I love making this rich and zesty Blackened Chicken recipe for easy weeknight dinners. Briefly marinated then cooked in a delicious blackened seasoning mix, this easy chicken breast recipe is always a hit with the whole family.
I’m always looking for quick and easy ways to spice up chicken breast, and this recipe for blackened chicken was the perfect answer! Marinating chicken in this delicious mix of spices makes it mouthwateringly tasty, and it’s so easy to make with a few basics ingredients. I also love to slice it up to make blackened chicken tacos!
What’s in this Blackened Chicken Breast Recipe?
- Chicken: Use boneless, skinless chicken breasts; or use boneless thighs if you prefer.
- Unsalted Butter: Creates a seasoning marinade so the spices stick to the chicken–and it adds extra rich flavor.
- Blackened Seasoning: This is a combination of sweet and spicy paprikas, thyme, cumin, garlic powder, and onion powder.
For serving, I recommend adding a dollop of sour cream, some fresh lime juice, and a bit of cilantro to the ingredients list!
Variations on Blackened Chicken Seasoning
This chicken can be prepared with classic blackened seasoning, or try one of these variations:
- Cajun: Paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper.
- Mexican-Inspired: Use a seasoning blend with flavors like chili powder, cumin, coriander, smoked paprika, garlic powder, and oregano.
- Mediterranean: Use a blend of herbs like dried oregano, basil, thyme, rosemary, garlic powder, and lemon zest.
- Asian-Inspired: Use a spice mix that includes ingredients like Chinese five-spice powder, ginger, garlic powder, soy sauce, and a touch of brown sugar.
- Smoky Chipotle: Add a smoky and spicy twist to your blackened chicken spices by incorporating chipotle powder or adobo sauce.
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How to Store and Reheat
Store blackened chicken in an airtight container in the refrigerator for 3 days. Reheat on the stovetop over medium heat until fully warmed through.
How to Freeze
Freeze blackened chicken breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I cooked this blackened chicken on the stovetop, but you can just as easily grill it, bake it, or Air Fry it like you would any chicken breast recipe.
- After cooking, let the chicken rest for 5 minutes before slicing. This time allows the juices to circulate and absorb, making sure the meat stays juicy!
- To double the recipe, stick to the same ratio of spices and butter, and spread over 4 chicken breasts.
- This chicken is delicious served with rice and veggies, pasta, on salads, or turned into tacos or fajitas.
Top Reader Reviews
- “This is my favorite–so easy to do and absolutely amazing! I make it with fettuccine Alfredo and it is awesome” – Stephanie
- “This recipe tastes amazing, an instant crowd-pleaser in my ‘hard to please them all at once’ family of 4.” – Jen S.
Blackened Chicken Recipe
This blackened chicken recipe is easy and quick to make–the perfect dish to add into your weekly meal rotation! Marinated and cooked in a delicious spice mix,this easy chicken recipe will be a hit with the whole family.
Prep:10minutes
Cook:15minutes
Total Time
:45minutes
Marinating Time:20minutes
Servings:2people
Instructions
Melt 4 tablespoons of the butter in a small saucepan on very low heat or in the microwave,at 10-second intervals.
6 tablespoons unsalted butter
Mix the melted butter with all the spices and salt.
2 teaspoons sweet paprika,2 teaspoons spicy paprika,2 teaspoons ground thyme,2 teaspoons ground cumin,2 teaspoons garlic powder,2 teaspoons onion powder,1 teaspoon kosher salt
Coat the chicken breasts with the spice and butter mixture.
2 boneless,skinless chicken breasts
Let the coated chicken marinate for 20 minutes.
Melt the remaining 2 tablespoons of butter in a cast iron skillet on medium-high heat.
6 tablespoons unsalted butter
Add the chicken and cook for 7-8 minutes on each side until cooked and charred.
Remove from heat and let it rest for 5 minutes.
Slice the chicken and squeeze lime over top.
2 tablespoons lime juice
Garnish with cilantro and serve with sour cream on the side.
1 tablespoon fresh cilantro,3 tablespoons sour cream
Notes
- Use good quality chicken breast for this recipe,preferably free-run / organic and not raised on antibiotics.
- Cooking time for the chicken may need to be increased or decreased slightly if the breasts are thicker or thinner.
- Let the chicken rest for 5 minutes before serving,this helps to keep it nice and juicy.
- Finish the chicken with a squeeze of lime to give it a kick of freshness.
Storage: Store blackened chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Blackened Chicken Recipe
Amount Per Serving (1 chicken breast)
Calories648
Calories from Fat 405
% Daily Value*
Fat45g69%
Saturated Fat 25g156%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol252mg84%
Sodium1457mg63%
Potassium1115mg32%
Carbohydrates10g3%
Fiber 3g13%
Sugar 2g2%
Protein53g106%
Vitamin A3287IU66%
Vitamin C9mg11%
Calcium100mg10%
Iron5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Blackened Chicken Step by Step
Melt the Butter:Melt 4 tablespoons of unsalted butter in a small saucepan on very low heat;or melt in the microwave,stirring at 10-second intervals.
Make Blackened Seasoning:Combine the melted butter with 2 teaspoons of sweet paprika, 2 teaspoons of spicy paprika, 2 teaspoons of ground thyme, 2 teaspoons of ground cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of kosher salt.
Marinate the Chicken:Coat the 2 boneless,skinless chicken breasts with the blackened seasoning mixture,and let it marinate for 20 minutes.
Cook Blackened Chicken:Melt the remaining 2 tablespoons of butter in a cast iron skillet over medium-high heat. Once heated,add the marinated chicken and cook for 7-8 minutes on each side,until cooked and charred.
Serve:Remove chicken from heat and let it rest for 5 minutes. Then slice and squeeze fresh lime over top–I used about 2 tablespoons of lime juice,but you can adjust this to your preference. I recommend serving blackened chicken with cilantro and sour cream on the side!
There is some heat in the spice mix,mostly from the paprika. But it is not an overly hot or spicy flavor.
Yes! Blackened chicken tastes great with thighs too (it will be even juicier!). Follow the same instructions,but you will need to cook just a little longer. Be sure it reaches 165°F and cooks all the way through.
No! It might looks burnt because of the color and the way the seasoned marinade cooks up,but the chicken itself is not burnt. Be sure not to cook it too long,or it will dry out.
The mix of spices in both is very similar,but generally,cajun seasoning is spicier than blackened.
Any large skillet will work,but I really recommend using a cast iron skillet if you have one. It will cook the chicken the most evenly,and just works well overall for this recipe.