Juicy Spicy Blackened Chicken (Printable)
Juicy chicken with spicy blackened coating, crispy smoky crust and tender meat. Ready in 25 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Blackening Spice Mix
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried oregano
07 - 1 teaspoon cayenne pepper (adjust to taste)
08 - 1 teaspoon freshly ground black pepper
09 - 1 teaspoon kosher salt
→ For Cooking
10 - 2 tablespoons olive oil or melted butter
11 - Lemon wedges, for serving
12 - Fresh parsley, chopped (optional, for garnish)
# How To Make:
01 - Preheat a large cast-iron skillet over medium-high heat until very hot, approximately 5 minutes.
02 - Pat chicken breasts thoroughly dry with paper towels to ensure proper spice adhesion.
03 - Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and kosher salt in a small bowl.
04 - Brush both sides of each chicken breast with olive oil or melted butter, then generously coat with the spice mixture, pressing gently to adhere.
05 - Place chicken breasts in the hot skillet and cook undisturbed for 4 to 5 minutes until a dark, nearly blackened crust forms.
06 - Flip the chicken and cook another 4 to 5 minutes, or until the internal temperature reaches 165°F and juices run clear.
07 - Remove from heat and let rest for 2 to 3 minutes before slicing and serving hot, garnished with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The spice crust creates this incredible crunchy exterior that gives way to the most tender meat inside
- Everything happens in one pan in under fifteen minutes so weeknight dinner feels like a restaurant meal
02 -
- Your kitchen will get smoky and that is completely normal so turn on your vent fan and maybe open a window before you start cooking
- The spices will look much darker than you expect them to and that blackened crust is exactly what you are looking for not burnt food
03 -
- Pounding the chicken to even thickness before seasoning is the single best thing you can do for consistent results
- Butter gives better browning but olive oil handles the high heat better without burning so choose based on your skillet and comfort level