This post may contain affiliate links. Please see our disclosure policy.
Boldly seasoned with a homemade blackening spice blend and quickly pan-seared, this Blackened Chicken recipe develops a deeply browned crust while staying juicy and tender inside. Best of all, because we start with thin chicken cutlets, dinner is ready in about 15 minutes.
Just like my chicken bites recipe and buffalo chicken tacos, this Blackened Chicken recipe is one of my favorite 15 minute dinner recipes that rescue plain chicken breasts from being, well, plain.
Blackened Chicken at a Glance
- Total Time: About 15 minutes
- Main Ingredients: Chicken breasts (or cutlets) + a simple homemade blackening seasoning
- Best Pan: Cast iron or heavy stainless steel
- Flavor: Smoky, savory, and mildly spicy (with option to adjust heat)
- Technique: Heavily seasoned chicken is cooked quickly in a hot skillet to form a deep crust with blackened spots.
Kristen's Keys for Blackened Chicken
I've made enough blackened chicken and blackened mahi mahi to know that the seasoning is only half the equation. The thickness of the chicken and temperature of your skillet matter just as much.
- Start with evenly thin chicken. Slice the chicken breasts into cutlets and gently pound them to an even thickness. This is probably the most important step. This lets the chicken cook through quickly before the flavorful spice crust gets too dark.
- Pat the chicken dry. Removing excess surface moisture helps the blackening seasoning stick and encourages the chicken to sear rather than steam.
- Use the right skillet. Cast iron or a heavy stainless steel skillet works best because it can hold the steady heat needed to develop that deeply browned crust.
- Turn on your vent fan before you start. Blackening involves a hot pan and toasted spices, so a little smoke is normal. But no need to set off your smoke detector.
- Leave it alone once it hits the skillet. Letting the chicken cook undisturbed gives the spice coating time to toast and form that deeply browned crust
- Don't mistake blackened for burnt. You're looking for a dark brown, almost charred-looking spice crust with some blackened spots. If the spices smell bitter or the pan is smoking aggressively, lower the heat.
Happy Cooking! xo Kristen
Ingredient Notes
- Chicken: I typically start with boneless, skinless chicken breasts and cut them into cutlets myself. It's easy to do and is often less expensive than buying prepared cutlets.
- Cayenne Pepper: If your family is sensitive to heat, reduce the cayenne rather than reducing the rest of the seasoning. You'll keep the smoky, savory flavor without making dinner unnecessarily exciting.
- Thyme: Use dried thyme leaves, not ground thyme, which quickly overpowers the seasoning blend.
- Smoked Paprika: I strongly recommend using smoked paprika rather than regular paprika. It gives the seasoning a smoky depth that regular paprika simply doesn't provide.
- Butter + Oil: Use oil for the sear and butter for flavor. For the oil, refined olive oil, canola oil, avocado oil, or vegetable oil work well.
How to Blacken Chicken
The technique is simple: coat the chicken generously in spices and cook it quickly in a hot skillet until the seasoning forms that signature dark, flavorful crust.
Step One: Prepare Chicken
If you aren't starting with chicken cutlets, slice each chicken breast horizontally into two thinner pieces. Place each piece between parchment paper or plastic wrap and gently pound until it's evenly thick, about ¼-inch thick. You aren't trying to flatten the chicken into oblivion here. The goal is simply to eliminate thick spots so every part cooks at the same rate.
After pounding, pat the chicken dry with paper towels.
Step Two: Season Generously
Combine the smoked paprika, garlic powder, thyme, onion powder, cayenne, and salt.
Sprinkle the blackening seasoning evenly over both sides of each chicken cutlet, then press the mixture into the meat with your hands so it adheres well.
Step Three: Blacken the Chicken
Heat a large cast iron or heavy stainless steel skillet over medium-high heat. Add the oil and heat for about 1 minute. Add 1 tablespoon of butter, and as soon as it melts, add the seasoned chicken in a single layer.
Cook the chicken undisturbed for about 3 minutes, or until the underside is deeply browned with blackened spots. Flip, add the remaining tablespoon of butter, and cook for another 2 to 3 minutes, or until the chicken reaches 165°F at the thickest point.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
Serving Suggestions
To keep dinner easy, I stick to simple sides, like creamy grits, parsley potatoes, roasted fingerling potatoes, rice, or a crisp green vegetable.
And don't overlook the leftovers. This is one of those chicken recipes I am very happy to cook once and repurpose:
- Add to Pasta: Slice the chicken and serve it over Instant Pot fettuccine alfredo or light fettuccine noodles. The creamy sauce is especially good with the smoky seasoning.
- Add to a Salad: Add sliced chilled or warm blackened chicken to a Caesar salad or tossed Greek salad for an easy lunch.
- Turn it into a Sandwich: Layer the chicken onto a bun or homemade biscuit with coleslaw and bang bang sauce.
- Use it for Meal Prep: Slice leftover chicken for wraps, grain bowls, or quick lunches during the week.
More Easy Chicken Recipes
If getting flavorful chicken on the table quickly is the goal, try these next:
- Honey Lemon Chicken Skillet
- Chicken and Green Bean Skillet
- Chicken and Bok Choy Stir-Fry
- Baked Chicken Katsu
- Homemade Chicken Tenders
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Summarize and Save This Recipe Content On:
Blackened Chicken
Video
Ingredients
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme leaves, NOT ground thyme
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper, more or less to taste
- 2 large boneless, skinless chicken breasts, or 4 cutlets
- 1 tablespoon olive oil, or canola oil
- 2 tablespoons unsalted butter, divided
Instructions
- In a small bowl, mix together salt, smoked paprika, garlic powder, dried thyme leaves, onion powder, and cayenne pepper. Set aside to season chicken.
- If you are not using chicken cutlets, slice each chicken breast horizontally into two thinner pieces. Working with one piece at a time, place the chicken between two pieces of parchment paper or plastic wrap and gently pound with a meat mallet, rolling pin, or heavy skillet until evenly thick. Aim for about ¼-inch thick, but uniform thickness is more important than the exact measurement.
- Pat the chicken dry with paper towels. Sprinkle the blackening seasoning evenly over both sides, then press the seasoning into the chicken so it adheres well.
- Heat a large cast iron or heavy stainless steel skillet over medium-high heat. Once hot, add the oil and heat for about 1 minute. Add 1 tablespoon of butter and let it melt. Tip: Turn on your vent fan before adding the chicken. Blackening uses a hot skillet and toasted spices, so some smoke is normal.
- As soon as the butter is melted, add the chicken in a single layer and cook undisturbed for 3 minutes, or until the underside is deeply browned with dark, blackened spots.
- Flip the chicken, add the remaining tablespoon of butter, and cook undisturbed for another 2 to 3 minutes, or until the chicken reaches 165°F at the thickest point.
- Transfer the chicken to a plate and let rest for 5 minutes before slicing and serving. Tip: Don't tent with foil, as that can soften that deep crust formed when blackening.
Equipment
- cast iron skillet or heavy stainless steel skillet
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the great, simple recipe! It was delicious.
I am thrilled to hear you enjoyed, Andrea! Thanks for sharing.