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 1-1¼ lbs), cut in half and pounded to ½ – ¾ inch thick; 2 teaspoons avocado oil

There’s something irresistibly satisfying about a perfectly seasoned, charred crust on chicken that locks in juicy tenderness. This Blackened Chicken Breast Recipe delivers bold flavor without fuss, making it a go-to weeknight winner you'll want to add to your rotation.

The image shows a wooden cutting board with a grilled chicken breast that is partially sliced into strips and cubes, all with a dark, spicy crust and visible grill marks. The chicken pieces are arranged in rows, with some fresh green herbs sprinkled on top. On the cutting board, there is a mound of chopped green herbs in a small round white bowl near the top right corner, and two lime wedges placed on the board near the bottom. A large knife with a wooden handle rests on the right side of the board. The background is a white marbled surface with a gray and white patterned cloth partially visible on the bottom left. 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

I’ve made this Blackened Chicken Breast Recipe more times than I can count because it hits that perfect balance of smoky, spicy, and juicy. Plus, it’s super quick to pull off, which means you can enjoy restaurant-worthy flavor without the wait or stress.

Bold Flavor Without Complexity: The seasoning blend is simple but packs a punch, giving you maximum taste with minimal effort.
Quick and Easy: From prep to plate in about 20 minutes, it’s perfect for busy nights when you still want something special.
Versatile Cooking Options: Whether you’ve got an outdoor grill or just your stovetop grill pan, this recipe works beautifully either way.
Great for Meal Prep: Make extra and enjoy flavorful chicken throughout the week — it reheats well and stays juicy!

Ingredients & Why They Work

Each ingredient here plays a starring role in creating that signature blackened crust and amazing flavor. The combination of spices works in harmony to bring smoky, earthy, and slightly spicy notes — plus, avocado oil helps the seasoning stick while keeping the chicken moist.

Flat lay of two whole uncut boneless skinless chicken breasts, a small white ceramic bowl with bright red smoked paprika powder, a small white bowl containing fine white salt, another small bowl with warm brown ground cumin, a small white bowl holding dried greenish thyme leaves, a small white bowl with dried oregano flakes, a small white bowl with light beige onion powder, a small white bowl with pale creamy garlic powder, a small white bowl with vivid red cayenne pepper powder, a small white bowl containing freshly ground black pepper, and a small white bowl with golden avocado oil, all arranged symmetrically 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: Adds a rich smoky depth without needing a smoker.
Salt: Enhances all the spices and keeps the chicken juicy.
Cumin: Brings a warm, earthy undertone that's a subtle flavor hero.
Dried Thyme & Oregano: These herbs add a touch of brightness and complexity.
Onion & Garlic Powder: The classic duo for savory flavor that you can rely on.
Cayenne Pepper: Gives a gentle kick — adjust the heat to your liking!
Black Pepper: For that essential peppery bite.
Chicken Breasts: Using boneless, skinless cuts allows for even cooking and easy seasoning.
Avocado Oil: High smoke point oil perfect for grilling while adding a subtle buttery flavor.

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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

One of the things I love most about this Blackened Chicken Breast Recipe is how adaptable it is. I often play with the spice levels or swap in different herbs depending on what’s in my pantry, and honestly, it always turns out fantastic.

Variation: Sometimes I add a pinch of smoked cayenne or chipotle powder to amp up the smoky heat — it’s a game changer for spice lovers.
Dietary tweak: For a dairy-free grilled salad topping or sandwich filler, this recipe is already perfect as-is — no substitutions needed.
Cooking method: No grill? No problem! Just use a heavy skillet or cast-iron pan and you’ll still get that irresistible blackened crust.

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

A round black cast iron grill pan sits on a white marbled surface, containing two grilled chicken pieces. Both pieces have distinct dark grill marks crossing their golden-brown, slightly charred skin, showing a textured surface with small blackened spots. The pan has handles on either side, with the word

Step 1: Prep Your Chicken for Even Cooking

Start by trimming the chicken breasts if needed and either cutting them in half crosswise or pounding them to a uniform thickness of about ½ to ¾ inch. This helps the chicken cook evenly and finish quickly — nobody wants overcooked edges and raw centers!

