Name: Blackened Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 teaspoon smoked paprika or paprika; ½ teaspoon fine salt; ¼ teaspoon ground cumin; ¼ teaspoon dried thyme; ¼ teaspoon dried oregano; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ⅛ teaspoon cayenne pepper (increase to ¼ teaspoon for more heat); ⅛ teaspoon black pepper; 2 boneless, skinless chicken breasts (about 1–1¼ lbs), cut in half and pounded to ½ – ¾ inch thick; 2 teaspoons avocado oil

There’s something about the smoky, spicy crust on a juicy piece of chicken that just hits the spot every time. This Blackened Chicken Recipe is my go-to when I want bold flavors without a fuss, and I know you’ll love how quickly it comes together.

A wooden cutting board sits on a white marbled surface. On the board, there is a grilled chicken piece, with dark brown grill marks and a slightly crispy texture, sliced into thick strips and small cubes, sprinkled with small green herbs. Next to the chicken, there is a small white bowl of chopped green herbs. Two lime wedges, one placed on the bottom and the other at the top right of the board, add freshness to the scene. A knife with a wooden handle lies to the right side of the board. A gray and white patterned towel is partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Chicken Recipe
Top Tip
How to Serve Blackened Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Chicken Recipe

Why You'll Love This Recipe

I can’t get enough of this blackened chicken—it’s so simple but packs a punch with its melange of spices. It’s a fantastic way to elevate plain chicken breasts, and it’s perfect for everything from a quick dinner to meal prep for the week.

Bold Flavor Boost: The smoky paprika and cayenne blacken the chicken beautifully, creating a crispy, spicy crust that’s irresistible.
Quick and Easy: With just a handful of pantry spices and under 20 minutes, it’s a dinner game-changer on busy nights.
Versatile: Enjoy it on its own, slice it over salads, or wrap it in tortillas for a flavorful twist.
Healthful & Protein-Packed: This recipe delivers plenty of lean protein with minimal fuss and zero added sugars.

Ingredients & Why They Work

Each ingredient here pulls its weight to build layers of flavor that are both aromatic and spicy, without overwhelming the chicken's natural taste. Pairing smoked paprika with herbs and just the right amount of heat from cayenne creates that signature blackened flavor.

Flat lay of two raw boneless, skinless chicken breasts, two whole brown eggs with clean shells, small white ceramic bowls each containing smoked paprika, fine salt, ground cumin, dried thyme, dried oregano, onion powder, garlic powder, cayenne pepper, black pepper, and avocado oil, all ingredients fresh and natural, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Smoked Paprika: Adds smoky depth and rich color that’s key to “blackening” the chicken.
Salt: Enhances all the flavors and helps the seasoning penetrate the meat.
Ground Cumin: Brings an earthy warmth that complements the paprika nicely.
Dried Thyme & Oregano: These herbs add a subtle aromatic complexity that balances the spices.
Onion Powder & Garlic Powder: Both add savory notes that are essential in seasoning blends.
Cayenne Pepper: Provides the signature heat; start with a little and adjust to your spice tolerance.
Black Pepper: Adds a sharp kick and rounds out the spice profile.
Boneless, Skinless Chicken Breasts: Easy to work with and versatile for any meal.
Avocado Oil: Has a high smoke point, perfect for the high-heat grilling or pan-searing this recipe needs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up the seasonings sometimes or swapping out the chicken breasts for thighs to change the texture and flavor. Don’t hesitate to play with the heat—sometimes I double the cayenne for a real kick, and other times I keep it mild for the family.

Variation: When I’m craving a smoky twist, I add a pinch of chipotle powder. It melds beautifully and ups the flavor complexity.
Make it Gluten-Free: This recipe is naturally gluten-free, so it’s a fantastic choice if you’re avoiding gluten.
Low-Carb Friendly: Pair it with roasted veggies or a fresh green salad for a filling, low-carb meal.

Step-by-Step: How I Make Blackened Chicken Recipe

Two grilled chicken pieces with dark brown char marks and a golden orange seasoning are placed side by side inside a black cast iron grill pan with ridges. The pan is set on a white marbled surface. The chicken pieces have a slightly rough texture with clear grill lines and some darker spots showing the meat is cooked. The pan handles frame the scene, adding structure to the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken

First, if your chicken breasts are thick, I recommend slicing them in half or pounding them out to about ½ to ¾ inch thick. This helps the chicken cook evenly and makes it easier to get that beautiful blackened crust without drying out the inside. I like to cover the chicken with parchment paper before pounding to avoid a mess. Then, give each piece a good pat dry with paper towels—moisture is the enemy of a crisp crust.

