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 pounds), cut in half and pounded to ½–¾ inch thick; 2 teaspoons avocado oil

There’s something about the smoky, spicy crust of this Blackened Chicken Recipe that just lights up your senses. It’s simple, bold, and packs such a flavorful punch—you'll find yourself coming back to it again and again.

The image shows a wooden cutting board with a grilled chicken breast that is partially sliced into strips and cubes, all with a dark, spicy crust and visible grill marks. The chicken pieces are arranged in rows, with some fresh green herbs sprinkled on top. On the cutting board, there is a mound of chopped green herbs in a small round white bowl near the top right corner, and two lime wedges placed on the board near the bottom. A large knife with a wooden handle rests on the right side of the board. The background is a white marbled surface with a gray and white patterned cloth partially visible on the bottom left. 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’m always looking for a way to make chicken exciting without a ton of fuss—and this Blackened Chicken Recipe delivers on flavor and simplicity. The seasoning blend is perfectly balanced, and the method is straightforward enough for a weeknight dinner but impressive enough for guests.

Bold, smoky flavor: The mix of smoked paprika, cayenne, and herbs creates a crave-worthy crust that’s full of depth.
Quick and easy: You can have this ready in about 20 minutes—which is a lifesaver for busy days.
Versatile: Perfect for salads, sandwiches, or served with your favorite sides.
Healthy and satisfying: High in protein but light on fat, it’s a great choice for mindful eaters.

Ingredients & Why They Work

The ingredients in this Blackened Chicken Recipe come together to build layers of flavor that complement the lean chicken breast beautifully. Each spice plays a role—from smoky and herbal to just the right amount of heat.

Flat lay of two whole uncut boneless skinless chicken breasts, a small white ceramic bowl with bright red smoked paprika powder, a small white bowl containing fine white salt, another small bowl with warm brown ground cumin, a small white bowl holding dried greenish thyme leaves, a small white bowl with dried oregano flakes, a small white bowl with light beige onion powder, a small white bowl with pale creamy garlic powder, a small white bowl with vivid red cayenne pepper powder, a small white bowl containing freshly ground black pepper, and a small white bowl with golden avocado oil, all arranged symmetrically 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 that signature smoky, sweet undertone essential for ‘blackened’ flavor.
Fine salt: Enhances all the spices and brings out the chicken’s natural flavors.
Ground cumin: Brings a warm, earthy note that adds complexity.
Dried thyme & oregano: Provide herbal freshness that cuts through the heat.
Onion powder & garlic powder: Classic aromatics that deepen the savory taste.
Cayenne pepper: The key to that kick, just enough to wake up your taste buds—feel free to adjust this to your heat preference.
Black pepper: Adds sharpness and balances the spice blend.
Boneless, skinless chicken breasts: The canvas for all that bold seasoning.
Avocado oil: With its high smoke point, it’s perfect for grilling and helps the spices stick.

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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 swapping out the cayenne for smoked chipotle powder sometimes to add a slightly different smoky heat. You can also turn this into blackened chicken tenders by cutting the chicken smaller for kid-friendly portions. The beauty of this recipe is that you can tweak the heat, herbs, and how you serve it to match your mood!

Variation: When I crave extra spice, doubling the cayenne transforms this into a fiery delight that pairs amazingly with creamy sides to balance the heat.
For a milder version: Simply reduce the cayenne or omit it and focus on the paprika and herbs for smoky but gentle flavor.
Herb swaps: Fresh rosemary or sage can add an unexpected twist, especially if you’re grilling on the weekend.
Cooking method: Don’t hesitate to sear this in a cast iron skillet if you don’t have a grill; the crust will still be fantastic.

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

A round black cast iron grill pan sits on a white marbled surface, containing two grilled chicken pieces. Both pieces have distinct dark grill marks crossing their golden-brown, slightly charred skin, showing a textured surface with small blackened spots. The pan has handles on either side, with the word

Step 1: Prep Your Chicken Like a Pro

Begin by slicing thick chicken breasts into cutlets or pounding them down to about half an inch thick. This step is key because it helps the chicken cook evenly and quickly while developing that perfect crust. I usually cover my chicken with parchment paper and give it a few gentle taps with a rolling pin—that way there’s no mess, and the chicken stays intact.

