Blackened Chicken breasts are seasoned with bold spices and finished with fresh lime and parsley. This blackened chicken recipe is bold, smoky, and packed with irresistible flavor and heat.
An easy chicken recipe perfect for weeknight dinners.
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Easy blackened chicken
This spicy chicken recipe feels restaurant-worthy but you make it effortlessly in your own kitchen.
With a spice blend and fresh ingredients, you’ll be cooking tender, juicy chicken with a perfectly seasoned crust in about 30 minutes.
Blackened chicken is known for its deep, rich flavor that comes from searing a blackening spice blend that cooks into a mouthwatering balance of heat and smokiness.
With minimal ingredients, this recipe is perfect for busy weeknights, meal prep lunches, and slicing over salads and pasta.
I love how versatile it is and how easily it pairs with everything from rice to roasted vegetables.
The fresh squeeze of lime and sprinkle of chopped parsley add brightness that balances the bold seasoning beautifully.
This blackened chicken is bold, juicy, bursting with flavor and, best of all, made with simple ingredients.
And so, if you love bold spice, blackened chicken will quickly become a go-to favorite that’s perfect for busy weeknights and meal prep too.
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How to make blackened chicken
This is a quick overview of how to make this quick blackened chicken recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Preheat the oven to 350F. Sprinkle both sides of the chicken pieces with the blackened seasoning. Rub the seasoning so that it adheres to the chicken.
- Step 2: Brush a grill pan or cast-iron skillet with oil and heat. Cook the chicken, top sides down, until browned.
- Step 3: Turn the chicken and brown for an additional 5 minutes.
- Step 4: Transfer the chicken to the preheat oven and cook until juices run clear and the internal temperatue reaches 165F.
Hint: For heat and spice lovers, feel free to double the amount of blackening seasoning and use two Tablespoons instead of one.
Expert recipe tips
- Pat the chicken dry before seasoning so the spices adhere better and create a crisp blackened crust.
- Heat your skillet until it’s very hot before adding the chicken to achieve that signature blackened sear.
- Use a cast iron skillet, or grill pan, if possible, for the best flavor and color.
- Don’t overcrowd the pan.
- Let the chicken rest for 5 minutes after cooking to allow the juices to be redistributed.
- For heat and spice lovers, feel free to double the amount of blackening seasoning and use two Tablespoons instead of one.
- Finishing with fresh lime juice adds a bright citrus note.
- Fresh parsley adds color and an herbal note.
- You can change the flavor and use Cajun seasoning instead of blackening seasoning.
Substitutions
- Boneless Skinless Chicken Breasts – You cansubstitute boneless skinless chicken thighs for the chicken breasts.
- Olive Oil - Avocado oil, vegetable oil or melted butter can be used in place of olive oil.
- Blackened Seasoning - I used my homemade blackened spice blend so that I can control the heat, salt and preservatives but you can use a store-bought blackening seasoning if needed.
- Chopped Parsley –For a different herb profile, you can substitute cilantro or sliced green onions for parsley.
- Lime Wedges – For the citrus finish, lemon wedges can be used instead of lime wedges.
Variations
- Blackened Chicken Tacos - Slice or shred the cooked chicken and serve in warm tortillas with shredded lettuce and avocado.
- Blackened Chicken Salad – Slice cooked chicken and serve it over mixed greens with corn, tomatoes, and a cilantro vinaigrette or creamy dressing.
- Blackened Chicken Pasta - Toss sliced cooked chicken with creamy Alfredo pasta or garlic butter pasta.
- Grilled Blackened Chicken – For a smoky outdoor flavor, you can grill the chicken instead of cooking it on the stove and in the oven.
Storage
- Refrigerate - Store leftover blackened chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze – You can also freeze cooked chicken in a freezer food storage bag for about 1 month. Thaw the chicken overnight in the refrigerator before reheating.
- Reheat – You can serve chicken straight from the refrigerator or reheat gently in a skillet or in the microwave.
- See more guidelines at USDA.gov.
FAQ
Blackening seasoning is a combination of spices such as garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, black pepper and dried Italian seasoning.
Blackened chicken spices can vary from brand to brand of storebought blends.
By making your own seasoning blend you can control the spice and heat levels, the amount of salt and there will be no preservatives.
Ingredients
Ingredients for homemade blackened seasoning chicken
- Boneless Skinless Chicken Breasts – Chicken breasts are alean protein that cook quickly and absorb the bold blackened seasoning beautifully while staying tender and juicy.
- Olive Oil – Olive oil helps to create a flavorful sear on the chicken.
- Blackened Seasoning – This spice blend is a combination of bold spices that create the smoky, slightly spicy crust blackened chicken is known for.
- Chopped Parsley –Fresh parsley adds a fresh, bright contrast to the deep flavors of the spice blend and adds a pop of color.
- Lime Wedges - Squeezing fresh lime juice on the chicken balances the richness of the blackened spices adding a fresh citrus note.
Easy chcken recipes
What to serve with blackened chicken
Easy Blackened Chicken Recipe
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Ingredients
- 1 Tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1 Tablespoon blackened seasoning
- 1 Tablespoon chopped parsley
- lime wedges
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Instructions
- Preheat oven to 350F.
- Sprinkle both sides of the chicken pieces with the blackened seasoning.
- Rub the seasoning so that it adheres to the chicken.
- Brush a grill pan or cast-iron skillet with oil.
- Preheat the prepared cast iron skillet or grill pan over medium-high heat.
- Add the chicken pieces, top sides down, to the preheated skillet and cook until browned, about 5 minutes.
- Turn the chicken over and cook for 5 minutes.
- Transfer the skillet to the preheated oven and cook until the chicken juices run clear and an instant-read thermometer registers 165F, about 10-15 minutes, depending on the thickness of your chicken.
- Let the chicken rest for about 5 minutes.
- Sprinkle with chopped parsley and serve with lime wedges.
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