Blackened Chicken

5 from 5 votes

Spicy and distinctive, Blackened Chicken is a simple & satisfying explosion of flavor. Rub with our Cajun spice blend and char for a juicy dinner ready in less than 15 minutes! Pairs well with a plethora of sides.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Cajun

Servings: servings

Calories: 278kcal

Author: Rachel

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.

Notes

This method may produce lots of smoke and that's ok! If you don't have a good hood vent over your stove, making blackened chicken may set off a smoke alarm, so opening a window in a small kitchen is a good idea. Or you can make it on an outdoor gas grill for the same effect - a charcoal grill doesn't get hot enough.

Storage Suggestions

Serve: You can keep cooked chicken at room temperature for up to 2 hours before it should be refrigerated.

Refrigerate: Cooked chicken should be stored in the refrigerator, wrapped tightly in aluminum foil or in an airtight container, for up to 4 days. Don’t cut up the meat until ready to reheat.

Freeze: Cool your chicken to room temperature, and place in a freezer or foodsaver bag to minimize freezer burn. Freeze for up to 4 months. You can pre-cut this for salads and sandwiches to reduce thaw time.

Nutrition