This blackened chicken recipe is loaded with smoky, juicy flavor with a bold crust.
A mix of zesty spices, savory seasonings, and a bit of brown sugar creates a crispy rub for these pan-fried chicken breasts.
- Flavor: Blackened chicken is bold, smoky, and a little spicy, with a crisp, flavorful crust.
- Skill Level: This beginner-friendly recipe is easy peasy! Just cut and season the chicken and pan-fry until blackened.
- Technique: Pan frying on high heat ensures the crust is seared onto the chicken, making the chicken extra juicy inside.
- Recommended Tools: A meat thermometer is a must-have tool for ensuring proper doneness for all proteins, especially chicken.
- Serving Suggestions: Delicious hot or cold, use blackened chicken as a salad topper, in a wrap, or a hearty sandwich with a tangy coleslaw on ciabatta bread for a hearty sandwich.
What Is Blackened Chicken?
This recipe is all about the combination of savory and spicy flavors with a little sweetness to balance them out.
- Chicken: Chicken breasts work great in this recipe, but cutlets, boneless, skinless thighs, and even wings can be used.
- Sugar: Brown sugar glazes the seasonings into a crispy crust, but you can use a sugar-free brown sugar substitute, honey, or maple syrup.
- Seasonings: Feel free to adjust the seasoning amounts to suit your preference. If cayenne pepper is too spicy, swap it out for black pepper.
Storing Leftovers
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days.
To freeze, let it cool completely, wrap it tightly, or store it in an airtight container, and label it with the date. It will last up to 3 months in the freezer.
Ways to Use Blackened Chicken
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Blackened Chicken
Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.
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In a small bowl, combine the paprika, smoked paprika, cumin, dark brown sugar, salt, oregano, garlic powder, onion powder, chili powder, and cayenne. Set the spice mixture aside.
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Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
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Rub the blackened seasoning over both sides of the chicken.
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Heat the olive oil in a 12-inch skillet or cast iron skillet over medium heat.
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Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
To bake in the oven:
- Preheat the oven to 425°F.
- Prepare the chicken as directed and rub it with oil and then the seasoning.
- Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.
Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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