Blackened Chicken Breast-You can't deny the appeal of this easy blackened chicken recipe for a quick one-pan seared chicken breast recipe covered in a flavorful spice blend! This New Orleans staple of Cajun cuisine results in juicy chicken breasts that are succulent and tender with a spicy Louisiana twist.
This recipe is gluten free, dairy free, as well as paleo friendly! You'll also note that the instructions only contain three steps, making this a great easy chicken recipe option for a quick main course for the whole family.
This Louisiana specialty has a broad appeal, and can be eaten as is, paired with any number of side dishes or sauces, (like herb couscous, fried rice, or black eyed pea salad.) in a bun as chicken sandwiches, sliced on a salad, or over pasta. It can even be transformed into a fantastic chicken salad for sandwiches - truly one of our favorite ways to use leftovers!
My love for blackened chicken began during my culinary training in New Orleans, where I learned this traditional cooking technique from Creole masters. The key to authentic blackening is understanding the balance between achieving that signature flavorful crust and keeping the interior juicy. Christine and I have perfected this method in our Colorado Springs kitchen using our hot cast iron skillet technique.
This recipe calls for my blackening spice blend, which I, of course, highly suggest. If you would like to use a retail variety, I promise it won't hurt my feelings, but I can't stand by the results unless it's Paul Prudhomme seasoning magic, since he created not only the blend, but also the entire style of cooking.
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What You're Going to Need!
This easy blackened chicken recipe relies on proper technique and the right spice mixture to create that signature charred exterior.
- Boneless Skinless Chicken Breasts - Choose evenly-sized breasts, bring to room temperature before cooking.
- Vegetable oil - High smoke point oil essential for proper searing; light olive oil, (not extra virgin), works but may smoke more.
- Blackening spice blend - see the above commentary about this ubiquitous Louisiana spice blend.
- Kosher Salt - Part of the blend of spices that creates the authentic flavor.
- Cast Iron Skillet - A hot cast iron skillet retains heat best for proper blackening, though a heavy large skillet works too.
See recipe card for quantities.
Recipe
Blackened Chicken Breast
Ingredients
Equipment
Method
- heat oven to 350 degrees
- line the surface of the sheet pan with foil and lightly spray with non stick
- season smooth side of chicken breast/s thoroughly and evenly, patting lightly to coat
- allow chicken breasts to sit for about 2 minutes to let seasoning "stick"
- in the meantime, heat skillet over high heat until very hot, about 2 minutes
- add oil to pan, allow to heat through until almost smoking, about 30 seconds
- carefully add chicken breasts to pan, seasoned side down, laying them in away from hand and body
- allow them to cook patiently, do not touch or attempt to flip them until the edges become opaque and you can see the fat seep out in white streams
- flip over, allow to sear on opposite side for another 30 seconds
- remove the chicken from the skillet with tongs, place on sheet pan
- cook in oven on middle rack until the thickest part reads 165℉ with the thermometer, about 10 to 15 minutes
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Make Perfect Blackened Chicken
- Prepare and season the chicken - Heat oven to 350F. Line a sheet pan with foil and spray lightly with non-stick. Season the smooth side of chicken breasts thoroughly and evenly with your spice blend, patting lightly to coat. Allow chicken to sit at room temperature for about 2 minutes to let the seasoning stick.
2. Sear in the hot skillet - Heat your cast iron skillet over medium-high heat until very hot, at least 2 minutes. Add vegetable oil to the hot pan and allow to heat until almost smoking. Carefully add chicken breasts to the hot skillet, seasoned side down, laying them away from your hand and body. Cook patiently without moving until edges become opaque.
3. Flip and sear - When you start to see fat seeping out in shite streams, flip with tongs and sear the opposite side for 30 seconds.
4. Finish in oven - Remove chicken from skillet with tongs and place on the prepared sheet pan. Cook in oven on middle rack until the thickest part reads 165F internal temperature with a meat thermometer. Let the chicken rest for about 5 minutes before slicing for best results. Serve immediately after slicing.
Blackening
I feel the need to clarify a few things about blackening, as there is an awful lot of bad information floating around about it, both as a seasoning blend, and cooking technique. Blackening does not mean burnt chicken! The seasoning darkens during the searing process and gets a bit black, therefore the name. If it actually burns, it will taste bitter and acrid. Blackened foods should be somewhat spicy, but not "burn your face off" hot. It's a popular misconception that folks in Louisiana like their food burnt and spicy as hell, totally not true.
Chef Tip
This technique will produce a bit of smoke no matter what, so make sure to turn on your kitchen exhaust fan. If circulation of air is an issue in your kitchen, perhaps open a window before getting started. The hot skillet is crucial - if your chicken doesn't sizzle audibly when it hits the pan, wait longer. Many first time blackening cooks rush this step, but patience with proper medium high heat, and then lowering to medium heat to maintain the proper oil temperature will create that restaurant-quality flavorful crust. The best part is that once you master the temperature control, this becomes second nature!
Variations
This versatile cooking technique can be adapted for different proteins, making it one our most requested easy recipes.
- Fish - The original blackened recipe was for redfish, but works beautifully with salmon or any firm fish.
- Pork - Chops, loin, or tenderloin are perfect for this spice mixture and searing technique.
- Shrimp - One of our favorite ways to prepare these for Cajun cuisine.
- Steaks - sprinkle on some of this magic creole seasoning and sear up a beautiful crust on your best cuts of beef.
This is actually more of a method than it is a strict recipe. If you follow these instructions, you can apply this cooking method to lots of delish items!
Storage & Helpful Hints
Store finished chicken breasts in an airtight container in the refrigerator for about 4 days. We don't recommend freezing, as the defrosted product will tend to be quite dry.
For best results, bring chicken to room temperature before cooking - this ensures even cooking and prevents the cold meat from cooling down your hot pan. Reheat very gently, either wrapped tightly in the microwave for 1-2 minutes maximum, or cut into smaller pieces and sautéed into pasta or sauce.
Get your pan hot! This technique is more of a restaurant staple because of this crucial step. Put your cast iron skillet on medium-high heat and leave it alone for at least 30 seconds, then add oil. If you're a first time blackening cook, remember that your patience will be rewarded with perfectly juicy chicken that's neve burnt!
If you need to adjust the spice level, you can always use a little less spice blend, or if you're making our recipe, just cut back on the cayenne pepper a bit.
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FAQ
While similar, blackening spice blend is specifically formulated for the high-heat cooking technique that creates the signature crust. Our spice blend works perfectly for this cooking method.
A large skillet with a heavy bottom works too, though cast iron retains heat better for optimal blackening. The key is getting your hot pan to the right temperature for the whole family to enjoy this main course.
More Inspiration
- White Balsamic Herb Marinated Grilled Chicken Breast
- Spicy Turkey Cocktail Meatballs With Red Pepper Sauce
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rushingwaters says
the baking part was essential, I had a roommate cook this for me once and the outside was burnt, while the inside was raw. obviously the oven was not used.
Jason Miller says
Yes Seth, the only way to blacken entirely in the pan is if the meat is very thin. We are so glad you tried the recipe.
Robin says
Goodd info. Luckyy me I raan across your blog by acxcident (stumbleupon).
I've saved aas a favoite foor later!