Baked Blackened Chicken (Juicy, Tender, Fast)

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My baked blackened chicken recipe features juicy chicken breasts with a perfectly blackened crust and cold Cajun-inspired flavor. It’s fast, flavorful, and easy enough for any weeknight dinner. 

My oven baked blackened chicken is a dinnertime staple

Arman Liew

Chicken ends up on our dinner table at least a few times a week, so I’m always looking for ways to keep it interesting. This blackened chicken breast is one of the recipes I make on repeat because it’s packed with flavor and I never have to remember to marinate the chicken first!

A simple homemade blackened seasoning gives the chicken a smoky, savory crust while keeping it juicy and tender. Here’s why I love making it:

  • Made with pantry staples. The seasoning comes together with six everyday spices you probably already have.
  • Big flavor, minimal effort. The homemade seasoning does almost all the work, giving the chicken plenty of flavor without a long ingredient list.
  • Perfect for meal prep. I often cook a couple of extra chicken breasts for my partner and me to use in salads, wraps, and grain bowls throughout the week. 

Come make this with me!

Table of Contents
  1. My oven baked blackened chicken is a dinnertime staple
  2. Key Ingredients
  3. How to bake blackened chicken
  4. Arman’s tips for the best blackened chicken
  5. What to serve with this
  6. Baked Blackened Chicken Recipe (Recipe Card)
  7. More weeknight chicken dinners
oven baked blackened chicken breast on a plate.

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

  • Chicken breasts. I use boneless, skinless chicken breasts because they cook quickly and are easy to find. If your chicken breasts are especially large (over 8 ounces), slice them in half lengthways so they cook more evenly.
  • Oil. A little oil helps the seasoning stick and encourages the chicken to develop its signature blackened crust. I usually use avocado oil, but any high smoke point oil, like canola, works well. Melted butter is another delicious option.
  • Blackened spice blend. My homemade blend combines smoked paprika, cumin, dried thyme, cayenne pepper, salt, and black pepper for plenty of smoky, savory flavor with just the right amount of heat. 

How to bake blackened chicken

spice mix in a bowl.

Step 1- Prep work. Turn on the oven’s broil setting and grease a cast iron skillet. Combine the blackening seasoning mixture in a small bowl. 

raw seasoned chicken breasts in a skillet.

Step 2- Season the chicken. Place the chicken in a bowl and rub with oil and spice mixture, then place the chicken in the skillet. 

seared chicken breasts in a skillet.

Step 3- Bake/Broil. Broil until the chicken reaches an internal temperature of 165F. 

blackened chicken breast fillets on a wooden board.

Step 4- Rest. Let the chicken rest briefly, then slice and serve. 

Arman’s tips for the best blackened chicken

  • Bring the chicken to room temperature. I remove the chicken from the fridge about 30 minutes before cooking. It cooks more evenly and stays juicier.
  • Preheat the pan. A hot skillet is the secret to getting that signature blackened crust. I let mine heat for a few minutes before adding the chicken.
  • Use a meat thermometer. I take the chicken out of the chicken once it reaches 160°F, then let it rest for 5 to 10 minutes. The temperature will continue to rise to 165°F, keeping the chicken perfectly juicy instead of overcooked. 
  • Don’t overcrowd the pan. Give each chicken breast a little space so it blackens instead of steaming. If needed, cook them in batches. 
homemade blackened chicken.

  • Preheat the oven to 220°F. Place a greased skillet in there.

  • In a small bowl, whisk together the smoked paprika, cumin, salt, pepper, and cayenne pepper.

  • Add the chicken breasts to a bowl and cover in the oil. Rub the seasoning over each filet until generously coated. 

  • Place them in the greased skillet and broil for 18-22 minutes, or until the chicken reaches an internal temperature of 160F. If desired, broil for two minutes at the end.

  • Remove from the oven and let sit for five minutes before slicing up.

TO STORE: Let the chicken cool completely, then refrigerate it in an airtight container for up to 5 days.
TO FREEZE: Transfer the cooled chicken to a freezer-safe container and freeze for up to 6 months. Thaw overnight in the refrigerator before reheating.
TO REHEAT: Microwave until warmed through, or reheat in a 350°F oven for 8 to 10 minutes. If the chicken seems a little dry, add a splash of water and cover it loosely with foil before reheating. 

Serving: 1servingCalories: 135kcalCarbohydrates: 1gProtein: 24gFat: 3gSodium: 714mgPotassium: 459mgFiber: 1gVitamin A: 545IUVitamin C: 2mgCalcium: 20mgIron: 1mg

More weeknight chicken dinners

Originally updated June 2023, updated and republished July 2026