Blackened Chicken is a fast, flavor-packed recipe featuring thin chicken fillets coated in Cajun-style spice rub and seared at high heat to form a smoky, richly seasoned crust. With juicy meat inside, minimal prep time, and pantry-friendly spices, this blackened chicken recipe is perfect for quick weeknight dinners, meal prep, wraps, salads, tacos, and more.
🔥 What Makes This the Best Blackened Chicken Recipe?
- Quick & easy preparation: Requires just spices and high heat cooking—no marinade needed!
- Bold spice rub: Smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt & pepper create the signature blackened crust. ([turn0search0])
- Uniform thickness: Chicken breasts are pounded thin for even cooking, tender results, and fast sear.
- Versatile and meal-prep friendly: Slice the cooked chicken for wraps, bowls, salads, or toss into pasta. ([turn0search0])
- Freezer-friendly: Cooked chicken stores well for up to three months.
Ingredients & What They Bring
- Boneless, skinless chicken breasts – sliced or pounded thin for quick cooking and tenderness. ([turn0search0])
- Olive oil or butter – helps spices adhere and encourages even browning.
- Blackening spice blend – smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper; just a quick whisk to activate the flavor. ([turn0search0])
- Optional lemon or lime wedge – adds acidity and brightness when served.
Step-by-Step Instructions
Step 1: Prep the Chicken
Slice large chicken breasts into fillets and pound to an even ½-inch thickness. Pat dry with paper towels to help the spice rub adhere well.
Step 2: Make the Spice Rub
Whisk together smoked paprika, garlic powder, onion powder, dried thyme, oregano, cayenne, salt, and black pepper in a small bowl.
Step 3: Coat the Chicken
Rub each fillet evenly with the spice blend—pat it into the meat to create a thick coating that will form the charred crust.
Step 4: Cook on High Heat
Heat a cast-iron skillet or heavy non-stick pan over medium-high heat. Add a bit of oil or butter, then lay in the chicken fillets without crowding. Cook undisturbed for 4–5 minutes until deeply charred on one side, then flip and cook another 3–4 minutes. Chicken should reach an internal temperature of 165°F and remain juicy inside. ([turn0search0])
Step 5: Rest Before Slicing
Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing to lock in juices
Chef Tips & Tricks
- Use a cast-iron or heavy skillet for best sear and crust development.
- Don’t skip drying the meat—the rub sticks and chars better on dry surfaces.
- Control the heat by adjusting cayenne pepper—more for spice lovers, less for mild versions.
- Rested chicken > shredded works great in grain bowls, sandwiches, or over pasta.
- Make a big batch—store slices in fridge for up to 4 days and freeze in portions for future meals.
Serving Ideas & Recipe Variations
- Blackened Chicken Salad: Serve sliced chicken over mixed greens with mango salsa or avocado crema. ([turn0search11])
- Blackened Chicken Sandwich or Wrap: With slaw, pickled onions, mayo or tzatziki, and fresh vegetables.
- Blackened Pasta Bowls: Toss sliced blackened chicken into Cajun pasta, Alfredo, or vegetable-loaded dishes. ([turn0search1], [turn0search7])
- Tacos or Burrito Bowls: Top corn tortillas or rice bowls with blackened chicken, beans, salsa, and crema.
Make-Ahead & Storage Tips
- Cook in bulk and slice for weekly meal prep—great in wraps, tacos, salads, or bowls.
- Refrigerate cooked chicken in airtight containers for up to 4 days.
- Freeze slices wrapped with parchment paper in freezer bags for up to 3 months. Defrost in fridge before reheating or using cold in meals.
Nutritional Snapshot (per 4 oz cooked chicken breast)
- Calories: ~160–180 kcal
- Protein: ~30 g
- Fat: ~3–5 g (depending on oil used)
- Carbs: Trace (from spices)
A lean, high-protein option that pairs well with low-carb bowls or veggie sides.
FAQs
Q: What is blackened chicken?
It’s chicken rubbed in Cajun spices and seared at high heat to develop a smoky, charred crust while remaining moist inside. ([turn0search0])
Q: Can this be made with chicken thighs?
Yes! Boneless, skinless thighs work well—adjust cooking time by a few extra minutes if thicker.
Q: Is this recipe spicy?
You control the heat—adjust cayenne to your preference. Green onion or parsley garnish can mellow the spice.
Q: Can leftovers be reheated?
Yes—briefly reheat in a skillet over medium-low heat or microwave; avoid overcooking to retain juiciness.
Why You’ll Make This Recipe Again
This blackened chicken recipe hits the mark on flavor, speed, and versatility. The smoky spiced crust and juicy chicken inside make a standout protein for so many meals—from quick salads to comfort pasta. It’s a healthy staple, customizable to your spice preference, and ready in just 20 minutes. Trust me—once you try it, it becomes a go-to.