Easy Blackened Chicken Recipe: Step-by-Step Guide with Spice Mix

Here's a simple blackened chicken recipe that delivers bold flavor and crispy crust every time. Follow these easy steps to make restaurant-quality blackened chicken at home while ensuring food safety: cook chicken to an internal temperature of 165°F (74°C) to prevent foodborne illness.

Ingredients

• 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g)
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper (adjust for heat preference)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 2 tbsp vegetable oil or melted butter

Step-by-Step Instructions

1. Prepare spice mix: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, black pepper, thyme, oregano, and salt. Mix thoroughly.
2. Season chicken: Pat chicken dry with paper towels. Rub spice mixture evenly over both sides of chicken pieces, pressing gently to adhere.
3. Preheat skillet: Heat a cast-iron skillet over medium-high heat for 5 minutes until very hot (a drop of water should sizzle immediately).
4. Cook chicken: Add oil or melted butter to skillet. Place chicken in skillet and cook for 5-7 minutes per side, flipping only once. Important: Cook until internal temperature reaches 165°F (74°C) using a meat thermometer.
5. Rest and serve: Transfer chicken to a plate and let rest for 5 minutes before serving. This keeps juices inside for maximum tenderness.

Pro Tips for Perfect Blackened Chicken

• Don't overcrowd the pan: Cook in batches if needed to maintain high heat for proper searing.
• Control heat: If spices burn before chicken cooks through, reduce heat slightly but keep skillet hot.
• For milder flavor: Replace cayenne with 2 tbsp sweet paprika and add 1 tsp smoked paprika for depth without heat.
• Food safety: Always wash hands and surfaces after handling raw chicken. Never reuse spice mix that touched raw meat.

Frequently Asked Questions

What temperature should I cook blackened chicken at?

Preheat your cast-iron skillet to medium-high heat (about 400°F / 200°C) before adding oil. The skillet should be hot enough that a drop of water sizzles immediately. Cook chicken until it reaches an internal temperature of 165°F (74°C), which typically takes 5-7 minutes per side depending on thickness.

Can I use chicken thighs instead of breasts for blackened chicken?

Absolutely! Chicken thighs are excellent for blackening as they stay juicier during cooking. Use boneless, skinless thighs and adjust cooking time to 6-8 minutes per side since they're slightly thicker. Always verify internal temperature reaches 165°F (74°C).

Why does my blackened chicken stick to the pan?

This usually happens if the skillet isn't hot enough before adding chicken or if you move it too soon. Ensure the skillet is properly preheated (water sizzles on contact), pat chicken dry before seasoning, and wait 2-3 minutes until it releases naturally before flipping. Never force it - the chicken will release when ready.

How can I make blackened chicken less spicy for kids?

Reduce cayenne pepper to 1/2 tsp or omit entirely. Increase smoked paprika to 3 tbsp for color and depth without heat. Add 1 tsp honey or maple syrup to the spice mix for subtle sweetness that balances flavors while keeping it kid-friendly.

Ingredient	Why It Matters	Best Quality Choices	Substitutions
Smoked Paprika	Provides signature smoky depth without heat	Spanish smoked paprika (pimentón de la Vera)	Regular paprika + 1/4 tsp liquid smoke
Cayenne Pepper	Creates the "blackened" crust and heat	High-quality cayenne (e.g., New Mexico variety)	Red pepper flakes (use 1.5x amount)
Cast-Iron Skillet	Retains even heat for perfect searing	Pre-seasoned 10-12 inch skillet	Stainless steel skillet (preheat longer)
Garlic Powder	Consistent savory flavor without burning	Dehydrated fresh garlic powder	Minced fresh garlic (add later to avoid burning)

Conclusion

Blackened chicken is a delicious Cajun classic that's surprisingly easy to make at home. By using precise spice ratios, proper heat control, and food safety practices, you'll achieve restaurant-quality results with crispy crust and juicy interior every time. This recipe follows USDA guidelines for safe chicken cooking and has been tested for consistent results. Serve with lemon wedges, rice, or a fresh salad for a complete meal that's ready in under 30 minutes.