Step 2: Mix and Massage in the Seasoning

Combine smoked paprika, salt, cumin, thyme, oregano, onion powder, garlic powder, cayenne, and black pepper in a bowl. Brush the chicken with avocado oil, then sprinkle the seasoning mix over both sides. Use your hands to rub it in really well — that’s how you get that signature blackened flavor all over.

Step 3: Get Your Grill or Pan Hot and Cook

Heat your outdoor grill to 400℉ or place a grill pan on medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Cook the chicken for about 4-7 minutes per side, depending on thickness, until the internal temperature hits 165℉ and the exterior is beautifully blackened. Patience here pays off for juicy, flavorful chicken.

Step 4: Rest Before Serving

Once off the heat, let your chicken rest for at least 5 minutes. Resting is key to locking in juices — otherwise, you’ll lose all that good moisture the moment you slice into it.

Top Tip

From my many attempts at perfecting this Blackened Chicken Breast Recipe, I’ve learned a few tricks that really make all the difference. These tips should save you some guesswork and keep the chicken juicy and packed with flavor every time.

Pat Dry Before Seasoning: Moisture on the chicken’s surface can prevent the seasoning from sticking and interfere with searing—always use a paper towel to pat dry first.
Oil Your Hands Too: Besides brushing the chicken, rubbing a little oil on your hands helps the spice mix go on evenly without clumping.
Don't Rush the Sear: Let the chicken cook undisturbed a few minutes per side to develop a nice crust — flipping too soon can tear the skin and lose flavor.
Use a Meat Thermometer: This little tool takes the guesswork out of doneness and helps avoid drying out your chicken.

How to Serve Blackened Chicken Breast Recipe

Garnishes

I love topping my blackened chicken with a squeeze of fresh lime or lemon to brighten all those deep smoky flavors. A sprinkle of fresh chopped cilantro or parsley adds a nice pop of color and freshness. Sometimes a dollop of creamy avocado or a tzatziki sauce on the side works wonders too.

Side Dishes

To balance out the bold chicken, I usually serve it alongside simple sides like roasted vegetables, steamed green beans, or a fresh salad. Grilled corn or a tangy coleslaw are also great complements, making for a colorful, well-rounded plate.

Creative Ways to Present

For a special occasion, I slice the blackened chicken thinly and layer it over a bed of creamy mashed potatoes or into warm tortillas for blackened chicken tacos topped with slaw and a drizzle of lime crema. It’s a crowd-pleaser every time.

Make Ahead and Storage

Storing Leftovers

I store leftover blackened chicken in an airtight container in the refrigerator where it stays fresh for up to 3 days. It’s easy to grab for a quick lunch or dinner addition during a busy week.

Freezing

If you want to batch cook, this recipe freezes beautifully. Wrap the cooked chicken in foil or store in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming it gently in a skillet over low heat with a splash of water or broth to keep it moist. Microwaving works too but can dry it out, so I keep it brief and cover the chicken to trap steam.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs can be substituted and will actually stay even juicier when blackened. Just adjust the cooking time slightly as thighs can be a bit thicker and take a few extra minutes to reach 165℉ internally.

How spicy is this Blackened Chicken Breast Recipe?

The recipe comes with a mild to medium heat level thanks to the small amount of cayenne pepper. If you want more heat, feel free to increase the cayenne up to ¼ teaspoon or add a pinch of smoked chipotle powder for smoky spice. I always recommend starting with less and adjusting based on your spice tolerance.

What’s the best way to get that signature blackened crust?

To get that beautiful blackened crust, you want high heat and patience. Preheat your grill or pan until very hot, don’t move the chicken around much while cooking on each side, and make sure the spices coat the chicken evenly. Patting the chicken dry beforehand also helps the seasoning crisp up rather than steam.

Can I make this recipe without a grill?

Definitely! A heavy skillet or cast-iron pan on your stovetop works just as well. Heat the pan until very hot, add a little oil, and cook the chicken as directed. You’ll still get a great crust and delicious flavor without the outdoor grill.

Final Thoughts

This Blackened Chicken Breast Recipe has become a personal favorite because it’s exactly what I want on busy nights: fast, flavorful, and fuss-free. I hope when you make it, you fall in love with that smoky spice crust and juicy chicken just like I have. It’s one of those dishes you’ll find yourself making again and again — and happily sharing with friends around the table.