This one skillet blackened chicken is coated with spices from your pantry, making for a juicy and healthy dinner in under 15 minutes.

I'm a big fan of quick meals during the week and chicken is usually a go-to in this regard - from chicken francese to dragon chicken to apple cider chicken.
The great thing about chicken is it easily takes on the flavor you add. And make no mistake, the flavor with this blackened chicken comes from the homemade spice rub.
Why the Recipe Works
- Quick and easy to prepare - This is mentioned above but you can literally have this chicken done in 10 minutes. You just rub the spice ingredients on it and cook in the skillet until done.
- Healthy - There is no extra calories here for flavor. It comes from the spices.
- Loaded with flavor - The homemade spice mixture is both a little sweet and spicy, complementing the chicken perfectly. You could also use it to make blackened chicken alfredo.
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Ingredient Notes
- Olive oil - The fat needed to cook the chicken but canola oil or even butter works too.
- Chicken - For this dish I usually use chicken breasts and slice in half but you can use chicken cutlets or even chicken thighs as well.
- Spices - The combination of sugar and spices helps create that blackening crust and brings a little heat to the chicken.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the sugar and spices together for the rub and then liberally coat the chicken.
Add the oil to a skillet over medium-high heat and cook the chicken for 3-4 minutes per side or until done.
FAQs
No. Every grocery store sells blackened seasoning, but it really is easy to make on your own.
I would say it is in the mild category. It does have a slight heat to it but you can adjust by removing the cayenne pepper.
Food that is grilled just means it is cooked on a grill, over coals, gas or flame. Food that is blackened is coated with a traditional Cajun seasoning and then on very high heat, usually a cast iron skillet.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
Side Dish Options
The beauty of blackened chicken is it goes with a variety of side dishes, including:
- Crispy Roasted Potatoes
- Roasted Broccoli
- Corn Mango Salsa
- Southern Dirty Rice
- Roasted Carrots and Green Beans
- Cajun Corn
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to fit the chicken.
- Spatula - you want a thin/flexible spatula so you can get under and flip the blackened chicken.
Pro Tips/Recipe Notes
- Multiply the spice mixture by 4X and then save the rest in a jar for later use.
- You can adjust the spice level by adding or removing cayenne pepper in ¼ teaspoon increments.
- Make sure the skillet is hot before adding the chicken. It should be just beginning to smoke.
- Let the chicken rest for 5 minutes, covering with foil, before serving so the juices stay inside.
Other Chicken Recipes
If you’ve tried this blackened chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blackened Chicken
Ingredients
- 2 tablespoon olive oil
- 1 lb chicken breasts, sliced in half lengthwise
- 2 teaspoon light brown sugar
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub the seasoning into the chicken, making sure it's entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add chicken to skillet and cook for 4 minutes per side or until blackened. Remove from skillet and serve immediately.
Notes
- Multiply the spice mixture by 4X and then save the rest in a jar for later use.
- You can adjust the spice level by adding or removing cayenne pepper in ¼ teaspoon increments.
- Make sure the skillet is hot before adding the chicken. It should be just beginning to smoke.
- Let the chicken rest for 5 minutes, covering with foil, before serving so the juices stay inside.
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