Blackened Chicken
Published June 17, 2023 • Updated February 1, 2026
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This easy blackened chicken recipe gets its flavor from a charred Cajun spice blend pressed into tender chicken breast and cooked fast over high heat. It's one of my favorite keto dinners because you get restaurant-quality chicken in less than 15 minutes.
Blackened chicken pairs bold spice flavors with smoky, charred textures for a simple chicken dinner that is delicious over a bed of Caesar salad or served alongside cilantro lime rice. It’s naturally low carb and packed with protein, so it fits right into a keto meal plan.
What is blackened chicken?
“Blackening” usually involves coating a bold Cajun spice mix to a quick-cooking protein like chicken or fish. It’s then seared in a piping hot cast-iron or stainless steel skillet until the blend of fat and spices begin to smoke and char without completely burning.
This Cajun chicken recipe starts with a homemade spice blend of smoked paprika, salt, cumin, thyme, onion powder, black pepper and cayenne pepper for some kick. I prefer smoked paprika over regular paprika because it adds to the smoky profile of the dish.
Butterflied chicken breasts are thoroughly coated in this rich spice mixture and then seared in a hot cast-iron skillet. Fast high-heat searing gets that signature charred appearance on the chicken while keeping it juicy and tender. After a quick sear, I transfer the chicken to a preheated oven, a crucial step that ensures it cooks through without losing additional moisture. The result is a flavorful, smoky blackened chicken in record time without turning your kitchen into a smoky mess.
How to make blackened chicken
To make blackened chicken, start by making the Cajun spice blend and preparing the chicken so that it is the same thickness for even cooking.
- Cajun spice mix – Combine smoked paprika, salt, ground cumin, dried thyme, onion powder, black pepper and cayenne pepper.
- Butterfly the chicken – Using a sharp knife, butterfly each chicken breast completely to get four thin slices of chicken. Pat them dry with a paper towel. Then spray with cooking oil to help the spices stick to the chicken.
- Heat the skillet – Use a cast iron skillet or stainless steel skillet to cook the chicken. Heat the pan on the stovetop over high heat until it’s very hot (takes about 5 minutes). DO NOT add oil or butter to the skillet or else they will burn, smoke and might cause a fire. Add the chicken to the hot skillet. Make sure the skillet is not overcrowded to prevent steaming, and sear the cajun chicken on each side for one minute or until the spices have charred and create a blackened crust.
- Finish in the oven – Transfer the chicken to a baking sheet lined with parchment paper or foil (or keep in the castiron skillet) and bake in a preheated oven at 350 °F for 5-8 minutes or until the internal temperature reaches 160 °F.
Allow the chicken to rest before slicing into it. This method gives a deliciously smoky, juicy blackened chicken breast.
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Ingredients
4 teaspoons smoked paprika -
1 tablespoon salt
-
1 teaspoon ground cumin
-
1 teaspoon dried thyme
-
1 teaspoon onion powder
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1 teaspoon black pepper
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¼ teaspoon cayenne pepper, optional
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2 skinless, boneless chicken breasts
Step by Step Instructions
Step by Step Instructions
Mix blackening seasoning
Preheat oven to 350 °F. Place a sheet of parchment paper or foil on a baking tray (unless using a cast-iron skillet or oven-proof stainless steel skillet). Set aside. In a small bowl, combine smoked paprika, salt, cumin, thyme, onion powder, black pepper and cayenne pepper.
- 4 teaspoons smoked paprika
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, if using
Heat the skillet
Heat a cast-iron or stainless steel skillet over high heat until piping hot or it starts to smoke. DO NOT add oil or butter to the skillet.
Cut chicken into thin large pieces
Cut the chicken breast in half (like butterflying it) to create two thin slices of chicken breast. To do this, put your hand on the smooth side of the chicken breast to stabilize it as you cut. Using a sharp knife, start at the thick end of the breast, cut horizontally into the breast, running the knife parallel to the cutting board. Pat dry with a paper towel.
- 2 large skinless, boneless chicken breasts
Coat chicken
Spray the chicken breasts on both sides with cooking oil. Transfer Cajun seasoning to a small plate. Working with one slice of chicken at a time, transfer to the plate to coat the seasoning on all sides of the chicken.
Blacken the chicken
Place chicken into the hot skillet leaving space in between each piece of chicken. (Don’t overcrowd the skillet). Cook for 1 minute, flip and cook for a minute on the other side or until a charred crust has formed. Transfer to the prepared baking sheet or keep in the skillet if using cast iron or an ovenproof skillet.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Yes, you can definitely use chicken thighs instead of chicken breasts for this recipe! Thighs are a great option because they're juicy and have a lot of flavor. Since thighs are typically a bit smaller and have more fat than breasts, they can handle high heat really well.
You likely won't need to adjust the skillet cooking time much. For the oven, thighs might cook a little faster than breasts. Just make sure they hit an internal temperature of 160°F for doneness! The temp will continue to rise as you remove them.
I ended up using less cayenne since I was cooking for my kids too, but it still had a great depth of flavor. The chicken was juicy and paired well with a side of cauliflower mash.
This came out really tasty and super juicy. I toned down the salt like the previous reviewer mentioned and it was just right for me. Will make again.
This turned out great and had just the right amount of spice. I used my cast iron and the chicken got a good crust. Will try again with a bit less salt next time.
Pretty easy to make and the flavor was bold without being too spicy. I used slightly less salt like another commenter suggested and it came out nicely.