Blackened Chicken
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Blackened Chicken

Spicy and bold, blackened chicken elevates the humble chicken breast into a wonderfully flavorful dish. Simply rub with spices, sauté briefly, and bake!
Course Main Course
Cuisine American
Keyword chicken
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 338kcal
Author Vered DeLeeuw


  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/4 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


  • 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 30 seconds on each side to blacken, then place the skillet in the oven to finish cooking, 10-12 minutes. Chicken is done when no longer pink in the center, when juices run clear when pierced with a fork, and when the internal temperature reaches 160 degrees F.*
  • Remove the blackened chicken breasts to a platter, loosely cover them with foil to keep them warm, and allow them to rest for 5 minutes before slicing and serving.



*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 their tops from burning.


Serving: 1chicken breast | Calories: 338kcal | Carbohydrates: 5g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Sodium: 427mg | Fiber: 2g | Sugar: 1g