Cajun Blackened Chicken Recipe

Blackened chicken breasts in a skillet with garlic butter.

The best blackened chicken breast recipe (in just 30 minutes)! Chicken breasts are coated in cajun spices and blackened to perfection. Tender, juicy, spicy, and perfectly cooked chicken breasts.

Course Dinner, Main Course

Cuisine American, Cajun

Keyword blackened, blackening seasoning, chicken, chicken breast

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 348kcal

Author Lauren LeBlanc

Equipment

Ingredients

Blackened chicken seasoning

1 teaspoon smoked paprika
1 teaspoon regular paprika
1 teaspoon salt
½ teaspoons onion powder
½ teaspoons garlic powder
¾ teaspoons cayenne pepper
½ teaspoon fresh cracked black pepper
¼ teaspoons dried oregano
¼ teaspoons dried thyme
¼ teaspoon dried basil

For the chicken

2 pounds boneless skinless chicken breasts
1 tablespoon avocado oil or other high heat oil
2 tablespoons unsalted butter softened
1 clove garlic minced
lemon for serving optional
fresh parsley finely chopped for serving optional

US Customary - Metric

Instructions

PREP: Preheat oven to 350°F (175°C). Preheat a cast iron skillet over medium-high heat. Pat chicken breasts dry with a paper towel.
SEASON: Mix together ingredients for blackening seasoning in a small bowl. Coat the chicken breasts evenly with blackened seasoning mix. If using a leave-in meat thermometer, insert into the thickest part of the breast now.
SEAR: Add avocado oil to the hot pan and swirl to coat. Add seasoned chicken to the pan in a single layer. Cook chicken for about 5 minutes on one side, until a blackened crust forms.
BAKE: Flip chicken breasts over, and transfer skillet to the oven until the internal temperature reaches 160°F (71°C). This should take about 10-15 minutes depending on the thickness of your breasts. (Breasts will continue cooking while resting).
FINISH: Remove skillet from the oven and put over medium heat. Add butter and garlic to the pan. Stir to coat and cook for about 1 minute. Remove from heat and spoon garlic and butter sauce over the chicken.
REST: Transfer chicken to a cutting board and allow to rest for 5-10 minutes before slicing. The temperature of the chicken should continue to rise until it reaches 165°F (74°C).
SERVE: Sprinkle with parsley and a squeeze of lemon. Serve with your favorite sides!

Notes

Add chicken to a zip top bag with the seasonings and shake well to evenly coat.
Using a leave-in thermometer is an excellent way to make sure your chicken breasts are properly cooked, but not overcooked. Insert the thermometer into the thickest part of the breast and set it to 165°F. Remove chicken from the oven when it reaches this temperature.
Make the blackening seasoning more or less spicy by adding more or less cayenne pepper.
Cooking time will depend on the thickness of your chicken breasts.
If your chicken breasts are too large to all fit in the pan, work in batches.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze cooked chicken in an airtight container for 3-4 months.
For best results, reheat chicken in a hot skillet. Slice chicken into bite sized pieces. Preheat a skillet over medium-high heat and add chicken pieces. Cook for 1-2 minutes until chicken is warmed through, stirring occasionally. You can also reheat in the microwave for about 1 minute. Be careful not to overcook.
Make ahead: You can prepare the blackened seasoning a few days in advance to save time. Season chicken with blackened seasoning the night before. Pat dry with paper towels before cooking, as the seasoning will cause some moisture to form on the chicken.
On the grill. Grill chicken for about 5 minutes on each side until the internal temperature of the chicken reaches 165°F (74°C).

Nutrition