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Blackened Chicken Recipe- Cajun spices mix together with a special cooking technique for blackening to make a chicken breast that is bold and juicy.
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5 from 4 votes

Blackened Chicken

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!
Course Main Course
Cuisine Cajun
Keyword blackened chicken
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 278kcal
Author Rachel


  • 2 boneless, skinless chicken breasts about 1 lb
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • teaspoon dried thyme
  • teaspoon oregano
  • ¼ teaspoon salt
  • teaspoon white pepper can use black pepper as a substitute
  • 1 tablespoon butter


  • The key is using a cast iron skillet and medium-high to high heat. If you do not have a cast iron pan, you can grill outside preferably on a griddle.

  • Pound chicken to ½-3/4 inch thickness, but no more than ¾ inch.
  • Pre-heat pan over medium-high heat.
  • In a small bowl, combine seasonings. Generously coat the chicken breasts on both sides with the spice mixture.
  • Add butter to the hot pan, and place the chicken in the pan.
  • Cook about 8 minutes total (4 minutes per side), flipping after the edges become white and cooked.


This method may produce lots 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, so opening a window in a small kitchen is a good idea. Or you can make it on an outdoor gas grill for the same effect - a charcoal grill doesn't get hot enough.
Storage Suggestions
Serve: You can keep cooked chicken at room temperature for up to 2 hours before it should be refrigerated.
Refrigerate: Cooked chicken should be stored in the refrigerator, wrapped tightly in aluminum foil or in an airtight container, for up to 4 days. Don’t cut up the meat until ready to reheat.
Freeze: Cool your chicken to room temperature, and place in a freezer or foodsaver bag to minimize freezer burn. Freeze for up to 4 months. You can pre-cut this for salads and sandwiches to reduce thaw time.


Serving: 8oz | Calories: 278kcal | Carbohydrates: 0.5g | Protein: 40.7g | Fat: 10.3g | Saturated Fat: 4.7g | Sugar: 0.1g | Calcium: 20mg | Iron: 2mg