On the table in just 20 minutes, my easy blackened chicken recipe includes tender chicken breast coated in a flavorful blackened seasoning, crunchy fried onions, and ooey-gooey melted cheese.
Have you heard of blackened chicken before? It hails from Louisiana and don’t worry, it doesn’t mean your chicken will be black and tasteless. Blackening is a cooking technique where you coat the meat in spices and sear it quickly in a hot skillet, creating a black crust. The outside has a delicious crunch but the inside remains moist and tender.
My mother and I started making this particular crunchy blackened chicken recipe when I came across it in college. The shortcut ingredients make it simple as can be to whip up but also give it a huge pop of flavor that everyone loves. If your family is made up of chicken lovers like mine, you may find yourself looking for something new and different to do with it. This dish is what you’ve been looking for!
We dip the chicken breast in egg and then add the blackened coating. This differs depending on the recipe (and you can even find pre-packaged blackened seasoning in the spice aisle), but today I’m using a simple combination of chili powder, cumin, and salt. For that added crunch, I also coat my chicken in crumbled french fried onions. Then it’s just a matter of cooking the chicken and adding some shredded cheese on top (because why not?).
My easy blackened chicken recipe is ready in just 20 minutes and tastes SO good, y’all. The taste and texture combination of the crunchy fried onions, flavorful blackened seasoning, and tender chicken is a match made in heaven. Let’s get cooking and keep scrolling for some easy serving suggestions.
- French fried onions
- Chili powder
- Boneless skinless chicken breasts
- Shredded cheese of your choice (I used cheddar cheese)
How to Make My Blackened Chicken Recipe
Place your french fried onions in a zipper seal bag and crush them.
You can use a rolling pin, a meat mallet, your hands, or even the back of a spoon.
Stir crushed fried onions together with seasonings in a shallow bowl you can dip chicken in.
Beat eggs and place in a separate shallow dish.
Dip each piece of chicken first in the egg wash on both sides.
Then cover the chicken breast in the coating mixture.
Heat oil in a large skillet over medium heat. Add coated chicken to the heated oil.
Cook this for about 4-5 minutes on each side (trying not to turn but once or twice if need be) until no longer pink in the center.
Once done, top with shredded cheese and leave just long enough for the cheese to melt.
Yum!!! This smells so good and tastes even better. The chicken is nice and juicy inside the crunchy coating!
Serve my crunchy blackened chicken breast recipe with your favorite side.
This is also good as the centerpiece to a delicious salad!
- Store leftover blackened chicken breast in an airtight container in the fridge for up to 4 days. Reheat either in the microwave or air fryer.
- Store leftovers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating as above.
- Yes, you can use boneless chicken thighs instead of chicken breasts if you prefer.
- You can also substitute the chicken for a different meat, although the cooking time will vary. Blackened shrimp is popular, but other options include fish, beef, and pork.
- Serve it with a lemon wedge or lime wedge garnish for extra flavor.
- Let the chicken rest for 5 minutes before serving, to make sure it’s nice and juicy!
What is blackened seasoning?
Blackened seasoning is similar to Cajun seasoning and Creole seasoning as they all originate from Louisiana. They each have the perfect blend of savory dried herbs and spicy spices. It also tastes great on all kinds of meat, including beef, pork, chicken, and fish. But blackened seasoning can include all or most of these herbs and spices: smoked paprika, cayenne pepper or chili powder for heat, onion powder, garlic powder, ground cumin, dried thyme, dried oregano (or Italian herbs seasoning), and salt and black pepper (white pepper is also often used).
What’s the difference between blackened seasoning and Cajun seasoning?
Blackened seasoning and Cajun seasoning are very similar. However, Cajun seasoning is typically spicier.
How do you make the blackened seasoning stick?
You need to coat the meat in either egg, oil, or melted butter to ensure the coating sticks. You also need to ensure your oil is nice and hot before adding the meat and that there’s enough of it, otherwise, the coating will stick to the pan and not the meat, which we don’t want!
What oil should I use for cooking my blackened chicken?
The best oils for pan-searing the blackened chicken include avocado oil, canola oil, and vegetable oil.
What’s the best pan to use for cooking blackened chicken?
If you have one, I highly recommend using a cast-iron skillet. Here are my posts on how to season and clean a cast-iron skillet.
How do you serve blackened chicken?
Here are some blackened chicken serving suggestions:
- Enjoy it with fresh corn and mashed potato.
- Serve it with a side salad, like my German potato salad or summer corn salad.
- Add some fries on the side, like our zucchini fries, sweet potato wedges, or parmesan oven fries.
- Serve it with a side of steamed or roasted vegetables, like zucchini and squash, green beans, or asparagus.
- Go traditional and serve this main dish alongside another popular Louisiana dish, dirty rice.
- Another popular option is blackened chicken alfredo, which involves serving your blackened chicken on a bed of pasta and creamy alfredo sauce.
- Make a homemade Popeyes blackened chicken sandwich. All you need is a brioche bun, some pickles, and mayo.
- Make blackened chicken tacos.
Check out these other easy recipes:
Southern Fried Chicken Recipe (Fuss-Free)
Easy Ranch Fried Chicken Tender Recipe
Chicken Planks (Like Chicken Fingers, Only Better)
Grilled Chicken Tenders (No Grill Needed)
- 1 cup french fried onions
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 2 eggs
- 4 boneless skinless chicken breasts
- 1 cup shredded cheddar cheese
- Place french fried onions in a zipper seal bag and roll over them with a rolling pin until crushed. Pour into a shallow bowl. Stir in chili powder, cumin, and salt.1 cup french fried onions, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1/2 teaspoon salt
- In a separate shallow bowl, place eggs and beat well.2 eggs
- Heat about two tablespoons of oil in a large skillet over medium-high heat.
- Dip each chicken breast in the egg wash on both sides and then into the breading mixture on both sides.4 boneless skinless chicken breasts
- Place in a skillet and cook until brown on both sides and no longer pink in the center (turning once). Sprinkle chicken with cheese and allow to melt before removing from the skillet. Serve with your favorite sides.1 cup shredded cheddar cheese
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I wonder if it would be ok to bake this?
I cheated a little and used a blackening season I had but followed everything else. It was very moist, quick, easy and good. We loved it.
I am so glad you liked it Margaret!!!
I just checked. The FF onions have 3 grams of carbs per 2 T, so for the whole recipe it would be 24 grams carbs for the whole cup, divided by however many chicken breasts. If you use four, it would be 6 grams carbs each, plus there may be a tiny bit in the spices.
Feel free to check my math!
Mouth watering!!!! gives me an idea also….when I see coatings for keto recipes utilizing bacon rinds….I am going to use the French fried onions!! seems perfect!!
I have 2 missing ingredients on my shopping list…and the recipe on the planning page!! YUM!
JOANNE THAT IS BRILLIANT! I have no idea why I haven’t thought of this as a sub for pork rinds before but I am so grateful to you for thinking of it!