Spicy and distinctive, Blackened Chicken is a simple & satisfying explosion of flavor. Rub with our authentic Cajun spice blend and char for a juicy dinner ready in less than 15 minutes! Pairs well with a plethora of sides.
With my father and grandparents hailing from New Orleans, I have a well acquired taste for classic Cajun dishes. Some of my favorites include Shrimp Etouffee, Dirty Rice, and New Orleans Pralines.
This blog delves into my heritage through food, featuring recipes that I've cherished for years. It's a blend of Hispanic, Cajun, and sassy Nashville influences, now with a Washington DC swivel.
Cajun and Creole cooking inspires me with its layers of blended flavors, similar to the layers of my history. This blackened chicken recipe is comfort food with a kick and incredibly versatile!
What is Blackening Seasoning?
Blackened chicken is prepared by coating the chicken in a bold cajun spice blend and cooking it at high heat until the spices develop a dark, nearly black crust.
Here’s a handy overview of the spices needed for the homemade seasoning blend and handy pointers for preparing this delicious recipe: Thyme, Garlic Powder, Onion Powder, Paprika, White Pepper, Cayenne Pepper, Oregano and Salt.
You can substitute Black Pepper for White pepper if necessary and sometimes, I use smoked paprika rather than regular.
You can learn more about various ways I utilize this incredibly versatile blend from my Homemade Cajun Seasoning Blend Recipe here. This method, commonly used for meats, chicken, and seafood such as fish and shrimp, results in a flavorful char without burning.
Pre-made Cajun seasoning is adequate in a pinch, although it will be harder to adapt the heat level to your preference and it usually has far more salt. A cast iron griddle or outdoor grill are my preferred cooking methods. I don’t recommend using your nicest sauté pan for this technique.
Tips for Making this Recipe
- It’s the cooking method that differentiates this blackened chicken recipe. The high heat seals in the juices and perks up the seasoning rub in a way that’s not easily duplicated if you were to bake or sauté chicken.
- The key is using a hot cast iron skillet and medium-high heat. Wait for the pan to get really hot before adding the butter and chicken.
- Pound the chicken breast to a ½-3/4 inch thickness with a meat mallet and season generously with the spice mixture.
- It’s very important that the chicken be even in thickness. Otherwise, you get rubbery spots.
- This method could produce some smoke and that’s okay! If you don’t have a good hood vent over your stove, you may set off you smoke alarm. It’s totally worth it.
- Cooking with an outdoor gas grill will produce a similar delicious finish, however a charcoal grill doesn’t get hot enough.
This cooking process, inspired by Chef Paul Prudhomme, guarantees a dark crust that’s packed with flavor. Perfect for busy nights, this recipe delivers a quick dinner that the whole family will love.
Serving Ideas
- As an entree with southern favorites like Cajun oven roasted potatoes, Garlic parmesan green beans, Crispy Onion Strings, Squash Casserole, or Fried Apples
- A top a bed of simple greens for a kicking salad.
- Blackened Chicken Cesar Salad with parmesan flakes and croutons is excellent!
- Cajun Chicken Pasta – My favorite! It’s wonderful with the creamy alfredo and broccoli.
- Serve on a hoagie with lettuce and tomatoes like our Kielbasa Cheesesteak.
- Slice and put it in a wrap with Cajun dirty rice, lettuce, tomato, and sour cream.
Storage Suggestions
Serve: Cooked chicken can remain at room temperature for up to 2 hours before it requires refrigeration.
Refrigerate: Refrigerate cooked chicken in an airtight container for up to 4 days. Don't cut the meat until ready to reheat.
Freeze: Cool your chicken to room temperature and place in a freezer or Food saver bag to minimize freezer burn. Freeze for up to 4 months. Pre-cut it for salads and sandwiches to reduce your thaw time.
Frequently Asked Questions
Yes, you can! The key to this method is really high heat. I recommend a gas grill, preferably with some sort of grill skillet for an even cook. If you don’t have a skillet, butter the chicken along with the seasoning rather than the pan.
Blackening is a method of cooking most often used for fish or chicken. The protein is coated in a combination of butter, herbs, and spices, then cooked over high heat. It’s traditionally cooked in a cast iron pan.
Yes. To make blackened fish, I recommend snapper, mahi, catfish, salmon, seabass, or tilefish. The key here is that the filets aren’t thicker than ¾, or the middle may not cook properly.
Yes, blackened chicken is typically healthier than fried chicken. There is less butter than deep frying. Blackened chicken also doesn’t have a bread coating to soak up as much of the oil or butter.
The blackening technique occurs in both Cajun and Creole cuisine. The seasoning blend and how it is applied differs slightly between the two styles. Creole tends to use more black or white pepper, and less cayenne, although this varies widely between cooks.
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Blackened Chicken
Ingredients
- 2 boneless, skinless chicken breasts about 1 lb
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon white pepper can use black pepper as a substitute
- 1 tablespoon butter
Instructions
- The key is using a cast iron skillet and medium-high to high heat. If you do not have a cast iron pan, you can grill outside preferably on a griddle.
- Pound chicken with a meat mallet to ½-3/4 inch thickness, but no more than ¾ inch.
- Pre-heat pan over medium-high heat.
- In a small bowl, combine a blend of spices, including black pepper, garlic powder, and onion powder, until well mixed. Generously coat the chicken breasts on both sides with the spice mixture.
- Add butter to the hot pan, and place the chicken in the pan.
- Cook about 8 minutes total (4 minutes per side), flipping after the edges become white and cooked. For the best results, make sure the chicken reaches an internal temperature of 165°F.
Megan says
So good!
Emily says
What a great way to kick chicken up a notch. It was delicious and spicy like I like it!
Roxanne says
This looks SO delicious, perfect for Memorial Day weekend!