Make perfectly seasoned blackened chicken with a smoky crust and tender, juicy middle. Serve it over creamy Alfredo, rice, or salad for an easy way to add big flavor to any dinner.

Blackened chicken breasts on a cutting board with tender slices arranged beside them

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Blackened Chicken Recipe

Blackened chicken is Cajun-inspired, but not the same as Cajun chicken! We coat the chicken in a bold blend of smoky spices (blackened seasoning) and sear it until it’s perfectly charred on the outside and juicy on the inside.

Ready in 45 minutes, it adds instant flavor to anything you pair it with, whether it’s rice, mashed potatoes, blackened chicken Alfredo served with pasta and a homemade homemade Alfredo sauce, in my creamy chicken pasta, or sliced on top of salads, tacos, or tucked in a wrap!

Ingredients Notes

Raw chicken breasts in a glass bowl topped with olive oil, smoked paprika, garlic powder, Italian seasoning, and other blackened seasoning spices.

Find the full printable recipe with specific measurements below.

  • Chicken breast: I used boneless skinless chicken breasts (I cut the breasts in half to make thinner chicken cutlets), but you can use boneless skinless chicken thighs.
  • Olive oil: Use oil that has a high smoke point. Avocado oil, canola oil, and vegetable oil are good options. Olive oil has a lower smoke point, but if using it, make sure it’s refined (not extra virgin).
  • Blackening spice blend: Smoked paprika, garlic powder, Italian seasoning, salt, onion powder, and black pepper. For some heat, you can swap half the black pepper for cayenne pepper.

How to Make Blackened Chicken

Slice thicker chicken breasts in half crosswise to make them thinner. Add them to a bowl or ziploc bag and sprinkle in the seasoning.

Toss to coat and marinate for 15 minutes.

Blackened chicken breasts cooking in a hot skillet with a golden, spice-rubbed crust.

Cook chicken in a large skillet over medium heat for 10 minutes, flipping halfway. Once the chicken reaches an internal temperature of 155°F, removed it from the hot pan and let rest under foil until it reaches 165°F.

Slice the chicken and serve it over your favorite alfredo pasta, rice, or potatoes.

Close-up view of seared blackened chicken with a dark, flavorful crust and pan drippings.

Recipe Tips

  • Hot cast iron skillet recommended. I recommend using one as it provides even heat and a great surface for achieving blackened chicken’s signature char.
  • Do not overcrowd the pan. Doing so will cause the chicken to steam rather than sear.
  • Instant-read thermometer. For accuracy in knowing when your chicken is ready to come off the heat.
  • Let the chicken rest before slicing. This way, the juices will have a chance to settle throughout the meat.
  • Blackened, not burnt! Keep an eye on your chicken (and your heat). It should be hot, but not too hot, otherwise the spices will burn and become bitter.
Juicy sliced blackened chicken served over creamy fettuccine Alfredo in a large skillet.

More chicken recipes Chipotle chicken, baked chicken bites and chicken fettuccine Alfredo.

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Blackened chicken breasts on a cutting board with tender slices arranged beside them

Easy Blackened Chicken Recipe

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate: 15 minutes
Total Time: 45 minutes
Servings: 4
Make perfectly seasoned blackened chicken with a smoky crust and tender, juicy middle. Serve it over creamy Alfredo, rice, or salad for an easy way to add big flavor to any dinner.
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Video

Ingredients 

  • 1 pound chicken breast , 2 breasts
  • 2 Tablespoons olive oil
  • ½ Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper , can do half cayenne pepper for more heat

Instructions

  • Slice chicken horizontally in half to make it thinner. Then add to a bowl or zip top bag. Add 2 Tablespoons oil, 1/2 Tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper on top and evenly coat. Let marinade for 15-30 minutes.
  • Heat a skillet (I used a 10-inch cast iron) over medium heat. Add chicken and then cook for 5 minutes on each side or until the inside reaches 165°F. Set aside on a cutting board and cover with foil to allow juices to redistribute.
  • Serve. Serve over your favorite pasta with alfredo sauce.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To keep the chicken moist and juicy, remove chicken at 155–160°F. It’ll finish cooking as it rests under foil and stay tender, not dry.
Storage: Keep stored in an airtight container in the refrigerator for up to 4 days.
Can I freeze it? Sure, you can. Let it cool completely, then store it in a freezer bag to keep frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Best way to reheat it? Use the microwave, air fryer, or back in the skillet to heat through.

Nutrition

Calories: 194kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 568mg, Potassium: 432mg, Fiber: 0.3g, Sugar: 0.04g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.