Name: Blackened Chicken Breast Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 teaspoon smoked paprika or paprika; ½ teaspoon fine salt; ¼ teaspoon ground cumin; ¼ teaspoon dried thyme; ¼ teaspoon dried oregano; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ⅛ teaspoon cayenne pepper (increase to ¼ teaspoon for more heat); ⅛ teaspoon black pepper; 2 boneless, skinless chicken breasts (about 1–1 ¼ lbs), cut in half and pounded to ½ – ¾ inch thick; 2 teaspoons avocado oil

There’s something incredibly satisfying about the sizzle and aroma of spices hitting a hot grill when you make this Blackened Chicken Breast Recipe. The bold flavors and that gorgeous char make it a dinner winner you’ll want to revisit again and again.

A wooden cutting board sits on a white marbled surface. On the board, there is a grilled chicken piece, with dark brown grill marks and a slightly crispy texture, sliced into thick strips and small cubes, sprinkled with small green herbs. Next to the chicken, there is a small white bowl of chopped green herbs. Two lime wedges, one placed on the bottom and the other at the top right of the board, add freshness to the scene. A knife with a wooden handle lies to the right side of the board. A gray and white patterned towel is partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Chicken Breast Recipe
Top Tip
How to Serve Blackened Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Chicken Breast Recipe

Why You'll Love This Recipe

When I first started making this blackened chicken, I was amazed at how something so simple could transform everyday chicken breasts. It’s quick, flavorful, and delivers that smoky, spicy punch without requiring hours in the kitchen.

Bold flavor punch: The spice blend creates a deliciously smoky, slightly spicy crust that’s bursting with flavor.
Fast and fuss-free: From prep to plate in about 20 minutes, perfect for busy weeknights.
Super versatile: Grills or skillet-friendly, and great on salads, sandwiches, or served as is.
Health conscious: Lean protein with a lower fat content, keeping you full without weighing you down.

Ingredients & Why They Work

Each ingredient in this blackened chicken is carefully chosen to build layers of smoky, earthy, and herbaceous flavor. The spice combo hits classic Southern notes, while avocado oil keeps it super healthy and helps those spices stick beautifully to the chicken.

Flat lay of two raw boneless, skinless chicken breasts, two whole brown eggs with clean shells, small white ceramic bowls each containing smoked paprika, fine salt, ground cumin, dried thyme, dried oregano, onion powder, garlic powder, cayenne pepper, black pepper, and avocado oil, all ingredients fresh and natural, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Smoked paprika or paprika: Adds that essential smoky sweetness and vibrant color.
Fine salt: Balances the flavors and enhances the natural taste of the chicken.
Ground cumin: Brings warm, earthy undertones for depth.
Dried thyme & oregano: Classic herbs that add a subtle woodsy freshness.
Onion powder & garlic powder: Foundational savory notes that tie everything together.
Cayenne pepper: Adds the signature blackened heat — adjust to your spice preference.
Black pepper: For a peppery kick that complements the cayenne.
Boneless, skinless chicken breasts: Easily pounded thin for even cooking and quick grilling.
Avocado oil: Perfect for high-heat cooking with a mild flavor that won’t overpower.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this blackened chicken whenever the mood strikes — whether it’s adding a bit more cayenne for heat or switching up the herbs based on what’s fresh in my pantry. You can absolutely make this recipe your own.

Variation: For a smoky twist, I once swapped smoked paprika for chipotle powder and got amazing results — it added a subtle smokiness that was out of this world.
Dietary tweaks: Use olive oil instead of avocado oil if you want a more Mediterranean flavor profile.
Spice level: Crank up the cayenne or add a dash of hot sauce to the marinade for those who love extra heat.

Step-by-Step: How I Make Blackened Chicken Breast Recipe

Two grilled chicken pieces with dark brown char marks and a golden orange seasoning are placed side by side inside a black cast iron grill pan with ridges. The pan is set on a white marbled surface. The chicken pieces have a slightly rough texture with clear grill lines and some darker spots showing the meat is cooked. The pan handles frame the scene, adding structure to the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken Cutlets

Start by slicing the chicken breasts in half horizontally or pound them to about ½ to ¾ inch thickness. This helps the chicken cook evenly and fast without drying out. Make sure to pat the chicken dry with a paper towel — moisture is the enemy of a good sear!

