Blackened Chicken So Juicy Tender

Craving more blackened flavors? Try my blackened salmon, blackened tilapia, and blackened shrimp next! As a family, we probably make chicken three times a week. But even the best things become redundant unless you spice them up now and then…literally. That’s where my blackened chicken comes in. Featuring a short but powerful list of spices, the chicken is seasoned and then broiled until the exterior is crispy while the meat remains juicy and tender.

Why I love this recipe

A very short ingredient list. Only 6 household spices for the blacked seasoning, plus the chicken and oil. It’s quick to make. There’s no marinating or firing up the grill, so it’s an easy weeknight dinner. Maximum flavor, minimal effort. The spices and broiler do most of the work for you. It’s healthy. There’s only a little bit of oil used to help the seasonings stick to the meat, making this a very lean, low-carb, high-protein recipe.

Ingredients needed

Chicken breasts. I prefer boneless skinless chicken breasts since they’re easy to come by, cheap, and they cook quickly. If you have massive chicken breasts, slice them thinner so they cook through. Oil. To season the chicken and help it crisp up. Use any oil with a high smoke point, like avocado oil or canola oil. Alternatively, use melted butter. Blackened spice blend. I used smoked paprika, cumin, dried thyme, cayenne pepper, salt, and black pepper.

How to make blackened chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use other cuts of chicken. Just be mindful that different cuts cook at different speeds. For example, skinless chicken thighs tend to cook slower than chicken breasts. You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double check. Let the chicken come to room temperature. It’ll cook much more quickly that way. Preheat the pan. I like to place the skillet in the oven while it heats up. This will help the exterior get super crispy, and they’ll cook faster. Don’t crowd the skillet. You want the chicken to get plenty of access to the heat, so you may want to cook it in batches. Add a touch of brown sugar. While optional, I find 1 tablespoon of brown sugar helps crisp up the skin and adds a complementary sweet flavor to the meat.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. Yes, if you’d prefer not to broil it, you can bake it instead. I recommend searing it in a pan over medium-high heat for 3-4 minutes per side, then bake it in a preheated oven at 350F/175C for 5-10 minutes or until it reaches 165F. To freeze: Put the leftovers in an airtight container and store it in the freezer for up to 6 months. Let the chicken thaw overnight before reheating. Reheating: Microwave the chicken for 30-40 seconds or reheat in the oven until warm.