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blackened chicken on a cutting board sliced into strips showing the charred crust
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Blackened Chicken

Blackened Chicken spiked with kicking Cajun heat and a glorious charred crust is huge on flavor, low on effort, stand-alone scrumptious, or fabulous in sandwiches, salads, wraps, or pasta!  It’s the answer to “What should I make for dinner?” when all you have is a couple of chicken breasts, pantry seasonings, and 20 minutes. Serve this recipe with a side of creamed corn, mashed potatoes, and a green bean salad, and your simple, last-minute weeknight dinner just became the favorite meal of the week.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Author [email protected]

Ingredients

Chicken

  • 2 large chicken breasts
  • 2 tablespoon unsalted butter (For Pan Searing Option)
  • 2 tablespoon olive oil (For Pan Searing Option)

Blackening Seasoning

  • 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
  • 1 tsp EACH salt, dried oregano, dried thyme
  • 1/2 teaspoon pepper
  • 1/4-1/2 teaspoon cayenne pepper

Instructions

  • Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, side of a can or rolling pin to an even thickness, about ½-inch.
  • Mix all of the Blackening Seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken with the remaining Blackening Seasonings and rub it in a bit.

To Pan Sear

  • Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until blackened and cooked to 160 degrees on an instant-read thermometer. Transfer the chicken to a cutting board and wait at least 5 minutes to rise to 165 degrees F before slicing or chopping the chicken.

To Grill

  • Preheat the grill to 400 degrees, and clean and grease the grates. Grill the chicken undisturbed for 4-5 minutes per side, or until the chicken is cooked through (an inserted thermometer should reach 160 degrees F). Transfer the chicken to a cutting board and wait at least 5 minutes to rise to 165 degrees F before slicing or chopping the chicken.

Video

Notes

**See post for tons of ways to serve Blackened Chicken like Blackened Chicken Sandwiches, Salads, Quesadillas and Grain Bowls as well as side serving options.
HOW TO STORE AND REHEAT
  • To store: store cooked chicken in an airtight container in the refrigerator for up to 5 days.
  • To freeze:  let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.   Thaw in the refrigerator overnight.  
  • To reheat in a skillet:  reheat in a skillet over medium low heat until warmed through, with a drizzle of oil or butter.
  • To reheat in the microwave:  reheat in the microwave at 30 second intervals, taking care not to overcook.
  • To reheat in the oven:  reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.