I’m always looking for quick and easy ways to spice up chicken breast, and this recipe for blackened chicken was the perfect answer! Marinating chicken in this delicious mix of spices makes it mouthwateringly tasty, and it’s so easy to make with a few basics ingredients. I also love to slice it up to make blackened chicken tacos!
What’s in this Blackened Chicken Breast Recipe?
Chicken: Use boneless, skinless chicken breasts; or use boneless thighs if you prefer. Unsalted Butter: Creates a seasoning marinade so the spices stick to the chicken–and it adds extra rich flavor. Blackened Seasoning: This is a combination of sweet and spicy paprikas, thyme, cumin, garlic powder, and onion powder.
For serving, I recommend adding a dollop of sour cream, some fresh lime juice, and a bit of cilantro to the ingredients list!
Variations on Blackened Chicken Seasoning
This chicken can be prepared with classic blackened seasoning, or try one of these variations:
Cajun: Paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper. Mexican-Inspired: Use a seasoning blend with flavors like chili powder, cumin, coriander, smoked paprika, garlic powder, and oregano. Mediterranean: Use a blend of herbs like dried oregano, basil, thyme, rosemary, garlic powder, and lemon zest. Asian-Inspired: Use a spice mix that includes ingredients like Chinese five-spice powder, ginger, garlic powder, soy sauce, and a touch of brown sugar. Smoky Chipotle: Add a smoky and spicy twist to your blackened chicken spices by incorporating chipotle powder or adobo sauce.
How to Store and Reheat
Store blackened chicken in an airtight container in the refrigerator for 3 days. Reheat on the stovetop over medium heat until fully warmed through.
How to Freeze
Freeze blackened chicken breast in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
I cooked this blackened chicken on the stovetop, but you can just as easily grill it, bake it, or Air Fry it like you would any chicken breast recipe. After cooking, let the chicken rest for 5 minutes before slicing. This time allows the juices to circulate and absorb, making sure the meat stays juicy! To double the recipe, stick to the same ratio of spices and butter, and spread over 4 chicken breasts. This chicken is delicious served with rice and veggies, pasta, on salads, or turned into tacos or fajitas.
How to Make Blackened Chicken Step by Step
Melt the Butter: Melt 4 tablespoons of unsalted butter in a small saucepan on very low heat; or melt in the microwave, stirring at 10-second intervals. Make Blackened Seasoning: Combine the melted butter with 2 teaspoons of sweet paprika, 2 teaspoons of spicy paprika, 2 teaspoons of ground thyme, 2 teaspoons of ground cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of kosher salt. Marinate the Chicken: Coat the 2 boneless, skinless chicken breasts with the blackened seasoning mixture, and let it marinate for 20 minutes. Cook Blackened Chicken: Melt the remaining 2 tablespoons of butter in a cast iron skillet over medium-high heat. Once heated, add the marinated chicken and cook for 7-8 minutes on each side, until cooked and charred. Serve: Remove chicken from heat and let it rest for 5 minutes. Then slice and squeeze fresh lime over top–I used about 2 tablespoons of lime juice, but you can adjust this to your preference. I recommend serving blackened chicken with cilantro and sour cream on the side!
More Seasoned Chicken Breast Recipes We Love
Pan Seared Chicken Breast Cajun Chicken Garlic Butter Chicken Pan Fried Chicken Breast Lemon Pepper Chicken
