Blackened Chicken

Blackened chicken is an easy, flavorful, family-friendly dinner that's ready in less than 30 minutes!

Course Dinner

Cuisine cajun, creole, Southern

Keyword Blackened Chicken, Blackened Chicken Recipe, Blackened Chicken Seasoning

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 359.7kcal

Author Blair Lonergan

1 ½ teaspoons cumin
½ teaspoon smoked paprika
½ teaspoon cayenne (omit or decrease for a mild flavor, or add more to make it spicy)
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 boneless, skinless chicken breasts (about 1 lb. total)
4 tablespoons (½ of a stick) salted butter, melted
Vegetable oil
Optional for serving: lemon wedges and fresh chopped herbs such as thyme, oregano, or parsley

Preheat oven to 350°F. In a small bowl, mix together cumin, smoked paprika, cayenne, garlic powder, salt, and pepper. Set aside.
Place melted butter in a separate shallow bowl.
Pat chicken dry with paper towels. Dip chicken in melted butter, shaking off the excess, or use a brush to coat each piece with the melted butter. Rub the seasoning mixture evenly on both sides of the chicken.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot. Add about 1 tablespoon of oil (to coat the skillet). When the oil is hot, add the chicken to the hot oil and sear until a blackened crust forms on the outside, about 2-3 minutes per side.
Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F, about 6-8 more minutes. Remove to a tray or cutting board. Let the meat rest for a few minutes before serving.

If your chicken breast is particularly large or thick, cover it with plastic wrap. Use a meat mallet to pound it to an even thickness. This will help the chicken cook through evenly.

Do not overcrowd the skillet. If you're cooking more than two chicken breasts, you may need to work in batches. If the pan is too crowded, the chicken will steam rather than sear.

Preheat your skillet for about 5 minutes to establish an even heat before adding the chicken.

Make sure that the oil is hot before adding your chicken. When the oil starts to shimmer, it’s a good indication that it’s hot enough. If you add the meat before the oil is hot, the chicken will soak it up rather than sear.

Use enough oil to coat the bottom of the skillet. I’ve suggested 1 tablespoon in the recipe here, but you can adjust that based on the size of your pan. Always err on the side of more oil, rather than too little.

Cooking time will vary depending on the size and thickness of your chicken. A meat thermometer is the best way to know when your chicken is done. It needs to reach an internal temperature of 165°F.

Let the chicken rest for a few minutes before serving. This allows the juices to redistribute (rather than run out on the plate), so the meat stays nice and juicy.