Blackened Chicken Recipe (Easy & Juicy)
Published Jun 18, 2024 Updated Jan 06, 2026
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This blackened chicken recipe is an easy, flavor-packed way to turn simple chicken breasts into a bold, versatile dinner you’ll want on repeat. Coated in a homemade spice blend and cooked using a quick pan-sear plus oven finish, this chicken develops a dark, crave-worthy crust while staying tender and juicy inside. It’s the kind of dependable protein that works just as well for busy weeknights as it does for meal prep, salads, tacos, and everything in between!
Table of Contents
What is Blackened Chicken?
Blackened chicken is made by coating chicken in a bold spice blend and searing it in a very hot skillet to create a dark, flavorful crust. The high heat “blackens” the spices rather than burning them, while finishing the chicken in the oven keeps the inside juicy and tender. This technique is rooted in Cajun cooking and is known for its deeply seasoned, savory flavor.
Why You’ll Love This Easy Blackened Chicken Recipe
This recipe for blackened chicken is all about confidence in the kitchen. A simple two-step method (searing in a hot skillet, then finishing in the oven) creates a bold, flavorful crust while keeping the chicken juicy and tender. The homemade blackened seasoning comes together with pantry staples, delivering classic Cajun-inspired flavor without bitter spices or complicated techniques, similar to these crackling Cajun chicken thighs and these extra crispy Cajun chicken wings.
It’s also incredibly flexible and perfect for busy weeknights. Serve it with roasted vegetables for an easy dinner, or slice it up for salads, bowls, or tacos throughout the week. The savory, customizable heat makes it anything but boring.
Ingredients You’ll Need
- Chicken breasts: Boneless, skinless chicken breasts cook evenly and soak up the seasoning well.
- Avocado oil: Helps the spices adhere and supports high-heat cooking.
Homemade Blackened Seasoning
- Paprika: Forms the base of the seasoning and gives the chicken its dark color.
- Cumin: Adds warmth and depth to the spice blend.
- Italian seasoning: A convenient mix that replaces dried thyme and oregano.
- Onion powder & garlic powder: Build savory flavor throughout the crust.
- Salt & black pepper: Balance and enhance the spices.
- Cayenne pepper: Brings heat; adjust to taste for mild or spicy results.
Love the blackened spice blend? Try it with different proteins like Cajun turkey tenderloins and blackened Cajun tilapia.
How to Make The Best Blackened Chicken Recipe
Step 1: Preheat your oven to 375°F and pat the chicken breasts dry with paper towels to help the seasoning stick.
Step 2: In a small bowl, combine the paprika, garlic powder, onion powder, Italian seasoning, cumin, cayenne pepper, black pepper, and salt.
Step 3: Brush both sides of the chicken with oil, then generously coat each piece with the spice mixture, pressing it in gently.
Step 4: Heat a cast-iron skillet or oven-safe pan over medium-high heat until hot. Add the chicken and sear for about 3 minutes per side, until a dark crust forms. You’re looking for a deep, dark exterior that’s dry to the touch before transferring it to the oven.
Step 5: Transfer the skillet to the oven and bake for 20-25 minutes, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute and keep it tender.
This method creates a bold spice crust on the outside while keeping the inside moist and flavorful!
Mac’s Pro Tip
Expert Tips
- If you’re worried about smoke, the key is the short sear followed by the oven finish – once you smell the spices blooming, it’s time to move the pan. This prevents the spices from sitting over high heat too long. Turning on your vent fan or cracking a window can help, but this method shouldn’t heavily smoke when done correctly.
- If you don’t have Italian seasoning, swap in dried thyme and oregano instead. Chicken thighs can be used in place of breasts, similar to these crackling Cajun chicken thighs, though you may need to adjust the cooking time slightly.
- To finish in the air fryer, preheat it to 375°F, transfer the seared chicken to the basket, and cook for 10-12 minutes, flipping halfway through. This is a great option if you want that deeply smoky, savory flavor without heating up the oven.
- Properly cooked blackened chicken should feel firm but slightly springy when pressed, and thicker breasts may need a few extra minutes in the oven.
Serving, Storage & Meal Prep Tips
This chicken really shines when repurposed. Slice it over salads, tuck it into tacos, or use it in grain bowls for a fresh chicken breast dinner idea later in the week. It pairs especially well with bright, fresh sides or grilled fruit, similar to this jerk chicken with grilled pineapples.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or microwave to keep the chicken tender, making it an easy protein to prep ahead and use throughout the week.
Recipe FAQs
Blackened chicken has a bold, savory flavor with a mild to moderate kick. You can easily control the heat by reducing or omitting the cayenne pepper in the seasoning blend.
Blackened chicken is fully cooked when the internal temperature reaches 165°F and the outside has a deep, dark crust. The chicken should feel firm but slightly springy when pressed. Let it rest for a few minutes before slicing to keep it juicy.
The key is a quick sear followed by finishing the chicken in the oven. Searing briefly over high heat allows the spices to bloom without scorching, while the oven finish prevents them from cooking too long over direct heat.
Yes! After pan-searing, transfer the chicken to a 375°F air fryer and cook for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
This blackened chicken recipe is simple, dependable, and packed with flavor, making it one you’ll come back to again and again. If you give it a try, leave a comment and let me know how you served it, or browse more easy chicken dinners for your next meal idea!
More Bold & Flavorful Chicken Dinners
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Blackened Chicken Recipe (Easy & Juicy)
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons avocado oil
- 1 teaspoons salt or more to taste
- 2 tablespoons paprika
- 1 teaspoons cumin
- 2 teaspoon Italian seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon pepper
- ¼-½ teaspoon cayenne pepper adjust to taste for spiciness
Instructions
- Preheat your oven to 375°F. Pat the chicken breasts dry with paper towels. Combine the paprika, garlic powder, onion powder, dried thyme, oregano, Italian seasoning, cayenne pepper, black pepper, and salt in a small bowl.
- Brush the chicken breasts with olive oil on both sides. Generously coat each chicken breast with the spice mixture.
- Heat a cast-iron skillet or oven-safe pan over medium-high heat until the pan is very hot but not smoking. Place the seasoned chicken breasts in the hot skillet. Sear for about 3 minutes on each side, until a dark crust forms.
- Transfer the skillet to the preheated oven. Bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Notes
- If you’re worried about smoke, the key is the short sear followed by the oven finish – once you smell the spices blooming, it’s time to move the pan. This prevents the spices from sitting over high heat too long. Turning on your vent fan or cracking a window can help, but this method shouldn’t heavily smoke when done correctly.
- If you don’t have Italian seasoning, swap in dried thyme and oregano instead. Chicken thighs can be used in place of breasts, similar to these crackling Cajun chicken thighs, though you may need to adjust the cooking time slightly.
- To finish in the air fryer, preheat it to 375°F, transfer the seared chicken to the basket, and cook for 10-12 minutes, flipping halfway through. This is a great option if you want that deeply smoky, savory flavor without heating up the oven.
- Properly cooked blackened chicken should feel firm but slightly springy when pressed, and thicker breasts may need a few extra minutes in the oven.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or microwave to keep the chicken tender, making it an easy protein to prep ahead and use throughout the week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best blackened chicken I have ever had! So juicy and perfect.