Easy Blackened Chicken (One-Pan Recipe!)

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You’ll want to try this perfect Blackened Chicken with its easy 30-minute recipe! Flavorful blackened chicken with a crispy exterior, juicy interior, and simple spice blend will be devoured and absolutely delivers restaurant-quality results at home.

Two seasoned, blackened chicken breasts on a white plate, garnished with fresh parsley and lemon slices.

🍗 This easy chicken recipe takes just 30 minutes from start to finish, making it perfect for busy weeknights when you need a satisfying meal without the fuss. The simple prep and cook method means you can have a restaurant-quality meal on the table in no time!

My 2 Best Tips For Making Blackened Chicken
Easy Blackened Chicken Recipe
How To Make Easy Blackened Chicken
Recipe FAQs
More Easy Chicken Recipes To Try

My 2 Best Tips For Making Blackened Chicken

Don’t Skip the Drying Step: Patting your chicken completely dry with paper towels is crucial for achieving that perfect blackened crust. Any excess moisture will create steam instead of the sear you want, resulting in less flavor and a less appealing texture.

Use Medium-High Heat for the Perfect Sear: The key to authentic blackened chicken is getting a good sear without burning the spices. Medium-high heat gives you enough heat to create that characteristic crust while preventing the seasonings from becoming bitter.

🩷 Melissa

You probably already have everything you need in your spice cabinet to season the chicken for this recipe! It uses common seasonings like paprika, garlic powder, and Italian seasoning to create a flavorful coating.

The combination of searing on the stovetop and finishing in the oven ensures your blackened chicken stays incredibly moist and tender. The technique locks in all the natural juices while creating that coveted crispy exterior.

This blackened chicken stores beautifully in the refrigerator for up to three days, making it ideal for meal prep. You can slice it for salads, use it in wraps, or reheat it as a quick protein for any meal throughout the week!

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Easy Blackened Chicken

By: Melissa Griffiths

You'll want to try this perfect Blackened Chicken with its easy 30-minute recipe! Flavorful blackened chicken with a crispy exterior, juicy interior, and simple spice blend will be devoured and absolutely delivers restaurant-quality results at home.

Prep: 15

Cook: 12

Total: 27

Servings:

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Ingredients

Instructions

Preheat your oven to 350°F. Slice each chicken breast in half horizontally to create 4 thin pieces of chicken breast. Pat the chicken dry with a paper towel and then coat each side with olive oil.
Whisk together the spices and sprinkle the blend over each side of the chicken.
Cook your chicken in an oven-safe pan or skillet over medium-high heat for 2-4 minutes per side, or until golden brown. (Don't’ worry about cooking your chicken all the way through on the stovetop. You just want to help sear the outside of the chicken.)
Once the chicken is golden brown, transfer the pan to the oven and continue cooking for 7 minutes or until the internal temperature reaches 165°F.
Remove from the oven and let the chicken rest for 3-5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is as juicy and flavorful as possible!

Notes

Test For Doneness: Don’t’ worry about cooking your chicken all the way through on the stovetop. You just want to help sear the outside of the chicken. This is going to help give the chicken a nice color and help lock in moisture. Use a thermometer to check your chicken if you have one. You don’t want to let it keep cooking past 165°F.

Tip For Over-Darkening: If the exterior is browning too quickly before the inside is cooked, reduce the heat slightly and consider covering the pan with foil during the oven portion. This will prevent over-browning while ensuring the chicken cooks through completely.

For Larger Portion Sizes: If you want large portion sizes then you can use 4 large chicken breasts. Instead of slicing the breasts in half you’ll want to pound the chicken out into thin sheets. After you pound your chicken you can continue following the directions as normal. And don’t forget to double everything else so you have enough seasoning for the extra chicken.

Spice Options: Other spices you can use on your blackened chicken include dried thyme, onion powder, and black pepper. I tried a couple different spice blends, but felt like the seasonings included in the recipe provided the most well-rounded flavor.

Serving Ideas: You can serve this chicken with a side of steamed veggies, air fried veggies, roasted potatoes, or a side salad. You really can’t go wrong with how versatile the chicken is!

Storing Leftovers: You can store leftover chicken in the fridge for up to 3 days. Reheat it in the microwave for about 45 seconds, or until hot in the middle.

Nutrition

Calories: 164kcal, Carbohydrates: 1g, Protein: 24g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 72mg, Sodium: 713mg, Potassium: 440mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 289IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

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How To Make Easy Blackened Chicken

Two raw chicken breasts on a white plate, surrounded by small bowls of olive oil, dried herbs, blackened chicken seasoning, spices, and salt, all arranged on a white marble surface.

Step 1: Preheat your oven to 350°F. Slice each chicken breast in half horizontally to create 4 thin pieces of chicken breast. Pat the chicken dry with a paper towel and then coat each side with olive oil.

Raw, seasoned chicken breasts are arranged on a white plate. The chicken is coated with a blackened chicken spice blend and herbs, sitting on a white marble surface.

Step 2: Whisk together the spices and sprinkle the blend over each side of the chicken.

Four seasoned blackened chicken breasts cooking in a black cast iron skillet on a white marble surface.

Step 3: Cook your chicken in an oven-safe pan or skillet over medium-high heat for 2-4 minutes per side, or until golden brown.

Step 4: Once the chicken is golden brown, transfer the pan to the oven and continue cooking for 7 minutes or until the internal temperature reaches 165°F. Remove from the oven and let the chicken rest for 3-5 minutes before slicing.

Recipe FAQs

How can I tell when my blackened chicken is fully cooked?

The most reliable way is to use a meat thermometer to check that the internal temperature reaches 165°F. If you don’t have a thermometer, the chicken should feel firm to the touch and the juices should run clear when pierced with a knife.

What if I don’t have an oven-safe skillet?

If you don’t have an oven-safe pan, you can transfer the seared chicken to a baking dish before putting it in the oven. Just make sure to transfer it quickly to maintain the heat and continue cooking without interruption.

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes! Chicken thighs work wonderfully for blackened chicken and will actually stay even more moist due to their higher fat content. Cook them for an additional 3-5 minutes in the oven to ensure they reach the proper internal temperature of 165°F.