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Easy Blackened Chicken Recipe

Spicy and bold, blackened chicken is wonderfully flavorful. Simply rub the chicken with spices, sauté it briefly, then bake!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 338 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 teaspoon Diamond Crystal kosher salt see notes below
  • 2 tablespoons paprika
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 4 boneless skinless chicken breasts 8 ounces each; 32 ounces total raw weight
  • 2 tablespoons avocado oil or avocado oil spray

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F. In a small bowl, mix the kosher salt, paprika, thyme, onion powder, garlic powder, and cayenne pepper.
  2. Brush (or spray) the chicken breasts with oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
  3. Heat a well-seasoned, large cast-iron skillet over high heat until smoking hot, about 5 minutes.
  4. Add the chicken breasts. Cook for 30 seconds on each side to blacken.
  5. Place the skillet in the oven to finish cooking for 10-12 minutes. The chicken is done when no longer pink in the center, juices run clear when pierced with a fork, and its internal temperature reaches 165℉.
  6. Remove the chicken to a platter, loosely cover it with foil to keep it warm, and allow it to rest for 5 minutes before slicing and serving.

Notes

  • If your chicken breasts are larger than 8 ounces, they will need more time in the oven - 15 minutes or longer. In this case, loosely cover the pan with foil after the initial 12 minutes to prevent the tops from burning.
  • Regardless of size, the best way to make sure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • You can use chicken thighs instead of breasts. The chicken will come out juicier. You will need to adjust the cooking time - I have found that thighs need 8-10 minutes in the oven, but it's best to use a thermometer to be sure.
  • You can keep the leftovers in a sealed container in the fridge for 3-4 days. If you reheat them, do so gently, covered, in the microwave at 50% power. Reheated chicken is often dry, so I prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for lunch.

Nutrition Information

Serving 1chicken breast Calories 338kcal (17%) Carbohydrates 5g (2%) Protein 53g (106%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 427mg (18%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 338

% Daily Value*

Serving 1chicken breast
Calories 338kcal 17%
Carbohydrates 5g 2%
Protein 53g 106%
Fat 10g 15%
Saturated Fat 2g 10%
Sodium 427mg 18%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.