Medium

Blackened Chicken

Name: Blackened Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 680 g boneless skinless chicken breasts (pounded to even thickness); 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp dried thyme; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 3 tbsp unsalted butter (melted)

55 min4409 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Blackened Chicken recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 15 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Cast‑Iron Smoke Seal

“Coat the breasts with the spice blend and let them sit at room temperature for 15 minutes so the flavors penetrate. Heat a cast‑iron skillet until it’s smoking, melt a knob of butter, then sear each side 2‑3 minutes for that signature blackened crust without overcooking the interior.”

About This Recipe

Blackened Chicken is a true testament to the bold and vibrant flavours that Canadian cuisine can offer. This dish showcases tender, juicy chicken pieces generously coated in a spice blend that includes smoked paprika, garlic powder, onion powder, and just the right amount of cayenne pepper for a gentle kick. The method of blackening—cooking in a hot cast iron skillet—creates a beautifully charred crust that seals in moisture, making every bite irresistible. It's a meal that evokes warmth and comfort, perfect for both busy weeknights and leisurely weekends with loved ones.

As a Canadian home cook, you'll appreciate the simplicity and accessibility of this recipe. With just a few pantry staples and a quick 15 minutes of prep, you can create a mouthwatering dish that rivals any restaurant. The combination of spices and a glossy layer of BBQ sauce elevates the chicken to a whole new level of deliciousness, making it a go-to recipe in many homes across the country. Prepare to impress your family and friends with this crowd-pleaser that’s as easy as it is flavourful.

Tips for the Best Blackened Chicken

To achieve perfectly blackened chicken, ensure your skillet is preheated until it's smoking hot before adding the chicken. This high heat is crucial for developing that signature crust while keeping the meat moist inside. Always check for doneness with a meat thermometer—look for an internal temperature of 75°C (165°F). Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, preventing dryness.

What to Serve With It

This Blackened Chicken is best served with a side of creamy coleslaw and a fresh garden salad drizzled with a tangy vinaigrette. For a true Canadian twist, pair it with buttery mashed potatoes or roasted sweet potatoes, which complement the spiciness beautifully. Don’t forget to drizzle extra BBQ sauce on top for those who love a little more sweetness with heat!

Storage & Reheating

Leftover Blackened Chicken can be stored in an airtight container in the fridge for up to 3 days. When reheating, place the chicken in a preheated oven at 175°C (350°F) covered with foil to prevent it from drying out. If you prefer to freeze it, wrap the chicken tightly in plastic wrap or foil, and it will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Nutrition Per Serving

409

Calories

31g

Protein

16g

Fat

36g

Carbs

Fiber4g

Sugar11g

Sodium727mg

Frequently Asked Questions

Can I use chicken breasts instead of pieces for this recipe?+

Absolutely! Chicken breasts work well for blackening, but keep in mind they may require slightly less cooking time. Just ensure they reach an internal temperature of 75°C (165°F) for safe consumption.

What if I don’t have smoked paprika?+

If you’re out of smoked paprika, you can substitute it with regular paprika and a dash of liquid smoke or a pinch more cayenne to maintain that smoky flavour. However, smoked paprika is ideal for authenticity.

Can I make this dish on the grill instead of stovetop?+

Yes, you can grill the chicken! Preheat your grill to medium-high heat and cook the chicken until it reaches the desired internal temperature, brushing with BBQ sauce during the last few minutes for added flavour.

How can I adjust the spiciness of this recipe?+

To make it milder, reduce the cayenne pepper or omit it altogether. Conversely, if you want extra heat, consider adding some chili powder or a few dashes of hot sauce to the spice mix.

Is it necessary to let the chicken rest after cooking?+

Yes, allowing the chicken to rest for about 5 minutes after cooking is essential. This step helps the juices redistribute, making the chicken more tender and moist when you cut into it.

Recipe at a Glance

Prep:

15 min

Cook:

40 min

Total:

55 min

Servings:

Difficulty:

Medium

Pro Tips

1Cast iron is essential for blackened chicken — it retains intense heat and creates the signature charred crust without burning through.
2Turn on your kitchen exhaust fan and open a window; this technique produces a lot of smoke, which is normal and part of the process.
3Pounding chicken breasts to an even thickness ensures they cook uniformly and finish at the same time.
4Leftover blackened chicken is excellent cold in salads or reheated gently in a covered skillet with a splash of water.

Variations

Swap cayenne for chipotle powder for a smoky-sweet heat instead of pure spice.
Use boneless thighs instead of breasts for richer, more forgiving meat that stays juicy even if slightly overcooked.
Add a squeeze of lime and chopped cilantro after cooking for a bright, fresh finish.

BBQ & Smoked Chicken

Blackened Chicken

Restaurant-quality Blackened Chicken you can make at home tonight.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience

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