Blackened Chicken Recipe

Name: Blackened Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 0.5 teaspoon paprika; 0.25 teaspoon cayenne pepper; 0.25 teaspoon ground cumin; 0.25 teaspoon dried thyme; 0.125 teaspoon onion powder; 0.125 teaspoon ground white pepper; 0.125 teaspoon salt; 2 skinless, boneless chicken breast halves; cooking spray

Cook Time: 15 minutes

Spiced Chicken Breasts

Ingredients

teaspoon paprika
teaspoon cayenne pepper
teaspoon ground cumin
teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon ground white pepper
1 teaspoon salt
2 skinless, boneless chicken breast halves
Cooking spray

Directions

Step 1: Preheat your oven to 350F (175C). Prepare a baking sheet by spraying it with cooking spray.

Step 2: While the oven is heating, heat a cast-iron skillet over high heat for about 3 to 5 minutes until it's smoking hot.

Step 3: In a small bowl, combine paprika, cayenne pepper, cumin, thyme, onion powder, white pepper, and salt. Stir until the spices are well-mixed.

Step 4: Lightly spray both sides of the chicken breasts with cooking spray. Coat each breast evenly with the prepared spice mixture.

Step 5: Place the coated chicken breasts into the hot skillet and cook for 1 minute on each side until lightly seared.

Step 6: Transfer the seared chicken to the prepared baking sheet.

Step 7: Bake in the preheated oven for 5 to 10 minutes, or until the chicken is no longer pink in the center and the juices run clear. Use an instant-read thermometer to check that the internal temperature reaches at least 165F (74C).

Step 8: Once cooked, remove from the oven, serve, and enjoy!

Nutrition Facts (per serving)

Calories: 135
Total Fat: 3g (4% Daily Value)
Saturated Fat: 1g (4% Daily Value)
Cholesterol: 67mg (22% Daily Value)
Sodium: 205mg (9% Daily Value)
Total Carbohydrate: 1g (0% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Protein: 25g (49% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 228mg (5% Daily Value)

Blackened Chicken Recipe

History and Origin

Blackened chicken has its roots in the rich culinary traditions of Louisiana, USA, specifically Cajun and Creole cooking. The technique, known as "blackening," was popularized by renowned chef Paul Prudhomme in the 1980s. While the concept of seasoning and searing meats has been around for centuries, Prudhomme's innovation was to create a bold, flavorful crust by applying a blend of spices and cooking meat in a very hot, cast-iron skillet. The result is a crispy, darkened exterior that contrasts beautifully with the tender interior of the chicken.

Regional Variations

Though Blackened Chicken is most often associated with Cajun cuisine, the method has spread throughout the southern United States and beyond. The spice mixture varies slightly from region to region, with some variations including garlic powder, onion powder, or even brown sugar to balance the heat. While the classic recipe uses chicken breasts, blackened chicken can also be made with other proteins like fish or pork, depending on local preferences. In some areas, the chicken may be served with a creamy sauce or over rice, enhancing its flavors even further.

Differences from Similar Dishes

Blackened chicken stands apart from other popular chicken dishes, such as grilled or roasted chicken, due to the technique used to cook it. Unlike grilling, where chicken is exposed to direct heat, or roasting, where its baked in an oven, blackened chicken is seared in a cast-iron skillet at high heat. This method creates a charred, flavorful crust due to the spices, which is not found in other forms of preparation. The distinctive blackened exterior is the key feature that makes this dish unique, whereas grilled chicken, for example, typically has a more uniform color.

Where It's Usually Served

Blackened chicken is a popular dish in Southern and Cajun restaurants across the United States, especially in New Orleans and other parts of Louisiana. It is often served as a main dish alongside traditional sides like cornbread, mashed potatoes, or rice. It also pairs well with salads, or can be used as a topping for tacos, sandwiches, or wraps. Additionally, blackened chicken can be found in upscale restaurants as part of more refined dishes, such as over creamy pasta or with a fresh vegetable medley.

Interesting Facts

Blackened chicken was made famous by Paul Prudhomme, a chef known for his innovative approach to Cajun cuisine.
The blackened technique was initially applied to fish but was later adapted for chicken and other meats.
The spice blend used for blackening includes paprika, cayenne pepper, thyme, and other spices, contributing to its bold and smoky flavor.
Despite the name, blackened chicken doesnt taste burnt. The darkened color comes from the caramelization of the spices and not from being overcooked.
Many people enjoy experimenting with different spice combinations, such as adding cumin or garlic powder, to customize the flavor of the dish.

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FAQ about Blackened Chicken Recipe

Leftover blackened chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain its flavor and texture, reheat it in a skillet or microwave, but avoid overcooking it as it may become dry.

Yes, you can freeze blackened chicken. Place the cooked chicken in an airtight container or freezer bag, and store it in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly.

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs or even chicken tenders. Just keep in mind that cooking times may vary slightly depending on the thickness of the chicken.

If you don’t have a cast iron skillet, you can use any heavy-bottomed skillet or non-stick pan. Just ensure the pan is hot enough to sear the chicken. You can also grill the chicken for a smoky flavor.

Absolutely! If you prefer a milder flavor, reduce or omit the cayenne pepper. For more heat, you can increase the cayenne or add a bit of chili powder. Feel free to adjust the spices to your personal preference.

The best way to check if the chicken is cooked through is by using an instant-read thermometer. The internal temperature should reach at least 165°F (74°C). If you don't have a thermometer, cut into the thickest part of the chicken and ensure the juices run clear.

Yes, you can prepare the chicken ahead of time by seasoning and searing it, then storing it in the refrigerator. When ready to serve, simply finish baking it in the oven or reheat it on the stovetop.

