Blackened Chicken – Spend With Pennies

This blackened chicken recipe is loaded with smoky, juicy flavor with a bold crust.

A mix of zesty spices, savory seasonings, and a bit of brown sugar creates a crispy rub for these pan-fried chicken breasts.

• Flavor: Blackened chicken is bold, smoky, and a little spicy, with a crisp, flavorful crust.
• Skill Level: This beginner-friendly recipe is easy peasy! Just cut and season the chicken and pan-fry until blackened.
• Technique: Pan frying on high heat ensures the crust is seared onto the chicken, making the chicken extra juicy inside.
• Recommended Tools: A meat thermometer is a must-have tool for ensuring proper doneness for all proteins, especially chicken.
• Serving Suggestions: Delicious hot or cold, use blackened chicken as a salad topper, in a wrap, or a hearty sandwich with a tangy coleslaw on ciabatta bread for a hearty sandwich.

What Is Blackened Chicken?

This recipe is all about the combination of savory and spicy flavors with a little sweetness to balance them out.

• Chicken: Chicken breasts work great in this recipe, but cutlets, boneless, skinless thighs, and even wings can be used.
• Sugar: Brown sugar glazes the seasonings into a crispy crust, but you can use a sugar-free brown sugar substitute, honey, or maple syrup.
• Seasonings: Feel free to adjust the seasoning amounts to suit your preference. If cayenne pepper is too spicy, swap it out for black pepper.

Storing Leftovers

Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days.

To freeze, let it cool completely, wrap it tightly, or store it in an airtight container, and label it with the date. It will last up to 3 months in the freezer.

Did you make this Blackened Chicken recipe? Leave a rating and comment below!

5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Blackened Chicken

Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Cook ModePrevent your screen from going dark

• In a small bowl, combine the paprika, smoked paprika, cumin, dark brown sugar, salt, oregano, garlic powder, onion powder, chili powder, and cayenne. Set the spice mixture aside.

• Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.

• Rub the blackened seasoning over both sides of the chicken.

• Heat the olive oil in a 12-inch skillet or cast iron skillet over medium heat.

• Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.

You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier. 
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
To bake in the oven:

1. Preheat the oven to 425°F.
2. Prepare the chicken as directed and rub it with oil and then the seasoning.
3. Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through. 

Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.