Using your cast-iron skillet to make this easy Cajun Blackened Chicken Recipe couldn't be more simple. Whipping this up for a weeknight dinner for the family will have everyone coming back for seconds.
Blackened chicken is one of those dinner recipes that can be made year-round, it's a great addition to your regular rotation. Chef Paul Prudhomme invented this seasoning blend and style of cooking.
Tender pieces of chicken rubbed down with blackened seasoning will turn a simple dinner into a Cajun recipe that is heaven-sent.
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What makes this recipe so yummy
First of all using your own homemade blackened seasoning means you can tweak to your preferences. Like it hotter, add more cayenne pepper, etc.
Anything blackened is a south Louisiana staple. Some of our favorite ways to use these spices is:
- Blackened Shrimp
- Blackened Redfish
- Blackened Steak
- Blackened Pork
Blackened Chicken Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: The secret to real blackened chicken is a hot, hot skillet - cast iron if you have it. Let it heat up for a good 3 to 4 minutes before the chicken goes anywhere near it. If the pan isn't hot enough, the spices won't form that beautiful dark crust - they'll just sit there and steam. You want to hear that loud sizzle the second the chicken hits the pan for it to sear. And don't worry about a little smoke - that's how you know you're doing it right! Just crack a window or turn on that vent hood.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Try chicken thighs. Boneless skinless chicken breasts are what I use here, but blackened chicken thighs are just as good - maybe even juicier. Thighs are more forgiving if you cook them a minute too long, so they're great for beginners. Just add a couple extra minutes to the cook time.
- Make it your own with the seasoning. If you don't have my homemade blackened seasoning on hand, a good store-bought Cajun seasoning or Creole seasoning will work in a pinch. Just check the salt level first - some brands are saltier than others. And if you like extra heat, add a little more cayenne pepper. Down here, we don't judge!
- Swap the protein. This blackening method works beautifully on more than chicken. Try it with shrimp, catfish, redfish or even pork chops. Blackened shrimp cooks in just a couple minutes, so keep a close eye on it.
- Turn it into a meal. Slice this chicken over a salad, stuff it in a po'boy, toss it with pasta and a creamy Cajun sauce, or serve it in tacos. Leftover blackened chicken is one of the hardest-working things in my fridge.
- Make it dairy-free. Skip the butter at the end and drizzle a little olive oil instead. You'll still get that bold, smoky Cajun flavor.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
My spices burned and taste bitter. Your skillet was probably too hot for too long, or the chicken cooked too slowly over that high heat. Blackened is not the same as burnt! The flavorful crust should be dark brown, not black and ashy. Pound your chicken to an even thickness so it cooks fast, and if your pan starts smoking heavily, pull it off the heat for a few seconds.
The seasoning won't stick to my chicken. Make sure you pat the chicken dry with paper towels first, then rub it with oil before the seasoning goes on. Wet chicken plus seasoning equals a soggy mess. Dry chicken, then oil, then seasoning - in that order.
My chicken is dry. The most common reason is overcooking. Boneless chicken breasts cook faster than you think - use a meat thermometer and pull them at 165°F. Letting the chicken rest for 5 minutes before slicing also keeps those juices where they belong.
I don't have a cast iron skillet. A heavy stainless steel pan is your next best bet. I don't recommend nonstick for this recipe - most nonstick pans can't handle the high heat you need for a good blackened crust.
My whole house filled with smoke. Welcome to blackened cooking! Some smoke is normal. Turn on your vent hood, crack a window, and maybe unplug that smoke detector closest to the kitchen (just remember to plug it back in!). If it's really bad, you can blacken your chicken outside on a grill's side burner - that's how a lot of Louisiana cooks do it.
What to serve with Blackened Chicken
Mel's kitchen notes
Once the chicken comes out of the skillet, add a pat of butter right on top while it's still hot. That butter melts down into the crust and gives it a rich, silky finish. It's a small step, but it takes this chicken from good to "can I have seconds?" good.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more recently having appeared on Food Network's "100 Cooks".
If you've tried this Easy Cajun Blackened Chicken Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Easy Cajun Blackened Chicken Recipe
ANNOUNCEMENT
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Equipment
Ingredients
- 6 teaspoons Blackened Seasoning
- 3 Tablespoons Canola Oil
- 3 Each Chicken Breasts
- 3 Tablespoons Unsalted Butter
Instructions
- Pat the chicken breasts dry, then brush with canola oil (then set aside the remaining oil).3 Tablespoons Canola Oil
- Season each breast with about 2 teaspoons of the blackened seasoning, rubbing into the chicken. Then allow to rest at room temperature for about 40-60 minutes.6 teaspoons Blackened Seasoning, 3 Each Chicken Breasts
- Add the remaining oil to a large cast iron skillet. Turn on a medium high heat and heat until very hot. Until it's almost smoking.
- Add each breast to the skillet, it should hiss and sizzle. Don't move it around just yet, until it releases by itself from the pan. Cook on each side for about 6 minutes, turning half way.
- Remove the chicken from the heat and lay on a plate to rest for about 10 minutes before slicing into it. Add a Tablespoon of butter to each breast to allow to melt into the chicken. After 10 minutes, slice and serve.3 Tablespoons Unsalted Butter
Storage Instructions
Once the blackened chicken has cooled completely, store in an airtight container in the refrigerator for up to 3 days. This recipe does also freeze well, so if you want to freeze - store in a freezer safe container for up to 3 months.Notes
Nutrition
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