillet, then finish cooking them in a 450°F oven for 10-12 minutes.
Let the chicken rest before slicing and serving to ensure it remains juicy. The rest time will prevent juices from escaping as soon as you cut the chicken.
Expert Tip
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 its 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.
Recipe FAQs
Blackened food is coated in fat (such as butter or oil) and a mixture of spices and cooked in a cast-iron skillet until the coating becomes dark, almost black.
In addition to this recipe, I also like to make blackened halibut and blackened salmon.
Blackening seasoning is a mix of various Cajun-style spices, including paprika, dried thyme, garlic powder, onion powder, and cayenne pepper.
Traditionally, it is. 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.
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.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, 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 excellent in this chicken cobb salad.
The leftovers are also perfect in a sandwich made with this almond flour bread or in a lettuce wrap.
More Chicken Recipes
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Recipe Card
Blackened Chicken Recipe
Ingredients
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ¼ teaspoon cayenne pepper
- 4 (8-ounce) boneless skinless chicken breasts - 32 ounces total raw weight
- 2 tablespoons avocado oil - or avocado oil spray
Instructions
- Preheat your 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.
Video
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 its 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.
- 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 the fridge, in a sealed container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Gina G
It’s so good!! My family loves it. Also great for topping a salad or grain bowl.
Vered DeLeeuw
I'm so glad you like this recipe, Gina! Thanks for sharing your delicious serving suggestions.
Miranda
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
I'm so glad you and your husband enjoyed this recipe, Miranda! Thank you for taking the time to review it.