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Blackened Chicken

"Great on a summer's day with fresh corn and mashed potatoes."
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20 m servings 135 cals
Original recipe yields 2 servings


  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
  2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 703
  1. 1058 Ratings

Most helpful positive review

I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime (it wont go bad). Not sure why the dire...

Most helpful critical review

FIRE! My son (19) was heating the oil in a cast iron pan with a lid on it. When he took the lid off, the oil flashed! He popped the lid back on right away, which stopped the fire, but that quick...

Most helpful
Most positive
Least positive

I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime (it wont go bad). Not sure why the dire...

This recipe was tasty, quick & easy.

I made this exactly as the recipes is written and my very picky husband LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from ...

Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was lookin...

My husband's first word after eating this chicken was "yummy." I followed the recipe to a T, except that I only allowed the oil to heat up for about 5-7 minutes. It did create a lot of smoke, ...

This chicken was the best. My family loved it. I cooked the chicken on the grill until done. (I didn't use the frying pan at all.) I also made up a little extra spice mixture and sprinkled it...

This is a good basic blackening rub, and putting the chicken in the oven kept it so moist and yummy. I've made it twice: 1st time I followed the ingredients exactly & my husband thought it was a...

This tastes good and is QUICK! I tripled the amount of spice rub; put it on both sides of the chicken; pounded the chicken breasts so they wouldn't be so thick; and baked it for about 15 minute...

This recipe is fabulous. My husband - who doesn't like blackened anything - loves it. My suggesion would be to use Olive oil instead of vegetable oil and bake the chicken for 20 minutes instea...