This Blackened Chicken recipe is a soft, tender chicken breast with a spicy black crust made from spices.
It’s a delicious healthy chicken recipe to serve as a main or to top up a salad.
What’s Blackened Chicken?
Blackened chicken is a piece of chicken coated with a blend of spices that turns black when pan-seared or grilled.
Blackened chicken is not burnt or charred chicken. It’s the spice blend that gives the meat its color, not the cooking method.
How To Make Blackened Chicken
It’s so simple to make blackened chicken breast and so delicious. If you love crusty chicken without using breadcrumbs, it’s for you.
All you need are a few spices to make the blackening spices that will turn your chicken breast into delicious crusty spicy chicken pieces.
- Chicken Breast – Boneless, skinless chicken breast with a medium size of about 6 oz each (170 grams).
- Kosher Salt
- Black Pepper
- Melted Butter or olive oil
- Paprika – or smoked paprika.
- Onion Powder
- Dried Thyme
- Dried Oregano
- Garlic Powder
- Cayenne Pepper
- Avocado Oil – to cook the chicken
Blackening Seasoning Preparation
First, in a small bowl, combine all the blackening seasoning ingredients: paprika, onion powder, dried thyme, dried oregano, garlic powder, and cayenne pepper.
Stir very well to make sure everything is evenly combined. Set aside.
Place the chicken breast in front of you on a chopping board and rub both sides with kosher salt and pepper.
Next, melt the butter in a small bowl in the microwave or under medium heat in a non-stick saucepan.
Pour the cooled melted butter onto the chicken breast and rub it all over.
You can also use vegetable oil, but butter is the best option as it adds a delicious flavor to the spice crust and it darkens it more than oil.
Now, use a teaspoon to sprinkle some blackening spices on top of the breast. Use your hands to pat and rub the mix, adding more if needed, until it’s fully covered on one side.
Flip the chicken breast and repeat on the other side.
I like to sprinkle the spices and not pour them all on the breast because sometimes, you don’t use the whole seasoning batch in the recipe.
This is because each breast, even if of the same weight, can be wider and require more seasoning than others.
If you have seasoning leftovers that didn’t touch the raw meat, you can store it for up to 3 months in a glass mason jar in the pantry.
There are two ways to cook blackened proteins recipe. First, preheat the oven to 450°F (230°C).
Warm a non-stick cast-iron or oven-safe skillet over medium-high heat with avocado oil.
Add the coated chicken breasts and cook them for one minute on each side until the crust starts to set.
Pop the skillet into the preheated oven and bake the meat for 10 to 12 minutes.
Another option is to cook the chicken in the air fryer at 400°F (200°C) for 10 to 12 minutes.
To make the best blackened chicken recipes, wait until the internal chicken temperature reaches 160°F (74°C) before removing it from the oven.
The breast should be dark, black, and crusty.
Resting And Serving
Remove from the oven and cover the hot pan with a piece of foil. Wait for 3 minutes before serving.
This extra step makes the center of the chicken breast ultra moist and juicy.
This chicken breast with a blackened crust makes a very healthy dinner and tastes amazing with some roasted vegetables such as tomatoes or sweet potatoes, lettuce, salad, pasta, or creamy casseroles.
Here are some of the recipes I like to serve with this chicken recipe:
Below are some substitution suggestions for some of the ingredients if needed.
- Dairy-Free – Replace the butter with dairy-free butter or olive oil.
- Low-FODMAP – Skip the garlic and onion powder. Try ground cumin instead.
- Meat-Free – This recipe works very well with drained firm tofu instead of Chicken.
You can store cooked chicken leftovers in an airtight container in the fridge for up to 2 days.
Or they can be frozen for later. They last for up to one month in a sealed container in the freezer.
Thaw the chicken in the fridge the day before.
Frequently Asked Questions
Yes, you can put the chicken breast on a hot grill. Cook it uncovered for 1 minute on both sides.
Then, close or cover the meat with foil and cook it until black.
Absolutely, you can use chicken tenderloins, chicken thighs, or any chicken part as long as it’s skinless and boneless.
Yes, but you can only keep seasoning leftovers that didn’t come into contact with raw meat.
If the seasoning mixture has been in contact with raw meat, it can carry bacteria and must be discarded.
No, if your blackened chicken taste burnt, it has cooked for too long. The blackened layer should be quite thin.
More Chicken Recipes
Below are some more chicken recipes for you to try.
Have you tried this easy blackened chicken recipe? Share a comment or review below!
Want My Kitchen Equipment?
- 2 Chicken Breast boneless, skinless (6 oz, 170 g each)
- ½ tablespoon Kosher Salt
- ⅛ teaspoon Pepper
- 2 tablespoons Melted Butter
- 2 tablespoons Paprika
- ½ tablespoon Onion Powder
- 1 tablespoon Dried Thyme
- 1 tablespoon Dried Oregano
- ½ tablespoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
To cook meat
- 2 teaspoons Avocado Oil
- Preheat oven to 450°F (230°C).
- In a bowl, stir all the blackening seasoning spices. Set aside.
- Season the chicken breast on both sides with Kosher salt and black pepper.
- Brush both sides of the breast with cooled, melted butter or olive oil.
- Sprinkle a teaspoon of blackened seasoning on one side of the breast, press it and rub it to stick to the chicken. Add more if needed. You shouldn't see any pink meat as it should be covered with spices.
- Flip the chicken over and repeat until both sides are fully coated with a thick layer of spices. If you have spices leftovers that haven't been in contact with raw meat, store them for up to 3 months in a glass mason jar in the pantry.
- Discard excess spices that get in contact with raw meat for food safety.
- Warm a non-stick cast-iron skillet over high medium-high with avocado oil.
- Add the seasoned chicken breasts and cook them for 1-2 minutes on both sides to sizzle the meat.
- Place the skillet in the oven and keep cooking until the chicken is crusted. It takes about 10-12 minutes. Insert a meat thermometer in the thicker part of the chicken breast. When the internal temperature reaches 160°F (74°C), remove it from the oven. The meat inside should be white, not pink.
- Keep the chicken in the skillet, cover it with foil if needed to keep it warm, then slice and serve it as a main dish.
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Preparation:Under 30 Minutes
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You have made some of my favorite recipes, thank you for all of your effort! I scrolled across this delicious sounding recipe and wonder how it comes up to 5 carbs. I would guess, by just browsing the ingredients that it is close to 1.
The carbs come from paprika (2.5g of net carbs in 2 tablespoons), onion powder (2.5g NC in 1/2 tbsp), thyme (1g NC in 1 tbsp), oregano (1g nc in 1 tbsp), etc.
All of that is divided by 2 for the 2 servings.
It’s important not to dismiss herbs and spices in carb calculation as they bring quite a bit.