Creole Blackened Chicken Recipe
Creole Blackened Chicken Recipe photo by Taste of Home
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Creole Blackened Chicken Recipe

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I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper.—Lauren Hardy, Jacksonville, FL
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 2 tablespoons ground cumin
  • 2 tablespoons Creole seasoning
  • 2 tablespoons salt-free Southwest chipotle seasoning blend
  • 4 teaspoons lemon-pepper seasoning
  • 1 teaspoon cayenne pepper
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil

Nutritional Facts

1 chicken breast half : 222 calories, 8g fat (1g saturated fat), 94mg cholesterol, 813mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat.


  1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan.
  2. Bake, uncovered, 12-15 minutes or until a thermometer reads 165°. Yield: 8 servings.
Originally published as Creole Blackened Chicken in Simple & Delicious June/July 2013, p24

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Melongal User ID: 1562774 220426
Reviewed Feb. 13, 2015

"I made this for dinner tonight and it was delicious! I think it would be great on fish as well. I put the spice mix in a shallow bowl and pressed the moistened (with just water) chicken into the spice mixture rather than just sprinkling the spices on the chicken.. I used thin breast cutlets and the 12 minutes in the oven following the browning on the stove was perfect. I did check the chicken temp. with an instant read thermometer. This recipe had a good kick to it. I'll definitely make it again, and will definitely try it with fish, too!"

chris_giles18 User ID: 2108383 114643
Reviewed Sep. 23, 2014

"My husband loved it. It was definitely spicy and we used ranch dressing as a dip for it. Next time, I will use less cayenne pepper for sure."

rllewis7 User ID: 7124309 114633
Reviewed Feb. 6, 2014

"This chicken was so flavorful and tender. I omitted the cayenne pepper-just for personal taste preferences- and the spice mixture was the perfect balance of warmth and freshness."

MY REVIEW User ID: 3102613 177715
Reviewed Jan. 14, 2014

"I needed a last minute main course and this fit the bill. We like spicy food and this is definitely spicy as listed. chicken salad with the leftovers has already been requested."

meaganteal User ID: 814898 193136
Reviewed Nov. 23, 2013

"This was spicy, but my husband and I liked it. Might tone the spice down next time for the kids. Leftovers were good on a salad."

JanaTheTeacher User ID: 5321418 193123
Reviewed Jul. 19, 2013

"Very spicy (yum)! Couldn't find Creole seasoning at the grocery store, so I used Cajun seasoning instead (probably the same?). I baked the chicken for 35 min. (rather than the 12-15 min. per recipe). It was a big hit. Looking forward to using the leftover to make a spicy chicken salad!"

TeresaWitt User ID: 4117537 177210
Reviewed Jun. 9, 2013

"This was very easy and quick. The flavor was quite good, but a little strong. The next time I make it, I will probably use about half as much spices."

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