Blackened Chicken Breasts

I love making this blackened chicken at home because it’s such an easy way to bring a taste of Louisiana to my own dinner table. Imagine chicken that’s juicy inside with a smoky-spicy crust that crackles when you cut it. This recipe has become a go-to for me when I want something hearty but fuss-free.

If you’re someone who worries about dry chicken breasts, this method will change the way you cook them. Searing them in a hot cast-iron pan and then finishing in the oven keeps them moist while building that beautiful blackened crust. Trust me, once you try it, you’ll keep this recipe on repeat.

Why I Always Come Back to This Recipe

• Unbelievably juicy every time – I used to avoid chicken breasts because they’d turn out dry. This approach, where you sear first then finish in the oven, has never failed me. The crust seals in the juices so well.
• Big Cajun flavor – That spicy, garlicky, smoky seasoning is the soul of this dish. I love that you can control the heat depending on your mood. Sometimes I go easy on the cayenne when cooking for family, sometimes I really bring the fire.
• So easy to pull off – There’s no fancy prep here. No pounding or slicing thin cutlets. Just season well, sear, and finish in the oven.
• Versatile for meals – I often cook extra and use leftovers in wraps, salads, or pasta the next day. It’s a real meal-prep hero.

My Take on What Makes Blackened Chicken Special

Blackened chicken is a classic from south Louisiana cooking. It’s coated in a buttery, well-spiced rub and cooked hot enough that the seasoning forms a near-black crust. That crust isn’t burnt—it’s packed with flavor.

When I make it, the smell alone fills the kitchen in the best way: warm spices, butter, and that deep seared aroma that makes everyone hungry before it’s even on the table.

I often serve it with a squeeze of fresh lemon and a bit of chopped parsley for brightness. That little touch balances the richness beautifully.

My Favorite Blackening Seasoning Blend

Blackening seasoning is the star here. You can buy it, but I always make my own—it takes two minutes and tastes fresher.

Here’s how I usually mix it:

• Paprika (I use half sweet, half smoked for depth)
• Cayenne pepper (more if I want it spicy, less if I’m cooking for the kids)
• Black pepper
• Onion powder
• Garlic powder
• Salt
• Dried oregano
• Dried thyme
• Dried basil

I keep a jar in the pantry so it’s ready whenever the mood strikes—great on fish, shrimp, even roasted vegetables.

Ingredients You’ll Need (and Why I Choose Them)

• Boneless skinless chicken breasts – I like thicker ones here. They stay juicier and give more surface for that crust to develop.
• Blackening seasoning – The homemade blend above is my go-to. It’s customizable and so much better than store-bought.
• High-heat oil and butter – Avocado oil is my favorite for searing. It has a higher smoke point so my kitchen doesn’t get too smoky. Finishing with butter adds that luxurious flavor.
• Fresh garlic – I add it at the end so it doesn’t burn. You want that mellow, sweet garlic note instead of bitterness.
• Lemon and parsley – Totally optional, but I think they add a much-needed pop of acidity and freshness to cut the richness.

How I Cook It Step by Step

1. Mix the seasoning – I make a small bowl of it while the oven preheats.
2. Prep the chicken – I always pat it dry first. Wet chicken doesn’t sear properly and you’ll miss out on that crust.
3. Season generously – Don’t be shy with the spice blend. You want it well coated.
4. Sear in a hot pan – I get my cast iron so hot it smokes just a little. A good sear needs real heat.
5. Flip and finish in the oven – The oven finish ensures even cooking and keeps it juicy without drying it out.
6. Add butter and garlic – I toss them in at the end so the garlic softens in the butter, infusing the chicken with incredible flavor.
7. Rest before slicing – This is the hardest part for me because it smells amazing. But letting it rest for 5-10 minutes keeps the juices inside.

My Tips for Nailing Blackened Chicken Every Time

• Pat it dry – This is non-negotiable for me. A dry surface means a better crust.
• Get the pan hot – Don’t rush this. A properly heated pan is the key to blackening without steaming the chicken.
• Use the right fat – Avocado oil or clarified butter both handle high heat well. Olive oil burns too easily.
• Don’t overcrowd the pan – I’ll do it in batches if needed. Overcrowding just steams the meat.
• Use a thermometer – I rely on my leave-in thermometer every time. I set it to 165°F so there’s no guessing.
• Ventilation is your friend – Cooking this hot can get smoky. I always have my exhaust fan on and sometimes crack a window.
• Let it rest – This makes all the difference in keeping it juicy. I usually tent it loosely with foil and resist cutting right in.

The Gear I Use in My Kitchen

These are staples in my kitchen when I make this recipe:

• Cast iron skillet – Holds heat like nothing else for that perfect sear.
• Leave-in meat thermometer – I don’t even think about overcooking anymore.
• Tongs, paper towels, cutting board – The basics that keep me organized.

Storing and Making Ahead

• Leftovers in the fridge – I keep them in an airtight container for 3-4 days. Great for lunches!
• Freezing – Works really well. I slice the cooked chicken, freeze it in portions, and defrost as needed.
• Reheating – Best in a hot skillet. Just a minute or two so it stays juicy. The microwave works too but I keep it short.
• Make ahead tip – I often mix the seasoning days in advance. I’ve also pre-seasoned the chicken the night before—just pat off any moisture before cooking.

How I Love to Serve It

This is one of those recipes that goes with almost anything. Here are a few ways I use it:

• Sliced over a crisp green salad with a lemony vinaigrette
• Tossed with creamy pasta for a spicy twist
• Stuffed in a warm wrap with lettuce and tomatoes
• As the main dish with roasted veggies on the side
• Chopped up for a protein bowl with rice and avocado

When friends come over, I’ll often set out sliced blackened chicken with tortillas and toppings for a DIY taco night. Always a hit.

Common Questions I Get About This Dish

Is it super spicy?
It has a kick, but you control it. If my kids are eating, I cut the cayenne down. For heat lovers, I add extra.

Can I use thighs instead?
Absolutely. Boneless, skinless chicken thighs work beautifully. Just adjust the oven time a bit longer.

Is the blackened crust burnt?
It’s not burnt—it’s the seasoning that chars and forms that deep, flavorful crust. That’s what you want.

What’s the difference between Cajun and blackening seasoning?
They’re very similar, but blackening seasoning is used specifically to get that crust in hot cooking. Both use paprika, cayenne, garlic powder, onion powder, and herbs.

What if I don’t have blackening seasoning?
You can make your own in minutes with the spices you probably already have. See my blend above.

How do I keep chicken breasts from drying out?
The big trick here is finishing in the oven and using a thermometer. Once it hits 165°F, get it out. Let it rest before slicing to keep all the juices inside.

If you try this, I hope it becomes as much of a favorite in your kitchen as it is in mine. It’s one of those recipes that feels special but is easy enough for any weeknight.

Try other Chicken Breast recipes:

• Baked BBQ Chicken Breast
• Spicy Chicken Breasts
• Ruth’s Chris Stuffed Chicken Breast