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This simple blackened chicken recipe takes chicken to new heights with an irresistible bold and savory seasoning! It’s ridiculously easy to make in just 20 minutes.
Try my Blackened Fish Tacos or Simple Taco Seasoning next.
Why you’ll love it
These blackened chicken breasts are just about as simple as it gets for jazzing up chicken! All you need is a cast iron skillet, butter and olive oil, and everyone’s favorite Cajun/Creole inspired seasoning. It’s loaded with paprika, dried herbs, and a kick of cayenne pepper.
If you’re unfamiliar, “blackened” refers to the cooking technique. Blackened seasoning (technically, blackening seasoning since it hasn’t yet been blackened) is a gorgeous reddish spice blend that lightly chars when cooked over a high heat. It’s perfect with juicy chicken!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Blackened seasoning – quickly throw together my Homemade Blackened Seasoning, or simply buy a premade blend in a jar from the spice aisle
- Butter and olive oil – for pan searing
Helpful tips
- Don’t worry if your food looks a bit burned — that is normal and why it’s called “blackening”. Some brands of seasoning may make the chicken look a bit darker than others, how long you cook it matters, etc.
- None of the spices in particular are being scorched; what’s happening is a Maillard reaction, where the natural sugars and proteins in the spices and milk solids in the butter react to the high heat and create that appealing dark color and irresistible flavor!
How to make blackened chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half lengthwise, and pat dry each cutlet. Fully coat them with the blackened seasoning. Melt the butter and oil in a skillet. One hot, sear the chicken on both sides until cooked through and a nice dark crust forms. Let it rest prior to slicing.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I can’t recommend these disposable nitrile gloves enough when handling chicken, especially if you’ve got longer nails.
- I’m a big fan of this butter dish, where measurement markings right on it tell you where to cut.
- Here’s my tried and true Le Creuset cast iron skillet and this instant read thermometer to get the chicken to 165F.
Substitutions and variations
- You can make this with boneless/skinless chicken thighs. You may need to cook them a bit longer so they become tender (at least 175F internal temperature for chicken thighs).
- For an alternative cooking method, try grilling it for 3-5 min/side on a preheated grill over medium-high heat.
- If you’re an air fryer kind of person, swap the listed seasonings in my Easy Air Fryer Chicken Breast recipe with blackened seasoning and use that method.
What to serve with blackened chicken
- It’s fantastic to top a homemade Caesar salad. Try my Quick Caesar Dressing and Garlic Croutons! It’s perfect for topping tacos as well.
- Or make a blackened chicken Alfredo with my Quick and Easy Alfredo Sauce.
- It also works great as a main with a squeeze of fresh lime juice and a side of my cooling, creamy Best Coleslaw and Cajun Corn on the Cob. The possibilities are endless.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge in a covered container.
- I especially like eating the leftovers cold in a salad.
- You can freeze blackened chicken for up to 3 months.
More Cajun-inspired recipes
If you made this Cajun blackened chicken, leave a star rating and review below! I’d love to know how yours turned out. Or tag me on Instagram!
Simple Blackened Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 3-4 tablespoons blackened seasoning my version is linked, or use store bought
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Pat them dry with paper towels.
- Thoroughly coat the chicken with the blackened seasoning.
- In a skillet over medium-high heat, melt the butter and olive oil. When the pan is hot, cook the chicken for about 5 minutes/side or until it's cooked through (165F) and a nice, dark crust develops.
- Transfer the chicken to a plate and let it rest for 4-5 minutes prior to cutting it up or serving it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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