Blackened Chicken

This blackened chicken recipe, made with a homemade seasoning mix, is super juicy with the perfect amount of spice. It’s also really versatile!

Blackened chicken is one of my favorite proteins. It adds so much flavor to boneless, skinless chicken breasts, without adding a ton of calories.

Blackened chicken is also really versatile. You can serve it with rice or mashed potatoes and sautéed green beans, or get fancy and mix it into fettuccine alfredo. It’s also great sliced and served on top of a salad.

Homemade Blackened Spice

The key to making great blackened chicken is to start with something called blackening seasoning (sometimes labeled blackened seasoning). This mix of spices gives the chicken its characteristic spicy, smoky flavor and that deep dark color that you know and love.

Depending on where you’re located, blackened seasoning can be tricky to find in some grocery stores. It also might not be economical unless you make a LOT of blackened chicken!

Luckily, it’s pretty easy to make your own from standard spices. There’s a good chance that you already have a most of these on your spice rack. If not, they’re all really easy to source and can be used in loads of other recipes, too!

To make homemade blackened seasoning, you’ll need:

  • Paprika
  • Dried thyme
  • Dried garlic powder
  • Dried oregano
  • Black pepper
  • Kosher salt
  • Cayenne pepper

Don’t use smoked paprika for this recipe, or it will be overpowering. Regular paprika is all you need. If you want a little extra kick, you can also use Hungarian half-sharp paprika, which is a little spicy. Be sure to adjust the cayenne pepper to your liking.

How to Make Juicy Blackened Chicken

To keep your chicken nice and juicy without burning it, start by pounding your chicken breasts to an even thickness. There’s tips on how to do that here. This will help the chicken cook evenly, so the thinner parts don’t overcook before the thicker parts are done.

You can also brine the chicken if you want. This will season the chicken throughout and help keep it juicy and tender as well.

When it comes to making your blackened chicken, season the chicken generously on both sides with your homemade blackening spice. Sear the chicken for 3 minutes per side on the stovetop. You’re looking for a nice, dark crust to form.

Then, transfer the chicken to a hot oven to finish cooking. Finishing the chicken in the oven instead of cooking it the whole way on the stovetop will help ensure the spices don’t burn while the chicken cooks. After all, you’re making blackened chicken, not burned chicken!




Blackened Chicken

  • Author: Lauren Keating
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


This blackened chicken recipe, made with a homemade seasoning mix, is super juicy with the perfect amount of spice. It’s also really versatile!


  • 4 boneless, skinless chicken breasts
  • 2 Tbsp. paprika
  • 2 Tbsp. dried thyme
  • 2 Tbsp. dried oregano
  • 1 Tbsp. garlic powder
  • 1 tsp. Ground black pepper
  • 1/2 tsp. Kosher salt
  • 1/8 to 1/4  tsp. Cayenne pepper
  • 1 Tbsp. oil


  1. Heat your oven to 450°F.
  2. Pound the chicken breasts to an even thickness.
  3. In a small bowl, combine the paprika, thyme, oregano, garlic powder, pepper, salt, and cayenne pepper.
  4. Sprinkle the chicken generously with the spice mixture on both sides. Gently pat the spices into the chicken to help them stick.
  5. Heat the oil in a skillet over medium heat. Add the chicken, working in batches if needed so you don’t crowd the pan.
  6. Cook the chicken for 3 minutes on each side, until the spices darken and a crust begins to form.
  7. Transfer the chicken to a baking sheet. Bake for 8-10 minutes.