Blackened Chicken Breast Recipe

Blackened Chicken Breast with Lemon in a cast iron pan

5 from 2 votes

This Blackened Chicken is so simple, yet so delicious! It is easy and quick enough for a busy weeknight, but flavorful enough to impress guests. Filled with protein and big on taste, you can't go wrong with this easy dinner idea.

Prep Time5

Cook Time8

Total Time13

Servings: servings

Calories: 212kcal

Ingredients

2 pounds boneless, skinless chicken breast cut into thin cutlets (about 6)
2 tbsp butter

For the Blackened Chicken Seasoning

1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp cayenne pepper or up to 1/2 tsp to taste (optional)

Instructions

Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, salt, and cayenne pepper (optional) and mix.
Lay the chicken cutlets flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
Once the butter is melted and starting to brown, but not smoke, put the chicken flat in the skillet. Do not crowd the skillet. Cook the chicken in batches if necessary.
Let the chicken cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2 minutes on the other side. Then reduce heat to low, cover the pan and continue to cook until the chicken reaches an internal temp of 165˚F (about 2-3 more minutes.)
Remove the chicken from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or freshly squeezed lemon if desired.

Notes

Substitutions —

To create a milder, kid-friendly blackened chicken, sometimes called bronzed chicken, omit the cayenne and lightly season with black pepper.
To make a true blackened seasoning use the cayenne and black pepper to create the spice.
Instead of chicken breasts, use chicken thighs, chicken tenders, or even chicken wings will work, however the cook time and measurements can vary.

How to Store — To save leftovers, separate into meal sized portions and then place in an airtight container and store:

in the refrigerator for 3-4 days
in the freezer up to a month

How to Freeze — This recipe freezes well. It can be frozen up to 6 months in advance or after cooking. See “how to freeze” section in original post for full instructions.

How to Reheat — This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

Nutrition