Blackened Chicken Breast That Stays Juicy and Bold (60-70 chars)

This blackened chicken breast recipe delivers a smoky, spicy crust with juicy meat inside, perfect for weeknight meals or meal prep.

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This blackened chicken breast recipe delivers a smoky, spicy crust with juicy meat inside, perfect for weeknight meals or meal prep. You will love the crispy exterior and simple pantry spices that transform plain chicken into a dinner that feels special.

Why this recipe works

• Bold spice blend creates an irresistible crust while locking in juices.
• Quick cook time, 20 minutes from start to finish, great for busy nights.
• Uses pantry staples, no fancy equipment required.
• Versatile for salads, tacos, pasta, or meal prep.

In case you want a saucy twist, this version pairs beautifully with a creamy Alfredo, see the easy blackened chicken Alfredo recipe for ideas.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 ounces each
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Ingredient notes and substitutions

• Chicken breasts, choose even-thickness pieces for even cooking. Substitute with boneless chicken thighs if you prefer darker meat, increase cook time slightly.
• Olive oil, use avocado oil for a higher smoke point.
• Paprika, smoked paprika adds extra depth if you have it.
• Cayenne pepper, reduce to 1/2 teaspoon for milder heat, or swap for chili powder for a different profile.

Photo of ingredients laid out, ready to prep.

Where to find specialty items, smoked paprika or higher heat chilies are available at most grocery stores, or order online for bulk pantry stocking. For a creamier meal pairing, try the blackened chicken Alfredo sauce options to serve alongside.

STEP-BY-STEP

1. In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper to create the blackening blend. Tip, whisk until evenly combined so no clumps remain. {image_3}
2. Rub the chicken breasts with olive oil and then coat evenly with the spice blend. Check that each piece is fully coated, press the seasoning gently into the meat for better adhesion. {image_4}
3. Heat a skillet over medium-high heat and add the seasoned chicken. Use a heavy skillet like cast iron for best crust formation.
4. Cook for about 5-7 minutes on each side until the chicken is cooked through and has a blackened crust. Visual cues, you want a deep brown to near-black crust and an internal temperature of 165 F when checked with an instant-read thermometer. {image_5}
5. Remove from heat, let it rest for a few minutes, then slice and serve. Resting allows juices to redistribute, keeping the chicken tender.

For more high-protein chicken ideas to rotate through your week, check out this collection of high protein chicken recipes.

TIPS & VARIATIONS

Make-ahead and storage instructions

• Refrigerate cooked chicken in an airtight container for up to 4 days.
• Freeze sliced chicken for up to 3 months, thaw overnight in the fridge before reheating.
• Reheat gently in a 350 F oven or in a covered skillet over low heat to avoid drying out.

Recipe variations

• Low-carb, serve sliced over a bed of mixed greens with avocado and a squeeze of lime.
• Gluten-free, this recipe is naturally gluten-free, verify spices if you are sensitive.
• Keto-friendly, swap out any sugar-containing spice blends and serve with cauliflower mash.
• Spicy-sweet, add a light honey glaze after cooking for a sweet contrast to the heat.

Serving suggestions

• Slice over Caesar salad, toss into tacos with pickled onions, or serve with rice and roasted vegetables. For a Mexican-inspired route, try pairing with the best chicken enchiladas recipes to mix flavors.

Pro tips for best results

• Pound thicker ends to even thickness for uniform cooking.
• Preheat the skillet fully before adding chicken to promote immediate searing.
• Use an instant-read thermometer rather than time alone for reliable doneness.

COMMON MISTAKES TO AVOID

1. Not preheating the skillet, results in poor sear, fix by heating until very hot before adding chicken.
2. Overcrowding the pan, causes steaming instead of blackening, cook in batches to maintain high heat.
3. Skipping the resting step, juices will run out and leave meat dry, tent with foil and rest 5 minutes.
4. Unevenly seasoned chicken, leads to bland spots, press the rub into the meat and re-check coverage.
5. Relying only on time to judge doneness, can result in undercooked or overcooked chicken, use a thermometer to confirm 165 F interior.
6. Using low smoke point oil, leads to burnt oil flavor, choose olive or avocado oil to keep flavors clean.
7. Cutting into chicken immediately after cooking, causes juices to escape, slice after resting to retain moisture.

For a richer, creamy chicken chili twist that complements leftovers well, explore these creamy white chicken chili recipes.

Blackened Chicken Breast

This blackened chicken breast recipe delivers a smoky, spicy crust with juicy meat inside, perfect for weeknight meals or meal prep.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 290 kcal

Ingredients

  

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Chicken and Seasonings

• 4 pieces boneless, skinless chicken breasts, about 6 ounces each Choose even-thickness pieces for even cooking. Substitute with boneless chicken thighs if preferred.
• 2 tablespoons olive oil Use avocado oil for a higher smoke point.
• 2 teaspoons paprika Smoked paprika adds extra depth.
• 1 teaspoon cayenne pepper Reduce to 1/2 teaspoon for milder heat.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

Preparation

• In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper to create the blackening blend.
• Rub the chicken breasts with olive oil and coat evenly with the spice blend, ensuring each piece is fully coated.

Cooking

• Heat a skillet over medium-high heat and add the seasoned chicken. Use a heavy skillet like cast iron for best results.
• Cook for about 5-7 minutes on each side until the chicken is cooked through and has a blackened crust.
• Remove from heat, let it rest for a few minutes before slicing and serving to allow juices to redistribute.

Notes

Refrigerate cooked chicken in an airtight container for up to 4 days. Freeze sliced chicken for up to 3 months. Reheat in a 350 F oven or covered skillet over low heat. Serve sliced over mixed greens or in tacos.

Nutrition

Serving: 1gCalories: 290kcalProtein: 40gFat: 14gSaturated Fat: 2gSodium: 600mg

Keyword Blackened Chicken, Healthy Dinner, Quick Chicken Recipe

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