Baked Blackened Chicken Breasts can be kissed with a touch of honey for the perfect combination of heat and sweet. Or leave it off, for a low-carb, ketogenic dinner. Double the recipe. I’ll give you lots of ideas for the leftovers!
When life gets crazy, I stick to tried and true recipes that are easy to prepare and give plenty of options the next day (and the day after that if I’m lucky!) When it comes to chicken, it’s either Baked Lemon Pepper Chicken or this one, depending upon my mood!
This is one of those recipes that I can’t recommend highly enough. It was very popular at our Make Ahead Dinner Store.
Here’s why I like it so much:
- There are just 4 easy steps in this recipe and the cook time is mostly hands-off while it bakes in the oven.
- The spicy chicken perfectly complements so many popular dishes from pasta alfredo to many soups and salads. I have a list of suggestions below.
- It’s not super spicy unless you want it to be super spicy. Add as much or as little heat as you like.
- A slight drizzle of honey makes for a perfect combination of sweet and spicy and may actually sway over the diner that “doesn’t like spicy food!” Or leave it off and save the calories and the carbs.
How to Make Baked Blackened Chicken Breasts
Typically, a cast iron skillet and lots of smoke are involved in the blackening process. If you don’t have the time, tools or patience for the traditional process, then this is a perfect alternative:
- Drizzle the chicken with a little honey and spread it around with a spoon.
- Sprinkle a Cajun spice blend over the chicken.
- Sear the chicken on the stove-top for a couple of minutes on each side. (Don’t skip this step! It makes a big difference.)
- Bake the chicken, uncovered, for about 30 minutes in the oven.
That’s it! And, I just remember another reason why I love this baked blackened chicken breasts recipe. You literally do not have to measure anything out and the amount of spice or honey can vary on each piece of chicken.
Seasoning for Blackened Chicken
Mix up a big batch of the spices so you will always have them on hand. The amounts provided in the instructions are easily enough for 4 pieces of chicken. Double it. Triple it…you get the picture. Or, buy a pre-mixed Cajun spice at the grocery store.
You really don’t need to measure anything out with this recipe.
Ideas for Leftover Blackened Chicken
Once it’s done, you’ve got options. Slice it, dice it or freeze it whole. When you’re ready to enjoy it, defrost and:
- Top off an alfredo dish, such as Zucchini Noodle Alfredo.
- Serve over salad greens (with a little red wine vinaigrette salad dressing.)
- Make Asian Chicken Lettuce Wraps.
- Add it to soups like Creamy White Bean Chicken Chili.
- Make a chicken layer in Taco Salad in a Jar.
- Make a traditional chicken sandwich or make Chicken Salad.
Yep. Lots of options. I bet you already have a few ideas of your own. 🙂
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media if you make it. We love to see what you are cooking up!
Baked Blackened Chicken Breasts Recipe
- 16 ounces boneless skinless chicken breast
- 2 teaspoons honey leave this out if you don’t want the sweet taste or for fewer calories
- 1 Tablespoon olive oil
- 2 Tablespoons Cajun Spice Blend see ingredients below or purchase a spice blend
Cajun Spice Blend
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- Preheat oven to 350 degrees.
- Drizzle honey over each side of chicken and spread with the back of a spoon. (I make a thin line down the center of each breast and spread it out to the sides.)
- If making the spice blend, combine dry spices in a container with a lid. Shake to combine.
- Sprinkle seasoning on both sides of chicken.
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for one-two minutes on each side.
- Place chicken in baking dish and cook, uncovered, for about 25-30 minutes or until chicken is no longer pink inside.