Blackened Chicken Recipe

Blackened chicken is an easy, no-fail recipe that yields juicy, flavorful meat every time! You can customize the heat level of this Cajun favorite to suit your family's tastes. Make a double batch of the blackened seasoning because it's great on other meats and vegetables!

Course Main Course, Spice Mixes

Cuisine American

Keyword Blackened Chicken, Blackened Chicken Recipe, Blackened Chicken Seasoning, Blackened Chicken Thighs, How to Cook Blackened Chicken, How to Make Blackened Chicken

Prep Time 3

Cook Time 12

Resting Time: 5

Servings servings

Calories 240kcal

Author Faith Gorsky

Equipment

Large cast-iron skillet

Ingredients

1 tablespoon sweet paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper add more or less to taste
1 pound boneless skinless chicken thighs excess fat trimmed off
3 tablespoons avocado oil or another mild or neutral-flavored oil with a high smoke point, such as vegetable oil

US Customary - Metric

Instructions

Prep. Preheat the oven to 400F. Get out a medium-large cast-iron skillet.
Make the blackening spice mix. Add all spices to a small bowl and stir to combine.
Season the chicken. Season the chicken on both sides with the spice mixture.
Sear the chicken. Heat the cast-iron skillet over high heat until it’s very hot. Once hot, add the oil, and then carefully add the chicken in a single layer. Cook until blackened on both sides, about 1 minute per side, flipping once.
Finish in the oven. Transfer the skillet to the oven to finish cooking the chicken, about 8 to 10 minutes more. The chicken should reach an internal temperature of 165F on an instant-read thermometer when it’s fully cooked.
Let it rest. Once the chicken is out of the oven, let it rest for 5 to 10 minutes before thinly slicing.

Video

Notes

Serving Suggestion: In these photos, the chicken is served with homemade Rice a Roni and garnished with cherry tomatoes and parsley.
Storage: Once it's cooled to room temperature, store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Reheating Instructions:

You can reheat this in the microwave, stovetop, or oven.

For the microwave method, put the chicken on a microwave-safe plate, cover it with a damp paper towel, microwave it for 90 seconds, and then check it. If necessary, microwave in additional 30-second intervals until it's warm throughout.
To reheat this on the stovetop, heat a skillet over medium-low heat. Once the skillet is hot, add a drizzle of oil, and add then the chicken and a splash of water or broth. Cover the skillet with a lid and cook until warm throughout, about 5 to 10 minutes, adding a splash more liquid if necessary.
And to re-warm it in the oven, preheat the oven to 350F. Put the chicken in an oven-safe dish, add a splash of water or broth, and cover the dish with foil. Bake until heated through, about 15 to 20 minutes.

Nutrition