Easy Blackened Chicken

If you have never tried blackened chicken, you are missing a lot! Blackening is a cooking technique in which the meat is coated in oil and spices and then seared quickly in a hot skillet. This creates a black crust on the surface that is neither charred nor well-cooked. Crispy on the outside, juicy, tender meat on the inside, and ready in about 20 minutes!

Chicken breasts might have a reputation for being bland, but when cooked this way, they become a surprisingly flavorful meal. If you are looking for a new way to cook chicken breast, this recipe is a must-try. I like to serve mine with seasonal vegetables; a few of my favorite pairings include crispy bacon-wrapped asparagus and bacon Brussels sprouts on the side.

My easy Blackened Chicken recipe is a flavorful, unintentionally low-carb meal featuring tender, juicy chicken breasts and a classic blackened rub. When I say quick and easy, I mean it! In 20 minutes, you can have a delicious, healthy meal on the table, ready for the family to enjoy. It goes with just about anything you want to serve it with, from salads to baked beans.

The searing of the meat makes it delicious by trapping the juices inside and infusing it with incredible flavor. The blackened seasoning sticks to the chicken, so you get that flavor in every bite. Underneath the spices, Italian seasoning is mixed in for a background of oregano, marjoram, basil, thyme, and rosemary. But I believe the smoked paprika is the secret ingredient here, adding a touch of smokiness you may not expect. The slightly sweet flavor blends perfectly with the spices to create a vibrant blast of taste.

Why you will love this recipe

• It is full of incredible flavor: Just by looking at it, you may not expect it to taste so flavorful, but with all the seasonings cooked into the meat, you taste every one.
• This is an easy dish to make: You do not need any special tools or skills, just a frying pan and the ability to flip the chicken when it’s time. It takes less than 30 minute sto make it.
• Very few ingredients: In addition to chicken breasts, all you need is canola oil, herbs, and spices. You probably already have it in your kitchen.
• It is truly keto: You will only get 10 grams of carbs per serving and no hidden sugars. And the protein you get is a big plus!
• Ideal for meal prep: I usually cook 5-6 blackened chicken breasts on Sunday and use them in different ways through the week. I either slice them and add them to salads or wraps, or I make rice bowls. It’s so easy and convenient.

What you will need

Main ingredients:

• Chicken – I prefer boneless, skinless chicken breast for this because it is light, easy to cook, and healthy. However, you could use the kind with bones if you like. I recommend removing any skin, as it can prevent the meat from blackening.
• Canola oil—I use this, but you can use any oil, such as olive, grapeseed, or avocado oil. In fact, many people prefer butter, but I feel it diminishes the experience of the spices.

Blackening seasoning ingredients:

• Herbs – Another important ingredient I would not leave out is this easy homemade Italian seasoning mix, along with dried thyme, which is a little peppery and has more earthiness than fresh thyme.
• Spices – Cumin powder adds warmth, smokiness, and a nutty flavor. Smoked paprika is an essential ingredient for optimal flavor. However, if you do not have (or don’t like) smoky flavor, you can use sweet or regular paprika.
• Spiciness – Although many people assume a dish is spicy when they see cayenne pepper in a recipe, mixing it with other ingredients can mellow its heat to an earthy, sweet note. But in this dish, I want the spiciness to stand out, so I add more. If you are not a fan of spicy food, use less or omit it.
• Aromatics and seasoning – garlic powder and onion powder are easier to use in this recipe than fresh or minced garlic, as you want them to stick to the meat. Plus, salt and pepper to taste.

How to cook it

Preheat: First, I preheat the oven to 450°F.

Make the blackening seasoning: Meanwhile, I whisk all the ingredients together in a shallow dish.

Apply blackening seasoning: After ensuring the chicken is dry, I coat each breast with oil, then dip each side in the blackening spice, pressing it down firmly to help the spice adhere.

Sear: I heat the skillet over high heat for about five minutes, then add about a tablespoon of oil and brush it all over the skillet. Next, I add the chicken breasts and sear them on both sides for 30-60 seconds each, or until they develop a black crust.

Bake: Finally, I place the skillet with the blackened chicken in the preheated oven and cook for an additional 12 to 15 minutes. The meat should not be pink, and the internal temperature should reach 165°F with an instant-read thermometer.

