Blackened Chicken (Skillet, Grill, or Grill Pan)
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Spice up your dinner routine with this quick and easy blackened chicken—perfectly seasoned, juicy, and ready in no time, whether you cook it in a skillet, on the grill, or in a grill pan!
When you don’t have time to marinate but still want something packed with flavor, this blackened chicken adapted from The New York Times is a lifesaver. “Blackened” refers to a simple yet flavorful technique where the chicken is coated in a bold Cajun spice blend and cooked over high heat, creating a dark, flavorful crust while keeping the inside juicy and tender. The best part? You can make it in a skillet, on the grill, or in a grill pan—whatever works best for you.
This blackened chicken recipe is incredibly versatile. It’s perfect as a main dish with baked sweet potatoes or cilantro lime rice and roasted veggies, or you can slice it up and add it to a salad with Caesar, ranch or blue cheese dressing. It’s also good as a taco filling or with my black bean salad. If serving as a main course, try it with with any of the dressings mentioned above or even BBQ sauce.
“I have one word – YUM! My whole family loved this and both boys went back for seconds…This one will be going into the rotation.”
What You’ll Need To Make Blackened Chicken
- Chicken – You’ve got a couple of options here. If using boneless, skinless chicken breasts, you’ll need to pound them to an even ½-inch thickness to tenderize them and ensure they cook quickly. If your chicken breasts are large to begin with, slice them in half horizontally first to prevent them from being enormous once pounded out. For an easier option, you can use chicken tenderloins, which are naturally smaller and more tender. Simply press them with your hands to flatten them out.
- Spice blend – A mix of smoked paprika, garlic powder, onion powder, dried oregano, thyme, dry mustard, cayenne, sugar, salt, and pepper gives the chicken bold, smoky flavor with a little kick. The sugar helps balance the heat and creates that crave-worthy blackened crust. Feel free to dial the cayenne up or down depending on your spice level.
- Vegetable oil – Helps the chicken cook evenly and gives the spice coating a beautifully blackened finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
I’m demonstrating the skillet method below, but you’ll also find notes for using a grill or grill pan if you prefer.
Step 1: Make the spice rub. In a small bowl, add the salt, smoked paprika, oregano, garlic powder, onion powder, dry mustard, thyme, sugar, and cayenne pepper. Stir well to combine.
Step 2: Coat the chicken. Sprinkle the spice rub evenly over both sides of the chicken and press gently so it sticks. (Note: If you’re grilling or using a grill pan, wait to add the spice rub—you’ll mix it with the oil in the next step before tossing with the chicken.)
Step 3: Cook. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, add the chicken and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip and cook for another 2 to 3 minutes, or until cooked through.
Prefer to grill? You can also cook the chicken on an outdoor grill or grill pan—just toss the chicken with the oil and spice rub in a bowl first, then grill over medium-high heat for 2 to 3 minutes per side, or until nicely blackened and cooked through.
Step 4: Serve. Plate the chicken as is, or transfer it to a cutting board to slice and pile onto salads, tuck into wraps, or add to grain bowls. If you have any leftovers, they’ll keep nicely in the fridge for up to 3 days. Enjoy!
More Easy Chicken Recipes You May Like
Blackened Chicken
Ingredients
- 1¼ teaspoons salt
- 1 tablespoon smoked paprika
- 1½ teaspoons dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- ½ teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breasts or chicken tenderloins
- 2 tablespoons vegetable oil
Instructions
- Prep the chicken: If you’re using boneless, skinless chicken breasts and they’re large—about 8 ounces or more—slice them in half horizontally first to prevent them from becoming too large once pounded. Place each chicken breast (or half) in a 1-gallon zip-lock bag, then use a meat mallet to pound it to an even ½-inch thickness. If you’re using chicken tenderloins, simply press them to an even ½-inch thickness with the palm of your hand.
- Make the spice rub: In a small bowl, mix together the salt, smoked paprika, oregano, garlic powder, onion powder, dry mustard, thyme, sugar, and cayenne pepper.
- Cook the chicken:Skillet Method: Sprinkle the chicken evenly with the spice rub. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, place the chicken in the pan and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip the chicken and cook for another 2 to 3 minutes, or until cooked through.Grill Method: Preheat the grill to medium-high heat and oil the grates. Meanwhile, in a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Grill, covered, for 2 to 3 minutes per side, or until darkened and cooked through.Grill Pan Method: In a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Heat the grill pan over medium-high heat until hot. Place the chicken in the pan and cook, uncovered, for 2 to 3 minutes per side, or until darkened and cooked through.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn,
Can you use chicken thighs instead of breasts?
Thanks, Adriana
Sure, Adriana, they’ll just take a bit longer to cook. Enjoy!
So good! If I read the instruction for the grill pan method a little more closely, it would have turned out the way I thought it should have turned out. Instead of mixing the spices and oil together, I sprinkled the spices on the chicken and heated the oil in the grill pan, i.e. skillet method. Too many options for me don’t turn out well sometimes. However, this dish is amazingly easy and delicious – love it!
Delicious! I used tenders instead of chicken breasts, and they were so good! The mix of flavors is perfect. Thank you, Jenn! I will be putting this into our weekly rotation. 🙂
The first time I made this recipe I am pretty sure I forgot the salt. I made it again last weekend with the salt and it was so good I am making it again tonight. Love this recipe, it’s so easy and so flavorful!
The first two times I made the spice mix, it was perfect! The 3rd time, I had run out of smoked paprika and bought some really good, fresh smoked paprika at a spice store. All I could taste was the smoked paprika. So, if you’re using all supermarket spices or all fresh spices, it’s perfect. If you’re making a mix of fresh and supermarket spices, use half of the fresh and it will be balanced.
Oh, my, this is the BEST blackening spice mix! I’ve been looking for this for years and I LOVE it! Thank you!
I’ve made this twice now. The thyme flavor was overpowering to me, so I left it out the second time and much preferred it that way. I love that this recipe provides a lot of flavor without the necessity of hours of marinating. Perfect for a week night when I’ve forgotten to plan ahead and need something on the table quickly. Will be making this regularly!
Will this work with little Cornish hens baked in oven? Any special instructions to bake? Thanks
Yes, you can use the blackened chicken spices on Cornish hands. I don’t have a recipe for roasted Cornish hands, so I’d fine one online for specific cooking instructions. Hope you enjoy!
Amazing as usual! We used the chicken to make taco bowls – a hit!
Can Blackened Chicken be prepared in my oven and/or air fryer?
Hi Kris, I do think it would work, although it won’t have the same blackened texture on the surface. Please LMK how it turns out if you try it.