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My blackened chicken recipe features fiery Cajun flavors broiled until the skin is CRISPY, charred, and blackened. It’s fast, flavorful, and easy to make.
Craving more blackened flavors? Try my blackened salmon, blackened tilapia, and blackened shrimp next!
As a family, we probably make chicken three times a week. But even the best things become redundant unless you spice them up now and then…literally.
That’s where my blackened chicken comes in. Featuring a short but powerful list of spices, the chicken is seasoned and then broiled until the exterior is crispy while the meat remains juicy and tender.
Table of Contents
Why I love this recipe
- A very short ingredient list. Only 6 household spices for the blacked seasoning, plus the chicken and oil.
- It’s quick to make. There’s no marinating or firing up the grill, so it’s an easy weeknight dinner.
- Maximum flavor, minimal effort. The spices and broiler do most of the work for you.
- It’s healthy. There’s only a little bit of oil used to help the seasonings stick to the meat, making this a very lean, low-carb, high-protein recipe.
Ingredients needed
- Chicken breasts. I prefer boneless skinless chicken breasts since they’re easy to come by, cheap, and they cook quickly. If you have massive chicken breasts, slice them thinner so they cook through.
- Oil. To season the chicken and help it crisp up. Use any oil with a high smoke point, like avocado oil or canola oil. Alternatively, use melted butter.
- Blackened spice blend. I used smoked paprika, cumin, dried thyme, cayenne pepper, salt, and black pepper.
How to make blackened chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Turn on the oven’s broil setting and grease a cast iron skillet. Combine the blackening seasoning mixture in a small bowl.
Step 2- Season the chicken. Place the chicken in a bowl and rub with oil and spice mixture, then place the chicken in the skillet.
Step 3- Broil. Broil until the chicken reaches an internal temperature of 165F.
Step 4- Rest. Let the chicken rest briefly, then slice and serve.
Can I bake the chicken instead?
Yes, if you’d prefer not to broil it, you can bake it instead. I recommend searing it in a pan over medium-high heat for 3-4 minutes per side, then bake it in a preheated oven at 350F/175C for 5-10 minutes or until it reaches 165F.
Arman’s recipe tips
- Use other cuts of chicken. Just be mindful that different cuts cook at different speeds. For example, skinless chicken thighs tend to cook slower than chicken breasts.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check.
- Let the chicken come to room temperature. It’ll cook much more quickly that way.
- Preheat the pan. I like to place the skillet in the oven while it heats up. This will help the exterior get super crispy, and they’ll cook faster.
- Don’t crowd the skillet. You want the chicken to get plenty of access to the heat, so you may want to cook it in batches.
- Add a touch of brown sugar. While optional, I find 1 tablespoon of brown sugar helps crisp up the skin and adds a complementary sweet flavor to the meat.
What to serve with this
Since this recipe is quite flavorful, it’s best suited with mild side dishes or veggies, like a wedge salad, stuffed sweet potatoes, air fryer corn on the cob, or coconut milk rice.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Put the leftovers in an airtight container and store it in the freezer for up to 6 months. Let the chicken thaw overnight before reheating.
Reheating: Microwave the chicken for 30-40 seconds or reheat in the oven until warm.
Frequently asked questions
The process of blackening involves generously seasoning the chicken and then cooking it at a high temperature to yield a black or dark brown crust.
It can be considered quite spicy thanks to the cayenne pepper, but if you want a less spicy taste, reduce the pepper or omit it completely.
More quick and easy chicken dinners
- Baked chicken legs
- Grilled chicken tenders
- Air fryer chicken breast
- Greek chicken
- Or any of my chicken recipes
Blackened Chicken Recipe
Video
Ingredients
Instructions
- Set the oven to a broil setting and grease a skillet.
- In a small bowl, whisk together the smoked paprika, cumin, salt, pepper, and cayenne pepper.
- Add the chicken breasts to a bowl and cover in the oil. Rub the seasoning over each filet until generously coated.
- Place them in the greased skillet and broil for 17-19 minutes, or until the chicken reaches an internal temperature of 165F.
- Remove from the oven and let sit for five minutes, before slicing up.
Notes
Nutrition
Originally updated June 2023, updated and republished October 2024
Why is this recipe called blackened? Because of paprika spice?
My family enjoyed this recipe. Great flavor and very moist. However, since my chicken breasts were bigger and thicker I should’ve added more seasoning. I will definitely make this again. Thank you for sharing this recipe.
Cayenne pepper is missing from the printable recipe
Do you do a low broil or a high broil? My oven has two options.
Go for the high broil when there are two options.
My new favorite way to prepare chicken! I love how this blackened chicken is great on it’s own or added into salads or other dishes. Such great seasoning too!