Hot, spicy and bursting with flavor, this Cajun-inspired blackened chicken breast 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.
Not Burnt, Just Blackened!
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.
This chicken is perfectly cooked and juicy on the inside, and the blackened crust adds the perfect crunch, taste and texture.
The right sides can turn a typical dinner into a delicious restaurant-quality meal so use this recipe to get creative with your menu! I love it with this creamy kimchi mac and cheese, potato galette and/or burrata salad.
I also created this lime cream sauce to perfectly complement this spicy, blackened chicken dish.
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.
Just Yum!
From Sharon: ⭐⭐⭐⭐⭐ "Yum! Loved this for meal prep using it warm the day I made for pasta and then chopped some up cold from the fridge for an avocado chicken salad sammy. The spice was awesome!"
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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.
Ingredients
- boneless, skinless chicken breast - They will be sliced in half lengthwise to cook faster and more evenly in the pan. You can also use chicken tenders for this recipe, but they may not take as long to cook so keep an eye on them.
- blackening spices - Paprika, garlic powder, Italian seasoning, chili powder, salt and pepper create a Cajun-style seasoning.
*Check recipe card for ingredient amounts.
How to Make Blackened Chicken
Step 1: Combine spices. Mix all spices together really well and spread them out on a flat plate. This becomes your Cajun blackening spice mix.
Step 2: Brush chicken with oil. Slice the chicken breasts horizontally into cutlets. Pat them dry with paper towel and brush them with canola oil.
Step 3: Coat chicken with spices. Coat the chicken breasts with the blackening spice mix on both sides. You can be generous here.
Step 4: Cook. In a non-stick or cast iron skillet, heat the oil. Fry the chicken breasts for around 5 minutes per side or until blackened and fully cooked to 165°F internally.
⭐ Joss' Pro Tip: If you are frying a second batch of chicken breasts, you will likely need to reheat more oil in the pan.
Step 5: Rest. Transfer the blackened chicken breasts to a cutting board and let rest for 5 minutes before slicing.
Step 6: Serve. Serve the blackened chicken with lime or lemon wedges and freshly chopped parsley for a restaurant-quality touch.
Alternative Cooking Method
As an alternative cooking method for thick, unsliced chicken breasts: 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.
How to Serve Blackened Chicken
- Carbs: For best results, serve your Cajun blackened chicken breast over a bed of rice or pasta dish such as fettuccine Alfredo or lemon basil pasta. 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.
- Pair it with vegetables: If you're serving this dish for dinner, try grilling up some corn or broccoli and garnishing the plate with grilled cherry tomatoes. I have a great recipe tutorial for how to grill broccoli. You can also try roasted white asparagus, sliced avocado, chopped/roasted sweet potatoes and seasoned corn. For an extra kick of heat, try serving it with grilled peppers.
- Salad: Add a side salad with lettuce and fresh vegetables. Or, make it the centerpiece of a fresh Caesar salad.
- Potatoes: Fried and mashed potatoes are another classic side.
- Upgrade your main: Make blackened chicken sandwiches/burgers or Cajun chicken macaroni and cheese. Shred the chicken and add it to tacos or to this slow cooker buffalo chicken dip.
- For packed lunches: Pack diced or shredded chicken with fresh vegetables and a carbohydrate like angel hair pasta or this cold caprese pasta salad. The sliced chicken works well in wraps and green salads. Cooked chicken stores well in the fridge, so you can pack your lunches for a couple of days in advance.
- Decor: Break out your most colorful, festive plates to make the dish appear more vibrant like it's Louisiana roots.
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:
- Let the pan cool down.
- Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits.
- Use a paper towel to wipe up any oil left in the pan and discard the paper towel.
- Wash the pan in warm soapy water.
Cajun Blackened Chicken Breast FAQs
Yes, it is moderately spicy but not too hot for most people. You can adjust the heat by adjusting the amount of chili powder you use.
Blackening seasoning is a combination of paprika, garlic powder, chili powder, dried herbs, salt and pepper to create a hot, savory blend.
Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold and sliced in salads, wraps or sandwiches.
Freeze in an airtight container or freezer bag for up to 3 months. Make sure to cool the chicken first.