Blackened chicken pairs well with a variety of sides, such as rice, roasted vegetables, or a fresh salad. You could also serve it with a creamy sauce like Gorgonzola cream or a tangy dipping sauce such as ranch or tzatziki.

Yes, you can use other oils such as olive oil, vegetable oil, or avocado oil. Just be sure to use a high-smoke point oil to handle the heat of the pan while cooking.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

This recipe was tasty, quick & easy.

Melanie Adams Weaver

09/11/2023 04:41:04 PM

Ramp it up making it a smothered blackened chicken. Sauté some mushrooms, bell pepper, onion, garlic, throw in some fresh diced tomatoes right before you take it off the stove. Top it with a spoon full of marinara, then some mozzarella cheese. Pop it in the oven for the cheese to melt, then add your sautéed goodies. So very good.

Sage Isabella

07/24/2018 03:50:28 AM

Super fantastic flavor. I followed others suggestions about doubling the spices, really wouldn't be shy with adding more! Also, instead of using two larger chicken breasts, I used 4 smaller sized ones. Seared in the pan for about 3-4 mins each side, then baked in the oven for about 10-12 minutes. The chicken came out super juicy and flavorful. Perfect to slice and put on top of my Gorgonzola cream sauce gnocchi.

Jasmine M

06/12/2020 07:11:39 PM

Super delicious! I added garlic powder, adobo seasoning, and just used regular black pepper, and it was incredibly flavorful! Not spicy at all, just very tasty and moist. I just cooked them on the stovetop rather than turning on the oven, because who wants to heat up their home during the summertime? This would be fabulous grilled, too. I served it with a garlicky brown rice and a side salad. Definitely going to make a big batch of it to have on hand! 10/10

CPease

03/30/2020 02:17:50 AM

Baked 17 minutes & was perfect! Sliced into juicy strips and served on a bed of homemade Rotini Alfredo with fresh steamed broccoli and/or sauted spinach

Mei Kes

10/16/2024 02:18:03 AM

Perfect recipe. I thinly sliced the chicken breast, marinated it for a couple of hours in the dry mix, then air fried it at 400 F for 16 minutes, turning after 8 minutes. Cooking time depends on the thickness of the chicken breast.

Yabba

07/19/2019 01:19:07 AM

Great combo of spices with a little heat. I don't like white pepper, so I substituted that with smokehouse black pepper. I also grilled it instead of the recommended directions. Delicious! I've since filled a shaker with it to have on hand.

SUSU143

08/27/2019 01:08:33 AM

Used thin cut chicken breasts. Omit salt and thyme, used Cajun seasoning instead. Added 1/4 tsp garlic powder. Seared in cast iron pan longer and in oven just to keep warm.

peggy

05/21/2018 09:17:07 PM

This was my first time cooking blackened chicken. I left out the onion only because my husband is allergic to onions. I also cut the breasts in half and pounded them. Then I dredged them in melted butter. Then I rubbed in the spices. I cooked them in the very hot cast iron pan for three minutes on each side. I served them over salad. They were very tender! The spices were great!

CrispPizza3651

07/14/2024 10:13:36 PM

made this this evening. absolutely loved it. The only adjustment I had to make was the time in the oven. 10 minutes at 350, breasts were raw in the middle. I increased the heat to 375, and gave it another 20 minutes. And the juices left in the pan were to die for!!! I've already shared the recipe with my daughter and daughter in law!

CozyUbe7126

06/07/2023 01:48:37 AM

I followed the receipt to an extent…. I didn’t use cayenne pepper. I altered the recipe for our own tastes. I added brown sugar, garlic powder, and used butter in the pan. This is definitely a great base recipe to build on. Cook times were very close to meat temps, but thicker pieces of meat take a little longer obviously. I used this base recipe and method (adding a few things) on a NY steak the other night and it was phenomenal.

Karen

09/15/2025 03:41:41 PM

We love it and use it a lot. Our friends enjoy it when we use it as rub for chicken on the bbq.

BIG T

04/10/2025 05:38:00 PM

My husband made this, it was so flavorful. We didn't have chicken breast so he used boneless/ skinless thighs. We will definetly be making this again!!

JazzyMiso8367

02/27/2025 11:37:58 PM

Bland - need to double the cayenne.. Needed to cook it for 15-20 minutes and turned on heat in oven to 375-400 after searing. . Kept in cast iron skillet. I’ll skip this one next time.

Jennpoet

02/09/2025 08:11:03 PM

used boneless/skinless chicken thighs and turned out great!! served it up with naan, tzatziki sauce

Canyon Girl

01/24/2025 12:01:54 AM

Made this exactly like directed in the recipe. It was so good. We baked it a tad longer.

LankyGhee8554

01/20/2025 04:09:49 AM

It was great! Very tender & juicy! Have made it several times. Super quick & easy. Definitely in our rotation.

JENN894

12/06/2024 02:17:50 PM

This chicken turned out moist and flavorful for me. Cooking time is going to vary greatly based on size and thickness of the chicken breast. I left it in the cast iron to finish it off to make clean-up easier. Next time I might add a bit more cayenne or some garlic powder. Super easy for a weeknight supper. I served with wild rice and baby green salad tossed with garlic infused oil and vinegar and felt like it was a pretty healthy well rounded meal

Kassandra

10/21/2024 10:01:50 AM

I usually read reviews and do a little research to compare new recipes. I didn't this time and I should have. This didn't taste like blackened chicken at all. It was virtually flavorless. As other reviewers mentioned, the cooking time was way off and our whole meal was thrown off. This was very disappointing.

Mark Williams

10/14/2024 10:26:17 PM

This is officially my go-to.

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Blackened Chicken Recipe