Step 2: Make Your Signature Spice Mix

In a small bowl, whisk together smoked paprika, salt, cumin, thyme, oregano, onion powder, garlic powder, cayenne, and black pepper. This blend is where all the magic happens. You could use a pre-made Cajun seasoning, but making your own lets you control the heat and freshness.

Step 3: Oil, Season, and Massage

Brush the chicken cutlets lightly with avocado oil—this helps the seasoning stick and ensures a beautiful sear. Then sprinkle the seasoning mix evenly on both sides, massaging it in gently with your hands. Don’t be shy here; you want that flavor to really stick to the meat.

Step 4: Sear or Grill to Perfection

Preheat your grill or grill pan until it’s nice and hot—about 400℉ or medium-high heat. Oil the grates or pan to prevent sticking. Cook the chicken for about 4-7 minutes per side depending on thickness. Look for that characteristic blackened crust and cook until the internal temperature hits 165℉. Resist the urge to flip multiple times; one flip keeps that crust nice and intact.

Step 5: Rest and Slice

This is an important step that’s easy to overlook: let your chicken rest for 5 minutes after cooking. Resting locks in juices so when you slice it, the meat stays moist and tender—not dry.

Top Tip

Having made this Blackened Chicken Recipe dozens of times, I’ve learned that the crust is everything here. A few tweaks make a big difference to get that perfect balance of char without burning or drying out the chicken.

Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure even heat distribution and a good sear.
Pat dry before oiling: Moisture is the enemy of a crispy crust—use paper towels to get the chicken as dry as possible before oiling and seasoning.
High heat is key: A screaming hot grill or pan helps create that deliciously blackened outside without overcooking the inside.
Let it rest: This helps the juices redistribute so you get juicy, flavorful bites every time.

How to Serve Blackened Chicken Recipe

Garnishes

I love topping this blackened chicken with a squeeze of fresh lime or lemon—it brightens those smoky, spicy flavors perfectly. A sprinkle of fresh chopped parsley or cilantro adds a lovely pop of color and freshness that balances the heat.

Side Dishes

My go-to sides include a cooling avocado cucumber salad, creamy coleslaw, or even grilled corn on the cob. If I’m feeling hearty, some roasted sweet potatoes or a wild rice pilaf work beautifully to soak up the flavors.

Creative Ways to Present

For entertaining, I like slicing the blackened chicken and serving it over a vibrant bed of mixed greens, cherry tomatoes, and roasted peppers with a drizzle of ranch or chipotle mayo. It feels fancy but stays relaxed and approachable.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover blackened chicken in an airtight container and refrigerate—it keeps well for about 3 days. When I make extra, I find it’s just as tasty cold on salads or sandwiches the next day.

Freezing

This chicken freezes beautifully! I let it cool completely, wrap portions tightly in foil or freezer bags, and freeze for up to 3 months. It’s great for quick meals on busy nights.

Reheating

To reheat, I prefer a quick warm-up in a skillet over medium heat to revive the crust rather than the microwave, which can make it rubbery. Just a couple of minutes per side and it’s ready!

Frequently Asked Questions:

What makes chicken 'blackened'?

Blackened chicken gets its name from the dark, charred crust formed when the spice-coated chicken is cooked at high heat. This crust is packed with smoky, spicy flavors and provides a delicious contrast to the juicy chicken inside.

Can I make this recipe without a grill?

Absolutely! You can use a grill pan on the stove or even a heavy-bottomed skillet like cast iron. Just make sure your pan is hot to create that blackened crust without overcooking the chicken inside.

How spicy is this Blackened Chicken Recipe?

The recipe has a moderate heat level that you can adjust by increasing or decreasing the cayenne pepper. If you prefer mild flavors, reduce the cayenne or leave it out entirely; for more heat, double the amount to suit your taste.

Can I use other oils instead of avocado oil?

Yes, you can substitute avocado oil with other oils that have a high smoke point, such as grapeseed oil or refined coconut oil. Avoid using oils with low smoke points like extra virgin olive oil to prevent burning during grilling.

Final Thoughts

This Blackened Chicken Recipe is a gem I turn to again and again when I want something with big flavor but not big effort. The combination of smoky, spicy, and herbaceous notes creates a satisfying meal that’s easy to pair with lots of sides or use in creative ways. Give it a try—you might find it becoming one of your favorite go-to chicken recipes just like I have.