Spicy and distinctive, blackened chicken is a flavor explosion that pairs great with so many sides. Simply rub with spices and char for a juicy and satisfying dinner ready in under 15 minutes!

This blackened chicken recipe is probably my favorite methods for cooking chicken breast, because it is so easy and we can make some great dishes with it like Blackened Chicken Cesar Burritos and Blackened Chicken Alfredo Pasta. It’s also great as leftovers or served on a bed of salad greens.

My father grew up in New Orleans so I have a well acquired taste for classic Cajun dishes – even though I am actually not a fan of spicy foods! There is something about the blending and layering of flavors that makes cajun cooking so appealing. It’s comfort food with a kick, yet so adaptive.

On to how to make this easy blackened chicken recipe!

How to Make Blackened Chicken

It’s the method of cooking that makes this recipe very special. The high heat of this cooking method seals in the juices and really wakes up the spice mixture in a way that’s not easily duplicated if you bake or saute the chicken.

But this method may mean plenty of smoke and that’s ok! If you don’t have a good hood vent over your stove, making blackened chicken may set off a smoke alarm, but it’s totally worth it, lol. Or you can make it on an outdoor gas grill for the same effect – a charcoal grill doesn’t get hot enough.

The key is using a cast iron skillet and medium-high to high heat. Wait for the pan to get really good and hot before adding the butter or chicken. In a bowl, combine the spices until well mixed. Pound out the chicken breast to a 1/2-3/4 inch thickness, and season generously with the spice mixture. Add butter to the hot pan, and place the chicken in the pan.

If you are in a pinch, pre-made cajun seasoning is pretty adequate, although it is harder to control the level of heat for your tastes.

What to Serve with Blackened Chicken?

You can really serve any side dish you prefer, just like baked chicken breast. Okra, green beans, or a simple side salad make great choices. If you are looking for something a bit more adventurous that the standard meat, potato, veg, then take a look at our Blackened Chicken Pasta or Blackened Chicken Cesar Burritos.

Can you make Blackened Chicken Without a Cast Iron Pan?

Yes, you can! This method needs really high heat and that’s the key. I wouldn’t recommend using you nicest saute pan, but a cast iron griddle like this would work or you can cook it on an outdoor grill. While you can grill it easily on an outdoor grill without one, I find it it’s best if you have some sort of grill skillet available. This just makes the high heat a little more even. Without a skillet, butter the chicken along with the seasoning rather than the pan.

Variations and Tips for Blackening

Blackened fish- snapper, mahi, catfish, salmon, seabass, tilefish. The important part is that the thickness not be more than 3/4, or the middle may not cook properly with this method, or it will burn, not blacken.

If you are in a pinch, pre-made cajun seasoning is pretty adequate, although it is harder to control the level of heat for your tastes.

The one BIG TIP is that this method does put off some smoke! If you don’t have a good hood vent over your stove or a tiny kitchen, making blackened chicken may set off a smoke alarm. The smoke means that the blackening is working so don’t be scared. Open a window – because this recipe is really good. Or you can make it on an outdoor gas grill for the same effect – a charcoal grill doesn’t get hot enough.

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