Easy Blackened Chicken Recipe

Introduction

Easy Blackened Chicken is a flavorful and quick dish perfect for weeknight dinners. With a spicy, smoky crust and juicy interior, it’s sure to become a household favorite. Ready in just 30 minutes, it pairs well with a variety of sides.

Ingredients

• 4 boneless skinless chicken breasts (about 1/2 lb. each)
• 2 tablespoons smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon Italian seasoning herbs
• 1 tablespoon dried thyme
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons canola oil (divided)

Instructions

1. Step 1: Preheat the oven to 450 degrees F.
2. Step 2: In a shallow dish, whisk together the smoked paprika, cumin, cayenne pepper, Italian seasoning, dried thyme, onion powder, garlic powder, kosher salt, and black pepper.
3. Step 3: Pat the chicken breasts dry with paper towels. Coat both sides with 2 tablespoons of canola oil, then press each side into the seasoning mixture, ensuring the coating sticks well.
4. Step 4: Heat a large cast-iron skillet over high heat until it starts to smoke, about 5 minutes. Add the remaining 1 tablespoon of canola oil and brush it over the skillet surface.
5. Step 5: Place the chicken breasts in the hot skillet and cook for about 30 seconds on each side to blacken the surface.
6. Step 6: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 160°F and is no longer pink inside.
7. Step 7: Remove the chicken from the oven, transfer to a platter, and cover loosely with foil. Let it rest for 5 minutes before slicing and serving.

Tips & Variations

• For extra heat, increase the cayenne pepper slightly or add a pinch of chili powder to the seasoning mix.
• Using a cast-iron skillet helps achieve a better blackened crust, but a heavy stainless steel pan works as well.
• Try substituting canola oil with avocado oil for a more neutral flavor and higher smoke point.
• Serve with a squeeze of fresh lemon juice or a side of creamy coleslaw to balance the spices.

Storage

Store leftover blackened chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven at 350°F until heated through, to maintain the crust without drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts can be used, but they will require longer cooking time in the oven to ensure they are fully cooked. Adjust cooking time accordingly and check for doneness with a meat thermometer.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel skillet can be a good substitute. The key is to get the pan very hot to achieve the blackened crust. Avoid nonstick pans as they may not withstand the high heat.

Easy Blackened Chicken Recipe

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★★★★★

4.4 from 52 reviews

This Easy Blackened Chicken recipe features succulent boneless, skinless chicken breasts coated with a flavorful blend of smoky paprika, cumin, cayenne, and herbs, quickly seared in a hot cast-iron skillet and finished in the oven for a perfectly cooked, juicy meal in just 30 minutes.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts (about 1/2 lb. each)

Seasoning Mix

• 2 tablespoons smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon Italian seasoning herbs
• 1 tablespoon dried thyme
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Oil

• 3 tablespoons canola oil, divided

Instructions

1. Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit to get it ready for finishing the chicken after searing.
2. Mix Seasonings: In a shallow dish, whisk together smoked paprika, cumin, cayenne pepper, Italian seasoning, dried thyme, onion powder, garlic powder, kosher salt, and ground black pepper until well combined.
3. Season the Chicken: Pat the chicken breasts dry with paper towels. Coat both sides evenly with two tablespoons of canola oil, then toss them in the seasoning mixture, pressing gently with your fingers to ensure the spices adhere well to the chicken.
4. Heat the Skillet: Place a large cast-iron skillet over high heat and let it get smoking hot, about 5 minutes. Add the remaining one tablespoon of canola oil and brush it evenly over the skillet’s surface.
5. Sear the Chicken: Add the seasoned chicken breasts to the hot skillet. Cook each side for approximately 30 seconds, until they develop a dark, blackened crust.
6. Finish in the Oven: Transfer the skillet with seared chicken directly into the preheated oven. Bake for 12 to 15 minutes until the chicken is cooked through and no longer pink inside. Verify the internal temperature reaches 160°F for safe consumption.
7. Rest and Serve: Remove the skillet from the oven, transfer the chicken breasts to a platter, and cover loosely with foil. Let them rest for 5 minutes to retain juices before slicing and serving.

Notes

• Using a cast-iron skillet is essential for a good sear and to achieve the classic blackened crust.
• Adjust the cayenne pepper amount to control the spice level.
• Ensure chicken reaches an internal temperature of 160°F to guarantee it is fully cooked and safe to eat.
• Resting the chicken after cooking helps keep it juicy and tender.
• Serve with sides like steamed vegetables, rice, or a fresh salad for a balanced meal.

Keywords: blackened chicken, spicy chicken, skillet chicken, quick chicken recipe, paprika chicken, easy dinner