Serve: Finally, I transfer the chicken breasts to a serving dish and cover with aluminum foil. Let it rest for five minutes before serving.

How to cook it on the grill:

• You can use a gas or charcoal grill to cook this easy recipe. However, ensure the temperature is high enough to sear the crust.
• Simply grease it with cooking spray before placing the meat. 
• Then, grill for about 5 minutes on each side, or until the internal temperature reaches 165°F. 

How to cook it in the air fryer:

1. Preheat: Preheat the air fryer to 380°F.
2. Make the seasoning: While waiting, mix all the spices in a small bowl.
3. Coat the chicken: Pat the chicken breasts dry, then coat them with oil and seasonings. 
4. Cook the chicken: Afterward, place the blackened chicken in the air fryer basket and cook for 14-15 minutes, flipping halfway. The chicken should no longer be pink in the center, and the internal temperature should reach 165°F.
5. Rest and serve: Lastly, move your blackened chicken to a serving platter and cover with foil. Let it rest for five minutes before serving with your favorite side dishes.

Expert tip

Cooking the perfect blackened chicken

To cook the perfect blackened chicken, ensure the pieces are the same size; otherwise, they may cook on the outside while remaining raw on the inside. I use a mallet to pound the chicken to an even thickness before searing it, and I choose to always finish it in the oven. This prevents me from scorching the spice coating and resulting in a bursty, bitter piece of meat.

How to season a cast-iron skillet

Because the main tool you need for this recipe is a skillet, you may want to know how to season yours if you have not already. I prefer baking mine. Of course, you need to clean and dry it thoroughly while you wait for the oven to reach 350°F. Then place it on a baking sheet lined with parchment paper or foil. Once it is hot, spread oil or shortening inside and outside your skillet. You can use paper towels if you don’t like getting your hands oily. Place the pan upside down on the baking sheet and heat for 1 hour.

More tips to consider

• For flat chicken breasts, use a meat mallet to flatten them. If you do not have one, use your cast-iron skillet or a heavy book.
• Also, ensure the chicken is dry before coating it in the oil and seasoning.
• Remember to heat the pan for five minutes before searing your chicken.
• Ensure you do not overcook the chicken, or it will dry out. If you flatten it, you only need to cook it for about eight minutes.
• Always let the chicken rest for at least five minutes before slicing so the juices are reabsorbed into the meat.

Recipe variations:

• Another oil: Feel free to use other oils, such as canola or vegetable oil, or whatever you usually use for cooking.
• Chicken thighs: While boneless, skinless chicken breasts are preferred, you can use chicken thighs for this recipe.
• Different meat: This may sound unusual, but there is no reason you cannot substitute turkey breasts for chicken breasts. You can also experiment with boneless pork chops for this recipe.
• Cheesy chicken: Add some shredded mozzarella, cheddar, or pepper jack cheese to the chicken during the last two minutes of cooking to coat it in melty cheese. 
• Other herbs and spices: To enhance your blackened chicken, consider adding turmeric, ginger, nutmeg, saffron, and cilantro.
• Make it spicier: If you really love spicy food, add some ground red pepper flakes to your seasoning.

How to serve:

First, I always let the chicken rest for 5 minutes before slicing it. This allows the juices to redistribute, and the meat is more tender. This easy chicken dinner pairs well with cheesy baked green beans, deviled egg potato salad, or a refreshing salad, such as this crunchy cucumber salad or this strawberry spinach salad.

My kids love it with a drizzle of homemade Ranch dressing or Thousand Island. I personally like to make rice bowls with it, similar to this Chipotle chicken rice bowl. Also, I like to add it to salads, wraps, and sandwiches. It’s actually quite delicious in a Caesar salad; it makes it more flavorful and special.

How to store leftovers:

• Store: Place leftover blackened chicken breasts in an airtight container in the fridge for several days. Let it cool to room temperature first.
• Freeze: Freeze any blackened chicken you cannot eat within a few days. Place the meat in a freezer bag, and it will be good for up to 90 days.
• Thaw: Put your frozen leftover blackened chicken in the fridge to thaw overnight before serving.
• Reheat: When it is time to reheat your blackened chicken, microwave it for a few minutes in a microwave-safe dish.

Frequently asked questions

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