Smoky Southern Blackened Chicken Recipe

Why You’ll Love This this Smoky Southern Blackened Chicken

This blackened chicken delivers restaurant-quality flavor right in your own kitchen, with a perfectly crispy, spice-crusted exterior that gives way to juicy, tender meat inside.

The secret lies in that screaming-hot cast iron skillet and generous butter basting, which creates those gorgeous charred edges while keeping everything incredibly moist.

You’ll get hooked on the smoky blend of cayenne, cumin, and garlic that transforms ordinary chicken breasts into something that tastes like it came straight from a Louisiana kitchen.

Ingredients List

This blackened chicken recipe keeps things beautifully simple with pantry staples and one star ingredient that makes all the difference.

• 4 boneless chicken breasts, flattened to about 1/2 inch thick
• 1 cup butter, melted
• 1 1/2 tablespoons salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon sugar
• Tabasco sauce (optional, for jazzing up the butter)
• Yes, there’s a whole cup of butter here, and no, I’m not apologizing for it – that’s what creates the incredible crust and keeps everything moist
• You can lighten things up by using half butter and half olive oil, though you’ll lose some of that rich flavor
• The spice blend packs serious heat with that cayenne, so feel free to dial it back if you’re not into the fire
• For a healthier twist, pound those chicken breasts extra thin so they cook faster and absorb less butter overall

Step by Step Directions

This Southern-style blackened chicken delivers restaurant-quality results with a perfectly spiced crust and juicy interior.

• Let chicken breasts come to room temperature before cooking.
• Mix all dry seasonings (salt, garlic powder, black pepper, cayenne, onion powder, cumin, paprika, and sugar) in a bowl.
• Melt butter and add a dash of Tabasco if desired.
• Coat each chicken breast thoroughly with the melted butter.
• Heat a cast iron skillet over high heat until smoking hot.
• Roll each buttered chicken breast in about 1/2 teaspoon of the seasoning mix using your hands.
• Immediately place chicken pieces in the hot skillet skin-side down to sear.
• Pour 1 teaspoon of melted butter on top of each piece.
• Cook for 2+ minutes without moving until a dark crust forms on the bottom.
• Flip chicken and add another teaspoon of butter to each piece.
• Continue cooking until chicken is cooked through and internal temperature reaches 165°F.

For the best blackening results, consider investing in a premium cast iron skillet that retains heat evenly and creates superior searing.

Substitutions and Variations

• Go boneless, skinless for easier eating – Though you’ll miss out on that crispy skin situation, it’s much more kid-friendly and works great sliced up in salads or wraps.
• Try it with fish or shrimp – This seasoning blend is basically magic on seafood.

Just cut the cooking time way down because nobody wants rubber shrimp.

Additional Things to Serve With This Dish

This chicken practically begs for some serious comfort food companions to soak up all that smoky, spicy goodness.

• Creamy coleslaw – The cool crunch is like a revitalizing reset button for your taste buds between bites of that fiery chicken.
• Buttery mashed potatoes – Because sometimes you need something bland and comforting to balance out all that bold flavor, and to be truthful, butter makes everything better.
• Mac and cheese – Yeah, it’s carb overload, but who’s counting when you’re this happy?
• Fresh corn on the cob – Sweet corn is basically nature’s way of cooling down your mouth after all that cayenne heat.
• Simple green salad with ranch – I know, I know, ranch with everything, but sometimes you just need that creamy, cooling element.
• Cornbread or biscuits – Perfect for mopping up any leftover seasoning and butter from the pan, because wasting that liquid gold should be illegal.
• Grilled vegetables – Zucchini, bell peppers, or asparagus work great and won’t compete with the chicken’s bold personality.

Cooking Tips & Tricks (Chef’s Notes)

Getting this blackened chicken just right takes a few tricks that’ll save you from the rookie mistakes I see people make all the time.

• Don’t skip the room temperature step – Cold chicken hitting that screaming hot pan is going to cook unevenly, and nobody wants rubber chicken with a charred outside.
• Your cast iron needs to be smoking hot – I’m talking about the kind of heat that makes you question your life choices, because that’s what creates the proper crust without overcooking the inside.
• Pat the chicken completely dry first – Any moisture is going to steam instead of sear, and steamed chicken is just sad chicken pretending to be blackened.
• Use your hands to coat with seasoning – Forks and tongs are fine for flipping, but nothing gets seasoning into every nook and cranny like your fingers, plus you can feel if you’ve missed any spots.
• Don’t move the chicken once it hits the pan – I know it’s tempting to peek and poke, but let that crust form undisturbed for at least two full minutes, or you’ll end up with sad, gray chicken instead of that beautiful blackened exterior.
• Keep extra butter warm nearby – Cold butter hitting hot chicken is going to seize up and get weird, so keep it melted and ready to go.
• Trust your nose over the clock – When you smell that perfect balance of toasted spices without any burnt notes, that’s your cue to flip, not whatever timer you set.

Nutritional Facts

This smoky blackened chicken delivers impressive protein while keeping carbs minimal, though the butter does bump up the calorie and fat content notably.

• Calories per serving: Approximately 520-580 calories (varies based on chicken breast size and butter absorption)
• Protein powerhouse: 45-50 grams of complete protein per serving, making this ideal for muscle building and recovery
• Fat content: 35-40 grams total fat, primarily from the butter coating, with about 22 grams being saturated fat
• Carbohydrates: Less than 2 grams per serving, making this keto and low-carb friendly
• Sodium levels: High at approximately 1,800-2,000mg per serving due to the salt-heavy spice blend
• Key vitamins: Rich in B-vitamins, especially niacin (B3) and B6, plus selenium from the chicken
• Iron boost: The spice blend adds trace amounts of iron, while the chicken provides heme iron for better absorption
• Zero sugar impact: Despite containing a small amount of added sugar in the spice mix, the total sugar content remains under 1 gram per serving

Fun “Did You Know?”

Beyond its impressive nutritional profile, blackened chicken carries fascinating culinary secrets that’ll make you appreciate this Southern staple even more.

Did you know that the blackening technique wasn’t actually invented in the antebellum South, but rather created by Chef Paul Prudhomme in New Orleans during the 1980s?

The “blackened” appearance comes from high-heat cooking that caramelizes spices, not burning.

Cast iron skillets are essential because they retain extreme heat necessary for proper searing.

Remarkably, butter’s milk solids contribute to the signature dark crust while keeping meat incredibly moist underneath.