Get ready for some serious flavor with this Blackened Chicken recipe! Juicy chicken breasts coated in a smoky, spicy seasoning and seared to perfection—it’s the kind of dish that takes your dinner game to a whole new level.
The secret to that bold, blackened crust? A mix of paprika, fennel, nutmeg, garlic, chili, and a few other spices that come together to form the perfect spice blend. Once the chicken hits the hot skillet, the spices caramelize and create a deliciously crispy coating while keeping the inside tender and juicy. It’s a total flavor bomb!
The best part? It’s super easy to make! Just rub the spice blend all over the chicken, sear it in a hot pan, and you’re done. Serve it with a side of rice, veggies, or even throw it in a salad or sandwich—the possibilities are endless.
If you love bold, spicy flavors, this blackened chicken is going to become a fast favorite in your kitchen. It’s quick, easy, and packed with smoky, spicy goodness in every bite!
Blackened Chicken
4
servings30
minutes40
minutes300
kcalIngredients
2 lbs chicken thighs
2 TBSP oil
2 TBSP parsley leaves, for serving, optional
- Blackening seasoning:
2 tsp kosher salt
2 tsp Italian seasoning
1 tsp oregano
2 tsp nutmeg
2 tsp fennel seed
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
2 tsp paprika
1 tsp ancho chili powder
1 tsp allspice
1/2 tsp ground mustard seed
Directions
- Combine all of the seasoning ingredients together in a large resealable bag.
- Dry the chicken pieces with paper towels. Add to the resealable bag and ensure they are well coated with the blackening seasoning.
- Preheat the oven to 475F.
- Heat oil in a large heavy bottom pan. Add chicken, skin side down, and cook for 3-5 minutes until blackened but not burned. Ideally, press down on the chicken pieces with a heavy pot. Do this step in batches, if necessary, to avoid overcrowding the pan, or the chicken won't get crispy.
- You now have options. Place a heavy pot on top of the chicken, which is still skin side down in a pan, and move the whole pan into the oven. Or, flip the chicken pieces skin side up and move that into the oven (this option works better if you double the recipe and don't have a pot large enough to press down so many chicken pieces.) My preference is to cook this chicken skin side down with a heavy pot on top.
- Bake in preheated oven for about 25-28 minutes until cooked through. Although the safe internal temperature is 165F, chicken thighs are best to be cooked to about 180F to break down the connective tissue and ensure they are not chewy. Ensure chicken is now skin side up and broil it for a minute or so, watching, closely until crisp. Serve, garnish with parsley, if desired, and enjoy.
