How long it takes: under 25 minutes Equipment you’ll need: heavy skillet Servings: 4 The first key to blackened chicken is blackening seasoning, a blend of herbs and spices rubbed onto chicken or fish before cooking. The seasoning is generously applied so it forms a nice crust when you cook the chicken in a skillet—and yes, this crust does turn pretty black! But don’t worry, it’s a flavorful and delicious deeply browned kind of black, not burnt-and-tastes-like-charcoal black. Although the ingredient list might look long, almost everything you need is a pantry staple! You probably have all the spices on hand in your kitchen already.
Seasoned Blackened Chicken
Not the same old chicken breasts. Boneless skinless chicken breasts are a weeknight staple, but prepare them the same way week after week and they can become monotonous. Blackened chicken jazzes things up! Quick and easy to make. Because this chicken is made on the stovetop, it takes just 10 minutes to cook and prep time is minimal too. This is the quintessential quick weeknight dinner! Versatile. Blackened chicken can be served in so many different ways—sliced over a salad, on a sandwich, plated with a side dish, or tucked into tortillas for tacos.
Ingredient Notes
Boneless, skinless chicken breasts: You can swap in boneless, skinless chicken thighs if you prefer dark meat but note that they take a bit longer to cook. Blackening seasoning: Smoked paprika, garlic powder, kosher salt, onion powder, dried thyme, cayenne, black pepper, and oregano. Olive oil: Use a “regular” olive oil or cooking olive oil rather than extra-virgin olive oil, which has a lower smoke point. If you have another oil that you like to fry with, that’s fine. Lemon: I like to serve lemon wedges with the chicken. A squeeze of fresh lemon juice livens up its flavor.
How to Make Blackened Chicken
Make the seasoning. Mix together all the spices in a small bowl. Heat the skillet. Set a heavy skillet or cast-iron pan over medium-high heat. Warm it up until it’s sizzling hot. Because we’re cooking the chicken on the stovetop, it’s important to have the skillet hot so the thin pieces of chicken cook quickly. This keeps it from getting rubbery. Season the chicken. Pat the chicken cutlets dry with paper towels, then rub both sides with the blackening seasoning. Cook. Pour the olive oil into the pan. Once it’s shimmering, add the 4 slices of chicken breasts. If there’s not enough room in the skillet for them to lie flat, not overlapping, cook them in batches. Cook for about 5 minutes on each side. Remember, it’s okay for the exterior to be black, or at least very dark brown. Rest. Transfer the chicken to a plate and let it rest for 3 to 5 minutes. The heat retained in the chicken actually cooks it a bit longer, bringing the internal temperature up. Resting ensures that your chicken will be perfectly done, crisp on the outside and juicy on the inside. Serve. Cut the blackened chicken into strips or serve it as is. Don’t forget to add a squeeze of fresh lemon!
Tips for Making This Recipe
Make sure your spices are fresh. Old, stale spices will give you lackluster blackened chicken. Although you can check the expiration date on your spice jars, the best test is giving them a sniff; if they’re not aromatic or simply smell musty, they’re due for replacement. Adjust the spicy heat to your liking. You can use as much or as little cayenne as you like. Don’t overcrowd the pan. Overcrowding the pan can lead to uneven cooking and prevent a nice crust from forming on the chicken. Cook in batches if necessary. Use a meat thermometer. The surest way to know when chicken is safe to eat (and also prevent it from overcooking and becoming dry and rubbery) is to use an instant-read thermometer. The internal temperature should reach 165°F. However, this can be a little tricky with thin pieces of chicken. Another way to check is to make a small slice in the thickest part of the chicken. The inside shouldn’t be dark pink (a very light pink is okay); the juices should run clear.
Serving Ideas
Grains: Grains like quinoa and brown rice absorb any extra juices and provide a neutral backdrop, so the flavor of the blackened chicken takes center stage. Cilantro lime rice goes well, and cauliflower rice is a good low-carb alternative. Vegetables: A vegetable side dish like sautéed zucchini or air fryer green beans would be perfect. Keep the sides simple so they don’t conflict with the spicy chicken. Salad: A salad dressed with a light vinaigrette also works well. Try this balsamic vinaigrette tossed with a bag of spring mix. Easy! You can even slice the chicken and serve it right on the salad. Potatoes: Creamy Instant Pot mashed potatoes will take your dinner into comfort food territory. We also love blackened chicken with homemade polenta and sautéed spinach. Cornbread: Serve this recipe up Southern-style with a slice of warm, buttery cornbread.
Storage & Reheating
Refrigerator: Transfer any leftover blackened chicken to an airtight container and refrigerate it for up to 4 days. Freezer: For longer storage, you can freeze blackened chicken for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it in the refrigerator before reheating. To reheat: Reheat the chicken in a 350ºF oven or air fryer until it’s warmed through, or in a skillet over medium heat with a splash of oil. The microwave also works, but it’s more likely to make your chicken rubbery, so I recommend leaving that as a last resort. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #86. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
