Blackened Chicken

5 from 1 vote

Coated in a simple homemade blackening seasoning and quickly pan-seared, this Blackened Chicken develops a bold, smoky crust while staying juicy and tender inside.

Prep Time9

Cook Time6

Total Time15

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

cast iron skillet or heavy stainless steel skillet

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

US Customary - Metric

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.

Video

Notes

Adjust the Heat: For a milder blackened chicken, reduce the cayenne pepper. Don't cut back on the paprika, garlic, thyme, or onion powder, or you'll lose much of the flavor of the blackening seasoning.

Storage: Store leftover blackened chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low to medium heat until warmed through. Avoid overheating, as thin chicken cutlets can dry out quickly.

Air Fryer Option: Prepare and season the chicken as directed. Generously spray both sides with avocado or olive oil cooking spray. Air fry at 380°F for 3 minutes, flip, and continue cooking for another 2 to 3 minutes, or until the chicken reaches 165°F. Keep in mind that the air fryer will give you flavorful, seasoned chicken but not quite the same blackened crust as a hot skillet.

Baked Option: For seasoned baked chicken rather than true blackened chicken, bake on a greased sheet pan at 425°F for 8 to 12 minutes, or until the chicken reaches 165°F.

Nutrition