Juicy Spicy Blackened Chicken (Printable)

Crispy, smoky crust meets juicy tender chicken in minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Blackening Spice Mix

02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon kosher salt

→ For Cooking

10 - 2 tablespoons olive oil or melted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional, for garnish)

# How To Make It:

01 - Preheat a large cast-iron skillet over medium-high heat until very hot, approximately 5 minutes.
02 - Pat chicken breasts dry with paper towels to ensure proper spice adhesion.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt.
04 - Brush both sides of the chicken breasts with olive oil or melted butter, then generously coat each breast on all sides with the spice mixture, pressing gently to adhere.
05 - Place chicken breasts in the hot skillet and cook undisturbed for 4 to 5 minutes until a dark, almost black crust forms.
06 - Flip the chicken and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
07 - Remove from heat and let rest for 2 to 3 minutes. Slice and serve hot, garnished with fresh parsley and lemon wedges as desired.

# Expert Tips:

01 -
  • The crust creates an irresistible smoky crunch that contrasts perfectly with juicy meat
  • You probably have everything in your pantry right now
  • Impressive enough for dinner guests but easy enough for Tuesday
02 -
  • The dark crust is not burnt, it is the signature blackened effect
  • Do not overcrowd the pan or the chicken will steam instead of sear
  • Work in batches if your skillet cannot fit all four breasts at once
03 -
  • Mix double or triple the spice blend and store in an airtight container for quick weeknight meals
  • Let the chicken come to room temperature for 20 minutes before cooking for more even results

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