Blackened Chicken
This Blackened Chicken is an easy, flavorful, and spicy dish made by seasoning boneless, skinless breasts with a homemade blend of spices. It is then seared until the exterior of the chicken becomes charred and crispy, all with a tender juicy interior.
Servings 4 servings
Calories 182kcal
Equipment
Ingredients
- 1 ½ pounds skinless chicken breasts or thighs, the amount of breasts you use will vary based on size and weight.
- 1 tablespoon unsalted butter or olive oil Melted and measured solid.
Homemade Spice Blend (Feel free to use a store-bought blend if you want).
- ½ tablespoon smoked paprika Regular paprika is fine.
- 1 teaspoon cayenne pepper See notes.
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt to taste
- ½ teaspoon black pepper
- ¼ teaspoon thyme
Instructions
- Pat the chicken dry.
- Combine the spices in a bowl and sprinkle the spices over the chicken and rub them in. Be sure to season both sides and the edges.I like to combine the spices before adding them to the chicken because the amount you will need will vary based on the size of the chicken you have. Add enough to fully coat both sides, add more spices if you need it.
Stovetop Chicken Instructions
- Preheat oven to 425 degrees.
- Heat a cast iron or stainless-steel skillet on medium-high heat. Add 1 tablespoon of butter.
- When the butter has melted, add the chicken to the pan. Do not overcrowd the pan. Cook the chicken in batches if needed.
- Cook the chicken for 3-4 minutes on each side or until the chicken has charred on both sides.
- Transfer the chicken to the preheated oven. Bake for 10-15 minutes or until the chicken reaches a minimum internal temperature of 165 degrees. Use a meat thermometer.
- Allow the chicken to rest for 5-10 minutes before slicing.
Air Fryer Instructions
- Air fry the chicken at 360 degrees for 15-18 minutes (flip halfway through) or until the chicken reaches a minimum internal temperature of 165 degrees.
- Allow the chicken to rest for 5-10 minutes before slicing.
Notes
- Searing the chicken helps to create a delicious crispy layer on the outside of the chicken (which is what blackened is). However, it can be difficult to get the chicken cooked all the way through without overcooking the outside. Finishing the chicken in the oven helps to ensure that the chicken is cooked through evenly and that the juices are sealed in.
- If you aren't into spicy food, omit the cayenne pepper. If you prefer something with less spice, only add ¼-1/2 teaspoon.
- For best results, I recommend using butter. The brown-black color of the crust results from the combination of browned milk solids from the butter and charred spices.
- When pan searing, the pan will need to get really hot. Cast iron usually smokes. This is normal. You can use a fan over the stove or open up a window as well.
- Don't move the chicken after you have placed it in the skillet. Moving it will break up the crust.
- If your chicken is dry it was overcooked or you didn't allow it to rest properly. Use a meat thermometer to avoid dry chicken.
Nutrition
Serving: 6oz | Calories: 182kcal | Carbohydrates: 1g | Protein: 35g | Fat: 5g