Blackened Chicken

Blackened chicken isn’t blackened because it’s burnt. It’s rubbed in a layer of ultra-flavorful seasoning that colors the chicken and darkens during cooking. Think of all your favorite spices: garlic powder, onion powder, paprika, cumin, cayenne and more. They’re all here, making this the tastiest chicken breast you’ll ever eat. And while you can make it spicy, you’re in control of the heat level. Here’s exactly how to make blackened chicken, and if you happen to have leftovers (no guarantees!), we know a few leftover chicken recipes.

Serve blackened chicken as a hearty sandwich, over a tangle of creamy pasta, or alongside grilled sweet corn or a loaded baked potato.

Ingredients for Blackened Chicken

• Cumin: Ground cumin is the backbone of many seasoning blends. It’s subtle and earthy, with a light citrus scent.
• Creole seasoning: Creole seasoning is a savory flavor bomb, with heavy hitters like onion powder, garlic powder, paprika and lots of herbs. While it’s easy to confuse Creole and Cajun, Creole seasoning is more herb-forward.
• Southwest chipotle seasoning: While there may be some overlap between the Creole blend and Southwest seasoning, this blend typically has a mix of warm peppers.
• Lemon-pepper seasoning: This blend adds black pepper and some bright lemon notes.
• Cayenne pepper: This is the main heat in this blackened chicken recipe, so use as much or as little as you like.
• Chicken breasts: Boneless skinless chicken breast halves cook up quickly, and they’re easy to season.

Directions

Step 1: Season the chicken

Mix the cumin, Creole seasoning, Southwest seasoning, lemon-pepper seasoning and cayenne pepper, then generously sprinkle the mixture over the chicken.

Step 2: Brown the chicken

Preheat the oven to 350°F. In a large skillet, heat the oil over medium-high heat. Working in batches, brown the chicken on both sides until it’s golden brown.

Transfer the chicken to a greased 15x10x1-inch baking pan. Bake it, uncovered, for 12 to 15 minutes, until a thermometer reaches 165°.

Blackened Chicken Variations

• Grill it: Skip the skillet and the oven, and cook the chicken on the grill for extra char and flavor.
• Try it on pork chops: If you love these flavors, they will work on proteins other than chicken, like pork or fish.
• Make blackened potatoes or squash: Give roasted potatoes or butternut squash the Creole treatment by tossing them in oil and the same seasoning blend.

How to Store Blackened Chicken

Store leftover cooked chicken in a covered container in the refrigerator for three to four days.

Can you freeze blackened chicken breast?

Cooked, seasoned chicken can be wrapped tightly and frozen for up to six months. Thaw it overnight in the refrigerator, then reheat it gently in the oven.

Blackened Chicken Tips

How can I make the juiciest chicken breasts?

Chicken breasts get dry if they’re overcooked. The trick here is to cut your chicken breasts in half horizontally if they’re extra thick, then sear them quickly and watch them closely in the oven. As soon as they reach a safe temperature (an instant-read thermometer is perfect for this job), remove them from the oven to a plate. Tent the plate with foil and let them rest for 5 to 10 minutes before cutting them.

What are some creative ways to use up leftover blackened chicken?

There are endless possibilities for this flavor-packed chicken. Add some to a Western-style omelet, top a green, leafy salad, add protein to a burrito bowl with rice and beans, stuff a quesadilla or make chicken tacos.

Are there substitutions for these seasoning blends?

If you don’t have all the seasoning blends, check out recipes to make your own (here’s our Creole seasoning mix and our Southwestern seasoning mix). It’s such a flavorful mix that if you’re missing one or two ingredients it won’t ruin the dish. Keep the savory cumin, onion and garlic powder, make sure you have some fragrant herbs, and then a mix of warm black pepper and chile powders will add the heat.