Name: Blackened Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Cajun
Ingredients: 1½ lbs chicken breast, boneless & skinless (thighs also work); 2 tsp avocado oil; ¾ tsp smoked paprika; ½ tsp cayenne pepper (adjust to taste); ½ tsp dried thyme; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp fresh cracked black pepper; ½ tsp dried oregano; ½ tsp kosher salt

Why You’ll Love This Recipe

I like this recipe because it takes simple chicken breasts and turns them into something full of flavor with just a few spices. It’s versatile enough to pair with rice, salads, or vegetables, and I can adjust the spice level to my taste. I also enjoy that it cooks fast in a skillet, making it perfect for busy nights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ lbs chicken breast, boneless & skinless. Thighs will also work
▢2 tsp avocado oil

Blackened Seasoning
▢¾ tsp smoked paprika
▢½ tsp cayenne pepper, more or less as needed
▢½ tsp dried thyme
▢1 tsp garlic powder
▢½ tsp onion powder
▢½ tsp fresh cracked pepper
▢½ tsp dried oregano
▢½ tsp kosher salt

Directions

In a small bowl, mix together smoked paprika, cayenne pepper, thyme, garlic powder, onion powder, black pepper, oregano, and salt to make the blackened seasoning.
Pat the chicken dry with paper towels and rub it evenly with avocado oil.
Coat the chicken thoroughly with the seasoning mix, pressing it in so it sticks.
Heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 4–5 minutes on each side, depending on thickness, until a dark crust forms and the internal temperature reaches 165°F (74°C).
Remove from the skillet and let the chicken rest for 5 minutes before slicing and serving.

Servings and Timing

This recipe makes about 4 servings. It takes 10 minutes to prepare and around 10 minutes to cook, so I can have it ready in about 20 minutes total.

Variations

Sometimes I use chicken thighs instead of breasts for extra juiciness. If I want it spicier, I add more cayenne or a pinch of chili flakes. For a smoky twist, I swap avocado oil with butter for extra richness. I also enjoy slicing the chicken to use in wraps, tacos, or salads.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the chicken gently in a skillet over medium-low heat or in the oven at 350°F until heated through. The microwave works too, but I prefer slower reheating to keep it juicy.

FAQs

Can I grill this instead of pan-searing?

Yes, I grill it over medium-high heat for the same amount of time.

What sides go best with blackened chicken?

I like pairing it with roasted vegetables, rice, or a crisp salad.

Can I make the seasoning ahead of time?

Yes, I mix a larger batch and store it in a spice jar for quick meals.

Is this recipe very spicy?

It has some heat, but I adjust the cayenne to make it milder or hotter.

Can I use olive oil instead of avocado oil?

Yes, but I prefer avocado oil since it has a higher smoke point.

How do I know when the chicken is done?

I use a meat thermometer to check that it reaches 165°F internally.

Can I bake the chicken instead?

Yes, I bake it at 400°F for about 20–25 minutes, depending on thickness.

Can I use this seasoning on other proteins?

Yes, it tastes great on shrimp, fish.

How do I keep the chicken from drying out?

I avoid overcooking and always let it rest before slicing.

Can I meal prep this recipe?

Yes, I cook extra and slice it for salads, wraps, or grain bowls throughout the week.

Conclusion

This blackened chicken is one of my favorite quick and flavorful meals. I enjoy how the spices create a smoky, slightly spicy crust while keeping the chicken juicy inside. It’s versatile, easy to prepare, and perfect for adding bold flavor to my weeknight dinners.