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Blackened chicken combines a mix of zesty spices, savory seasonings, and a bit of brown sugar. This rub turns pan-fried chicken breasts into a bold and flavorful favorite.
Holly’s Recipe Highlights
- Flavor: Blackened chicken is bold, smoky, and a little spicy, with a crisp, flavorful crust.
- Skill Level: This beginner-friendly recipe is easy peasy! Just cut and season the chicken and pan-fry until blackened.
- Technique: Pan frying on high heat ensures the crust is seared onto the chicken, making the chicken extra juicy inside.
- Recommended Tools: A meat thermometer is a must-have tool for ensuring proper doneness for all proteins, especially chicken.
- Serving Suggestions: Delicious hot or cold, use blackened chicken as a salad topper, in a wrap, or with a tangy coleslaw on ciabatta bread for a hearty sandwich.
What Is Blackened Chicken?
This recipe is all about the combination of savory and spicy flavors with a little sweetness to balance them out.
- Chicken: Chicken breasts work great in this recipe, but cutlets, boneless skinless thighs, and even wings can be used.
- Sugar: Brown sugar glazes the seasonings into a crispy crust, but you can use a sugar-free brown sugar substitute, honey, or maple syrup.
- Seasonings: Feel free to adjust the seasoning amounts to suit your preference. If cayenne pepper is too spicy, swap it out for black pepper.
Storing Leftovers
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days.
To freeze, let it cool completely, wrap it tightly, or store it in an airtight container, and label it with the date. It will last up to 3 months in the freezer.
Ways to Use Blackened Chicken
Did you make this Blackened Chicken recipe? Leave a rating and comment below!
Blackened Chicken
Equipment
- Cast Iron Skillet or skillet
Ingredients
- 2 boneless skinless chicken breasts 6 to 7 ounces each or 2lbs boneless chicken thighs
- 3 tablespoons extra virgin olive oil
Blackened Seasoning
- 1½ teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dark brown sugar
- ½ teaspoon kosher salt or ¼ teaspoon table salt, more to taste
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional
Instructions
- In a small bowl, combine the paprika, smoked paprika, cumin, dark brown sugar, salt, oregano, garlic powder, onion powder, chili powder, and cayenne. Set the spice mixture aside.
- Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
- Rub the blackened seasoning over both sides of the chicken.
- Heat the olive oil in a 12-inch skillet or cast iron skillet over medium heat.
- Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
Notes
- Preheat the oven to 425°F.
- Prepare the chicken as directed and rub it with oil and then the seasoning.
- Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner
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Juicy tender and delicious
This was delicious. Very tender and flavorful.
Kammy, glad you enjoyed the chicken recipe.
Would these be good cooked on the grill as well?
I think that would be delicious, Julie! I would love to hear how it turns out for you.
Made this last night (3/8/25), and it was out of this world, delicious! I went exactly by the recipe and instructions. 10 stars! Thank you so much for sharing your wonderful recipes with us. My husband and I both loved this recipe. I will definitely be making this again.
(I pounded my breasts, and then put the rub on these (front and back), and refrigerated them a few hours. Took them out and let them sit on the counter for probably 45 minutes, to reach room temp).
So glad you enjoyed this recipe, Beth!
Thanks so much for the recipe. I was craving Blackened Chicken from the Cactus Club chain and this recipe is perfect! I’ve made this recipe twice now using skin-on chicken breasts in the air fryer. The chicken comes out bursting with flavors and just hit the spot :)
So glad you enjoyed it, Sun!
In the directions you state in Step 4 “Heat the olive oil in a 12-inch cast iron skillet over medium heat.” but in the equipment to use for this recipe, it shows a stainless steel skillet. I don’t use cast iron any more because of the weight. I mostly use no stick skillets. I have stainless steel but don’t use much. What do you recommend about this?
That’s a great question, I love cast iron but this will definitely work well in a non-stick skillet.
In my opinion if using non stick cookware, it doesn’t brown as nicely. Stainless steel is the best and if you soak it a little while eating it will clean up nicely. The food will not stick to SS if you cook it properly. Don’t put cold meat in a skillet. Let it come to room temperature for about 30 minutes. If turning the chicken and you meat with some resistance, it’s not ready to turn yet. When meat is ready to turn it will release from the pan easily.
I have done this by accident and I thought I burnt the chicken but my husband loved it!
That turned out to be a happy accident! So glad he loved it.
I LOVE LOVE LOVE this combination of seasonings. I use it on fish, chicken and pork. Thank you!!
So glad you’ve loved it Jennifer, I agree – it’s great on almost any kind of meat!
What would you think of using the seasoning on salmon? I’m going to double the seasoning amount so I can also use it on other things.
I love using Blackened seasoning on salmon! You can check out recipe for Blackened Salmon here!