More Juicy & Flavorful Chicken Recipes
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📋Recipe
Cajun Blackened Chicken Breast
Ingredients
- 2 tablespoons paprika
- 4 teaspoons garlic powder
- 4 teaspoons Italian seasoning
- 4 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 chicken breasts - boneless and skinless
- 3 tablespoons canola oil - divided
- lime wedges
- fresh parsley - chopped
Instructions
- Mix all spices together really well and spread them out on a flat plate.2 tablespoons paprika, 4 teaspoons garlic powder, 4 teaspoons Italian seasoning, 4 teaspoons chili powder, 2 teaspoons salt, 2 teaspoons black pepper
- Slice the chicken breasts in half horizontally so that you end up with 2 thin cutlets for each breast. Pat the chicken breasts dry with paper towel. Brush them with canola oil on both sides.2 chicken breasts
- Completely cover the chicken breasts with the blackening spice on both sides.
- 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).
- Transfer to a cutting board and let rest for 5 minutes before slicing.
- Serve with lime or lemon wedges and freshly chopped parsley.
Notes
- Oil: If you are frying a second batch of chicken breasts, you will likely need to reheat more oil in the pan.
- Fridge storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezer storage: Up to 3 months. Cool before freezing.
- To reheat: Reheat in the oven at 350°F, in an air fryer or in the microwave. You can also enjoy it cold.
- Leftover ideas: Blackened chicken is great for leftovers. You can add it to sandwiches, pasta, wraps, tacos, salads, etc.
- Here are some non-stick frying pan clean up tips: Let the pan cool down. Scrape the cooked on bits with a silicone or plastic spatula so that you don't scratch the non-stick surface. Discard the bits. Use a paper towel to wipe up any oil left in the pan and discard the paper towel. Wash the pan in warm soapy water.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Monica says
A fabulous great tasting, quick and easy dish to make. Thanks
Joss D says
Thanks Monica! So glad you enjoyed it.
Terri says
I've never tried this technique, but always wanted to ! Thanks for the guide. Pinning for later!
Joss D says
No problem Terri, thanks for the comment!
Vijitha says
Absolutely delicious dish!! I love Cajun cuisine and Blackened Chicken is one of my favorites! Thank you so much the detailed recipe, Joss!
Joss D says
Thank you very much for the comment Vijitha. I love it too!
Sean says
I used to get blackened fish or chicken at a Cajun restaurant I grew up near, and I always loved it - but I've never actually tried making it myself! The spice blend you use is lovely and flavourful, yet simple - and it totally transforms with blackening. Thanks for sharing!
Joss D says
Thank you very much Sean! I like to order it sometimes too, but it is very easy to make at home.
Sharon says
Yum! Loved this for meal prep using it warm the day I made for pasta and then chopped some up cold from the fridge for an avocado chicken salad sammy. The spice was awesome!
Joss D says
That's great to hear Sharon! The chicken sammy sounds yummy. I love using it for leftovers as well. Thanks for the comment!
Kristen says
I love adding blackened chicken to my salads, but I have to be careful of not making it too spicy for my almost 3 year old. But this looks perfect.
Joss D says
Yes, you can definitely tone down the spice level for kids. 🙂 Thanks Kristen!
Julia Pinney says
I absolutely love Cajun anything! This looks and sounds amazing!
Joss D says
Thank you Julia! Cajun cuisine is very flavorful.
Shailaja says
Perfectly grilled Blackened Chicken...this is a fav with the family too! Love your suggestion on the sides! Love the images too Joss.
Joss D says
Thank you so much Shy!
Colleen says
We love everything spicey and blackened chicken is a favourite. Great step x step instructions!
Joss D says
Thank you Colleen!
Sabrina says
So easy and so tasty. Great recipe!
Joss D says
Thanks Sabrina.
nancy says
love blacken chicken! I always order this at Earls with my salad! cant wait to make this at home!
Joss D says
Thanks Nancy, Isn't it the best?! It's easy to make at home.
Amy says
Your recipe was so easy to follow as well as the step by step instructions. This was such an easy chicken recipe and it tasted really good. Will make it again and again. Thanks for sharing!
Joss D says
Thanks so much Amy! Glad you found it an easy and tasty recipe to follow.
Camrey Robert says
Hey
Perfectly cooked and i must say it will be as tasty as it looks. An Asian recipe called Chicken Tikka a tried in Tandoori Eh in London Ontario is much look alike yours.
Joss D says
Thank you Camrey! I'm sure the Chicken Tikka is great there.