Step 2: Mix and Apply the Seasoning

Next, whisk together all the spices in a small bowl—the combination of smoked paprika, cayenne, cumin, thyme, oregano, onion and garlic powders, salt, and pepper is what makes the magic happen. Brush the chicken with avocado oil to help the seasoning stick, then generously sprinkle the spice blend all over both sides. I find massaging the spices into the meat helps the flavor really sink in.

Step 3: Get the Grill or Pan Hot

Whether you’re using an outdoor grill or a cast-iron grill pan, make sure it’s preheated to about 400℉ (medium-high heat). You want it hot enough so the chicken chars and blackens quickly without overcooking. Oil the grill grates or pan lightly to prevent sticking; I prefer using a high smoke point spray or brushing on a little more avocado oil.

Step 4: Cook Until Perfectly Blackened

Place the chicken onto the hot grill or pan and don’t move it around too much—let it develop that signature crust. Cook for about 4 to 7 minutes on each side depending on thickness. I usually check with an instant-read thermometer aiming for an internal temp of 165℉. Once cooked, let the chicken rest for at least 5 minutes. This rest lets the juices redistribute so every bite stays moist and flavorful.

Top Tip

After making this blackened chicken several times, I’ve learned the key to that perfect crust is patience and a hot cooking surface. Rushing or crowding the pan means the chicken steams instead of blackening.

Hot Pan or Grill: Always preheat properly—this gives the best sear and blackening effect.
Don't Overcrowd: Cook in batches if necessary to maintain heat and let the chicken crisp up beautifully.
Use a Thermometer: Check internal temperature to avoid overcooking and drying out the meat.
Let It Rest: Trust me, this final step keeps the chicken juicy when sliced.

How to Serve Blackened Chicken Recipe

Garnishes

I typically top my blackened chicken with a squeeze of fresh lime and a sprinkle of chopped fresh parsley. The citrus brightens those deep, smoky flavors, and the parsley adds a pop of color and freshness that makes the plate inviting.

Side Dishes

My favorite sides to pair are simple roasted vegetables like asparagus or Brussels sprouts, a crisp green salad with a tangy vinaigrette, or creamy mashed potatoes to balance out the heat. Sometimes, I serve it over rice or even in a hearty grain bowl with black beans and avocado for a filling meal.

Creative Ways to Present

For gatherings, I love slicing the chicken thin and layering it on a platter with roasted corn salsa and fresh cilantro, turning it into a crowd-pleasing appetizer or main dish. Wrapping thin slices in warm tortillas with slaw also makes a fantastic taco night centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover blackened chicken in an airtight container in the fridge. It keeps well for up to 3 days, making it perfect for quick lunches or dinner add-ons later in the week.

Freezing

I’ve frozen cooked blackened chicken before, and it works great! Just wrap each piece tightly in foil or plastic wrap, then place in a freezer bag. It stays flavorful for about 2 months. When you’re ready to eat, thaw it overnight in the fridge.

Reheating

For reheating, I prefer warming the chicken in a hot skillet over medium heat for a few minutes per side to revive that crispy blackened crust. Avoid microwaving if you can—it tends to make the crust soggy and the meat rubbery.

Frequently Asked Questions:

What does 'blackened' mean in the Blackened Chicken Recipe?

Blackening is a cooking technique that involves using high heat and a spice rub to create a flavorful charred crust on the outside of the chicken. It gives the chicken a smoky, spicy exterior while keeping the inside juicy.

Can I make this Blackened Chicken Recipe without a grill?

Absolutely! You can use a cast-iron grill pan or a heavy skillet on the stovetop. Just make sure to preheat it well to get that characteristic blackened crust. Using avocado oil helps since it has a high smoke point.

How spicy is this Blackened Chicken Recipe?

This recipe has a mild to medium heat level due to a small amount of cayenne pepper. If you prefer it spicier, feel free to increase the cayenne to taste. You can always start with less and add more after tasting.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work well and stay juicy, but they’ll take a little longer to cook. Be sure to flatten them to an even thickness to ensure they cook evenly and develop that blackened crust.

Final Thoughts

I keep coming back to this Blackened Chicken Recipe because it’s just so reliably delicious and quick. The spice blend feels special, but it’s made from ingredients you probably already have on hand. Honestly, every time I serve it, I get compliments and requests for the recipe, so I hope you find it as satisfying as I do. Give it a try—you might just have a new favorite for weeknight dinners.