Blackened Chicken

Hot and spicy, this Cajun-inspired blackened chicken is a Louisiana favorite. The paprika, chili powder and other spices blend together to form a spicy, flavorful crust that turns an ordinary chicken breast into a tantalizing entrée.

This chicken is perfectly cooked and juicy on the inside--and the blackened crust adds the perfect crunch, taste and texture.

What is Blackened Chicken?

Blackened chicken is an authentic Cajun method of preparing chicken. When you blacken the meat, you're searing the spices and oils rubbed into the meat to create a dark, flavorful crust. It was popularized as recently as the 1980s by chef Paul Prudhomme in New Orleans.

If you haven't had blackened meat before, you might think it's burnt. But when you take a bite, you'll be blown away by the crisp crust and the delicious flavor that's seared right into the meat. It adds a hot, smoky flavor to regular chicken breast.

What Spices Are In Blackening Spice?

Blackening seasoning is a combination of paprika, garlic powder, chili powder, dried herbs, salt and pepper to create a hot, savory blend.

Ingredients & Tools

Here is what you need to make this recipe:

How to Make Blackened Chicken

Step 1: Combine Spices

Mix all spices together really well and spread them out on a flat plate.

Step 2: Brush Chicken with Oil

Pat the chicken breasts dry with paper towel. Brush the chicken breasts with canola oil on both sides.

Step 2: Coat Chicken With Spices

Completely cover the chicken breasts with the blackening spice on both sides.

Step 4: Cook

Heat a non-stick skillet or cast-iron pan to medium-high heat and add 2 tablespoons canola oil. Once the oil is hot, swirl to coat the pan and add the chicken breasts. Cook for around 5 minutes per side or until blackened and fully cooked (the internal temperature should read 165°F on a meat thermometer).

Tip: If you are frying a second batch of chicken breasts, you will probably have to reheat more oil up in the pan.

Step 5: Rest

Transfer to a cutting board and let rest for 5 minutes before slicing.

Step 6: Serve

Serve with lime or lemon wedges and freshly chopped parsley.

Alternative Cooking Method

As an alternative cooking method, you could sear the chicken breasts for a few minutes on each side to achieve that dark crust and then continue baking in a 350°F oven for 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F. This method works well if the chicken breasts are very thick. They can also be sliced in half lengthwise to cook faster in the pan if preferred.

Clean Up Tips

Your pan is going to be a mess of oil and spices when you're all done blackening the chicken. Luckily, since it's non-stick, it shouldn't be too difficult to clean up. Here are some tips if you aren't exactly sure how to proceed:

1. Let the pan cool down.
2. Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits.
3. Use a paper towel to wipe up any oil left in the pan and discard the paper towel.
4. Wash the pan in warm soapy water.

Serving Suggestions

• For best results, serve your chicken over a bed of rice or pasta dish such as fettuccine Alfredo. The carbohydrates make this dish more filling and balance out the spiciness of the meat. You can stick with plain rice or try seasoning it with chicken broth or a blend of Cajun spices.
• You can also use chicken tenders for this recipe, but they may not take as long to cook so keep an eye on them.
• For an extra restaurant-quality touch, serve your chicken with a lemon or lime wedge that your guests can squeeze over their dish.
• Break out your most colorful, festive plates to make the dish appear more vibrant like it's Louisiana roots.
• Like most chicken dishes, this recipe pairs well with vegetables. If you're serving this dish for dinner, try grilling up some corn or broccoli and garnishing the plate with fresh cherry tomatoes.
• You can also add a side salad with lettuce and fresh vegetables. Or, make it the centerpiece of a fresh Caesar salad.
• Fried and mashed potatoes are another classic side.
• For an extra kick of heat, try serving it with grilled peppers.
• Make blackened chicken burgers or Cajun chicken macaroni and cheese.
• Shred the chicken and add it to tacos.
• And if you want the authentic Louisiana experience, cook up a pot of red beans or jambalaya.

The right sides can turn a typical dinner into a delicious restaurant-quality meal so use this recipe to get creative with your menu! Once you've mastered this dish, you'll be able to come up with a new way to serve it every day of the week.

Start Planning Your Weekly Lunches

With this recipe, you can add some flavorful protein to your weekly lunches. Pack diced or shredded chicken with fresh vegetables and a carbohydrate like angel hair pasta or pasta salad. The sliced chicken works well in wraps and green salads. You can use a whole breast in sandwiches.

This recipe pairs well with vegetable sides like diced bell peppers, sliced avocado, chopped/roasted sweet potatoes and seasoned corn. Cooked chicken stores well in the fridge, so you can pack your lunches for a couple days in advance.

Storage & Reheating

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold.

How did this blackened chicken recipe turn out for you? Let me know in the comments and if you enjoyed this step-by-step, please share it!

📋Recipe

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