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–+ servings
blackened chicken breast in skillet

Easy Blackened Chicken Recipe

  • gluten-free Gluten-Free
  • paleo Paleo
  • low-carb Low Carb
  • keto Keto
  • whole30 Whole30
This recipe for blackened chicken is SO SIMPLE, juicy, and just bursting with flavor! You're going to love how easy it is to make (in only 20 minutes)!
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Servings: 4

Ingredients  

  • 4 boneless skinless chicken breasts (approx. 1.5lb)
  • 1 Tbsp paprika
  • 1 Tbsp smoked paprika
  • 1/2 tsp cayenne pepper (use less for mild spice, omit for no spice)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • ½ cup butter, melted (can sub olive oil or avocado oil for dairy free)
  • Chopped parsley and lemon wedges for serving

Instructions

  • Remove chicken from refrigerator, dry well, and pound to an even thickness*. Set aside.
  • Preheat oven to 400ºF.
  • Make blackening seasoning by mixing all spices together in a shallow bowl.
  • Pour half of the melted butter in a second shallow bowl. Dip chicken breast into butter to coat all sides, then dredge in spice mixture to coat all sides. Shake off excess and set aside on a plate or cutting board. Repeat with remaining chicken breasts.
  • Heat cast iron skillet or other oven-proof skillet over high heat. Once hot, add remaining butter, then add chicken to the skillet, spacing evenly. Sear chicken for 3 minutes per side to blacken both sides, then move skillet to the oven (middle rack) and cook for 8-10 minutes or until the centers reach 165ºF and juices run clear. Take care not to overcook or chicken can become dry. Use a meat thermometer for the best results!
  • Remove chicken from skillet and place on cutting board to rest for 5 minutes before slicing. Serve with your favorite side dishes or on top of some linguine alfredo. I like to serve mine with cheesy rice, a green salad, and some lemon wedges.
  • Store any leftover blackened chicken in an airtight container in the refrigerator for up to 4 days. 

Notes

*No need to make them super thin, just pound the thickest portion a bit to match the thickness of the thinner portion of the breast. 
-Garnish with chopped parsley and serve with lemon wedges
-Chicken breast can be cooked cold straight from the refrigerator. No need to allow them to come to room temperature first, as this can increase the risk of food poisoning and is just unnecessary.