I love how this recipe turns simple chicken into something incredibly flavorful with very little effort. The seasoning creates a bold crust, and the whole dish comes together quickly, making it perfect for a fast, satisfying meal.
Why You’ll Love This Recipe
I like this recipe because it delivers big flavor without complicated steps. The chicken gets a beautifully dark, flavorful crust, and the whole process takes about 20 minutes from start to finish. It works great for meal prep, salads, tacos, bowls, or a simple main dish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large boneless skinless chicken breasts
3 to 4 tablespoons blackened seasoning
2 tablespoons butter
1 tablespoon olive oil
Directions
Slice each chicken breast in half lengthwise to create four thinner cutlets. Pat them dry with paper towels.
Coat each cutlet generously with the blackened seasoning.
Heat the butter and olive oil in a skillet over medium-high heat.
When the pan is hot, cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F and a dark crust forms.
Let the chicken rest for 4–5 minutes before slicing or serving.
I sometimes replace chicken breasts with boneless, skinless chicken thighs for a juicier option. They may need a few extra minutes of cooking time.
I like grilling the seasoned chicken on a preheated grill for 3–5 minutes per side for a smokier finish.
For a quick hands-off method, I air fry the chicken using the same seasoning at 400°F for about 10–12 minutes, flipping halfway.
I switch up how I serve it—over a salad, in tacos, in rice bowls, or with simple sides like corn or roasted vegetables.
Storage/Reheating
I keep leftover blackened chicken in an airtight container in the fridge for up to 3–4 days.
I also freeze it for up to 3 months.
To reheat, I warm slices gently in a skillet over medium heat or microwave them in short intervals so the meat stays tender.
FAQs
How spicy is this blackened chicken?
The heat depends on the blackened seasoning. I find it moderately spicy, but I control the spice by adjusting the amount of cayenne in the blend.
Can I use bone-in chicken?
Yes, but the cooking time will increase. I cook bone-in pieces until they reach the safe internal temperature for that cut.
Do I need a cast-iron skillet?
No. I often use any heavy-bottom skillet I have. Cast iron creates the best crust, but stainless steel or nonstick works too.
Can I prepare the seasoning in advance?
Absolutely. I like mixing a batch ahead of time and storing it in a sealed jar so this recipe becomes even quicker.
What are the best sides to serve with blackened chicken?
I often pair it with rice, roasted vegetables, salads, or light sides like corn or steamed greens to balance the bold flavors.
Conclusion
I enjoy making this blackened chicken because it’s incredibly simple yet delivers huge flavor. The crust is delicious, the chicken stays tender, and it works in so many dishes. It’s become a reliable go-to in my kitchen, and I hope it becomes one in yours too.
Simple Blackened Chicken is a quick, bold-flavored dish featuring juicy chicken breasts coated in smoky, spicy blackened seasoning and seared to create a dark, flavorful crust. It’s perfect for busy nights and versatile enough for salads, bowls, or tacos.
Ingredients
2 large boneless skinless chicken breasts
3 to 4 tablespoons blackened seasoning
2 tablespoons butter
1 tablespoon olive oil
Instructions
Slice each chicken breast in half lengthwise to create four thinner cutlets. Pat them dry.
Generously coat each cutlet with blackened seasoning on both sides.
Heat butter and olive oil in a skillet over medium-high heat.
Cook the chicken for about 5 minutes per side, or until internal temperature reaches 165°F and a dark crust forms.
Let rest for 4–5 minutes before slicing or serving.
Notes
Use chicken thighs for a juicier option; adjust cooking time accordingly.
For a smokier flavor, grill the chicken instead of pan-searing.
Air fryer option: cook at 400°F for 10–12 minutes, flipping halfway.
Store blackened seasoning ahead of time for convenience.