Step 2: Mix Your Spice Blend

In a small bowl, whisk together smoked paprika, salt, cumin, thyme, oregano, onion powder, garlic powder, cayenne, and black pepper. This aromatic blend is where all the flavor magic happens.

Step 3: Oil and Season

Brush both sides of your chicken with avocado oil, then sprinkle and rub the spice mix evenly over each piece. Use your hands — trust me, it’s the best way to get full coverage and infuse that flavor deeply.

Step 4: Cook on Hot Grill or Grill Pan

Preheat your grill to 400℉ or heat a grill pan over medium-high heat. Oil the grates or pan to prevent sticking, then cook the chicken until it’s blackened and reaches 165℉ internally, about 4-7 minutes per side. Don’t rush this part — that charred crust is what you’re after!

Step 5: Rest and Serve

Once cooked, let the chicken rest for at least 5 minutes before slicing. This locks in the juices and keeps it tender. Then dig in or slice it up for salads or sandwiches.

Top Tip

I learned early on that the key to a perfect blackened chicken breast is managing heat and seasoning. These tips changed how I cook it forever and made this recipe a mainstay in my kitchen.

Pat dry first: Dry chicken means better crust and less steam, so focus on that initial pat down.
Control the heat: Medium-high heat lets spices blacken without burning too fast; you want a nice crust, not charring.
Don't overcrowd the pan: Give each piece space — crowding traps steam and ruins that signature crust.
Rest the chicken: This step keeps the meat juicy and flavorful, so don’t skip it!

How to Serve Blackened Chicken Breast Recipe

Garnishes

I like topping mine with fresh lemon wedges and a sprinkle of chopped fresh parsley. The lemon adds a bright contrast that cuts through the smoky spice while parsley gives a pop of color and fresh flavor.

Side Dishes

Serve alongside grilled vegetables like asparagus or bell peppers, a cool cucumber salad, or even creamy mashed potatoes to balance the spice. I also love tossing it over a bed of mixed greens with avocado for a light meal.

Creative Ways to Present

For special occasions, I slice the blackened chicken and fan it out over a vibrant quinoa salad with roasted sweet potatoes and a drizzle of citrus vinaigrette — it always impresses guests with its beautiful colors and bold flavors.

Make Ahead and Storage

Storing Leftovers

Leftover blackened chicken keeps beautifully in an airtight container in the fridge for up to 3 days. I usually slice it before storing, which makes reheating or adding to salads a breeze the next day.

Freezing

I've successfully frozen cooked blackened chicken by wrapping individual portions tightly in foil and storing them in freezer bags. It holds up well for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To keep it juicy, I reheat leftover chicken gently in a skillet over medium heat, adding a splash of water or broth and covering it to steam slightly. This way, the chicken stays tender and the crust doesn’t go rubbery.

Frequently Asked Questions:

What makes chicken 'blackened'?

Blackened chicken gets its characteristic dark crust by cooking the spiced chicken at high heat, which chars the seasoning and creates a flavorful, smoky coating without burning the meat.

Can I make this recipe without a grill?

Absolutely! You can use a heavy grill pan or cast-iron skillet on your stovetop. Just make sure it’s preheated to medium-high heat to achieve that blackened effect.

How spicy is this Blackened Chicken Breast Recipe?

The heat level is mild to moderate because it has just a bit of cayenne pepper. You can easily adjust the cayenne amount to make the chicken as mild or spicy as you like.

What’s the best way to ensure the chicken stays juicy?

Pounding the chicken to an even thickness and not overcooking it are key. Also, letting the chicken rest for several minutes after cooking helps retain its juices and keeps it tender.

Final Thoughts

This Blackened Chicken Breast Recipe is one of those dishes I keep tucked in my weeknight arsenal, especially when I want something quick but full of personality. It brings together spice, smoke, and juiciness in such a satisfying way — I know you’ll enjoy it as much as I do, whether served solo or jazzed up in your favorite meal.