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Easy Blackened Chicken Recipe: 3 Best Ways to Make It at Home

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This easy blackened chicken recipe comes together in under 20 minutes with a bold, smoky spice rub. Tested three ways—pan-seared, oven-baked, and grilled—it’s a foolproof, fast, and delicious dinner that looks and tastes like you spent hours cooking.

Ingredients

Scale
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt (fine sea salt)
  • ½ teaspoon black pepper (freshly ground)
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon avocado oil or canola oil

Instructions

  1. Make the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Whisk until evenly distributed.
  2. Prep the chicken: Pat chicken breasts dry with paper towels. If very thick (over 1 inch), butterfly or pound to even thickness. Brush each breast all over with melted butter, then generously coat both sides with the spice rub, pressing it in. Let sit for 5 minutes.
  3. Pan-Seared Method (Favorite): Place a cast-iron skillet over medium-high heat and add avocado oil. Wait until oil is shimmering and almost smoking. Carefully place chicken in the hot skillet (should sizzle loudly). Cook for 4-5 minutes without moving, then flip and cook another 4-5 minutes until internal temperature reaches 165°F. Let rest 5 minutes before slicing.
  4. Oven-Baked Method: Preheat oven to 400°F. Place seasoned chicken on a parchment-lined baking sheet. Bake for 15-18 minutes, flipping halfway, until internal temperature reaches 165°F. For extra color, broil for the last 2 minutes.
  5. Grilled Method: Preheat grill to medium-high heat (400-450°F). Clean and oil grates well. Place chicken on grill and cook for 5-6 minutes per side with lid closed, until internal temperature reaches 165°F.
  6. Let the chicken rest on a cutting board for 5 minutes before slicing against the grain.

Notes

For best results, let chicken sit at room temperature for 15 minutes before cooking. Don’t skip the butter—it’s essential for the crust. Get the pan screaming hot before adding chicken. Don’t overcrowd the pan; cook in batches if needed. Let chicken rest for 5 minutes after cooking. Use a meat thermometer to ensure internal temperature reaches 165°F. The spice rub can be stored in an airtight jar for up to 3 months.

Nutrition

Keywords: blackened chicken, easy blackened chicken, blackened chicken recipe, pan-seared chicken, oven-baked chicken, grilled chicken, spicy chicken, low-carb chicken, keto chicken, gluten-free chicken

Find it online: https://bouncybowl.com/easy-blackened-chicken-recipe-3-best-ways-to-make-it-at-home/