Kitchen notes · a little help before you start
Blackened Chicken Breast Recipe
A dark, savory crust makes these chicken cutlets especially satisfying, with plenty of spice in each bite. Butter rounds out the seasoning, while a squeeze of lemon at the end gives the warm chicken a bright finish if you want it.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Pat in the spices
Season both sides of the cutlets and lightly pat the mixture into the chicken so it stays in place.
2. Watch for smoking
Add the chicken when the melted butter starts browning, before it begins to smoke in the skillet.
3. Check the center
After searing both sides, cover the pan over low heat and cook until the chicken reaches 165 degrees.
Get to know the ingredients
Chicken cutlets
Use the thin breast cutlets specified here and lay them flat in the pan for even contact.
Cayenne
The cayenne is optional, allowing you to leave it out when you want the seasoning milder.
Butter
Heat the skillet first, reduce the heat and then add butter so you can catch it as it begins browning.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Blackened Chicken Breast Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Remove from the skillet
Move the cooked chicken out of the hot skillet and serve warm, with parsley or lemon if desired.
A little more help as you go
Leave the first side alone
Let the chicken sear for two to three minutes without moving it before turning to the second side.
Season a little ahead
The seasoned cutlets can sit in the refrigerator for up to an hour before you start cooking.
A few questions you might have
Can I leave out the cayenne?
Yes. Cayenne is optional in the seasoning blend, so you can omit it for a milder chicken.
Should I crowd all the cutlets into the pan?
Keep the chicken flat with room around it and cook in batches if the skillet cannot hold everything.
What temperature should the chicken reach?
Cook the covered chicken over low heat until its internal temperature reaches 165 degrees, then remove it from the skillet.
Can I season the chicken ahead?
You can refrigerate the chicken with its seasoning on both sides for up to an hour before cooking.
When should I turn the chicken?
Leave the first side alone for two to three minutes, then flip and cook the second side for two minutes.
Any more cooking tips?
For a milder version, sometimes called bronzed chicken, leave out the cayenne and use just a little black pepper. Cayenne and black pepper give the full blackened seasoning its heat. Thighs, tenders or wings can replace breasts, but quantities and cooking times can change. Divide leftovers into meal-sized portions and store them in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. The separate freezing guidance also allows freezing before or after cooking for up to 6 months. Reheat in the microwave in 30 second increments, or cover with foil and warm in the oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
