Blackened Chicken Recipe (Easy & Juicy)
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!
Servings: 4 chicken breasts
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
Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 589mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1801IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg