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Spice up your weeknight dinner routine with my easy Blackened Chicken. This 15-minute meal is a breeze to make even when you’re crunched for time, and tastes incredible as an entree alone or sliced and served over pasta, rice, or leafy greens.
Think “blackening” involves a specific set of ingredients? Think again—it’s actually a technique created about 30 years ago by chef Paul Prudhomme at K-Paul’s in New Orleans, Louisiana. Redfish was the first item to be blackened, and now chefs all over the world serve blackened chicken, shrimp, salmon, steak, pork, and so much more.
There are countless recipes for blackening seasoning, but most including any or all of the following spice cabinet staples: salt, black pepper, white pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano. Regardless of the recipe, the process involves liberally coating your food with this blend before cooking to achieve irresistibly flavor-packed results.
Ahead, I’ll show you how to make quick and easy Blackened Chicken using homemade or store-bought Cajun seasoning.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cajun seasoning: You can find this in jars at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons Italian seasoning, 1 ½ teaspoons salt, ¾ teaspoon cayenne, ¾ teaspoon dried thyme, and ¾ teaspoon onion powder. Stir to combine (or close and shake the jar). Store any remaining Cajun seasoning in an airtight container.
Step-by-step instructions
- Arrange chicken on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
- In large skillet, heat oil over medium-high heat until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side.
- Slice on a bias and serve.
Recipe tips and variations
- Yield: This recipe makes four 4-ounce portions of Blackened Chicken, ideal to act as the main dish portion of your meal.
- Storage: Store extra chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked blackened chicken can be frozen in an airtight container up to 3 months. Thaw overnight when ready to serve. Reheat until internal temperature reaches 165 degrees.
Recipe FAQs
Try this zesty blend with any protein, such as shrimp, catfish, steak, pork, or salmon. Or use it to spice up corn on the cob, home fries, eggs, or steamed or roasted vegetables. You’ll also find Cajun seasoning on the ingredient for several popular New Orleans specialties, including gumbo, po-boys, étouffée, and jambalaya.
Cajun Seasoning
This homemade Cajun Seasoning blend is a tasty, versatile mix of common spices you probably already have on hand. Great on meats, pasta, veggies, and more! Cajun Seasoning is a delicious spice blend made with…
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Blackened Chicken
Ingredients
- 2 boneless, skinless, chicken breasts halved, or 1 pound chicken breast cutlets
- 2 to 3 tablespoons Homemade Cajun Seasoning or store-bought (see note 1)
- 2 tablespoons olive oil
Instructions
- Arrange chicken on a baking sheet or work surface and sprinkle both sides generously with Cajun seasoning.
- In large skillet, heat oil over medium-high heat until shimmering. Arrange chicken in a single layer and cook, flipping once, until the temperature on an internal thermometer reaches 165 degrees, about 5 minutes on each side.
- Remove to a cutting board and slice on the bias.
Notes
- Cajun seasoning: You can find this in jars at the supermarket, or to make Homemade Cajun Seasoning, inside a small bowl or a jar with a lid, add 1 tablespoon plus 1 ½ teaspoons paprika, 1 ½ teaspoons garlic powder, 1 ½ teaspoons Italian seasoning, 1 ½ teaspoons salt, ¾ teaspoon cayenne, ¾ teaspoon dried thyme, and ¾ teaspoon onion powder. Stir to combine (or close and shake the jar). Store any remaining Cajun seasoning in an airtight container.
- Yield: This recipe makes four 4-ounce portions of Blackened Chicken, ideal to act as the main dish portion of your meal.
- Storage: Store extra chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked blackened chicken can be frozen in an airtight container up to 3 months. Thaw overnight when ready to serve. Reheat until internal temperature reaches 165 degrees.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
