Baked Blackened Chicken Breasts

When life gets crazy, you need tasty recipes that are easy to prepare and provide plenty of ways to enjoy them! Oven-baked blackened chicken fits the bill and is the recipe on repeat at our house. And I always plan for leftovers.

The addition of honey is entirely optional. But, customers at our Meal Assembly Stores loved this tried-and-true trick to take chicken to the next level. The same technique can be used to make baked blackened cod and this easy blackened shrimp recipe.

Here's why you'll love this recipe:

• It's easy to prepare (and freeze), and the cooking time is mostly hands-off.
• It's versatile and perfectly pairs with many popular dishes, such as pasta alfredo, salads, and sandwiches. 
• Each serving can be customized as it cooks. Add as much or as little seasoning as you like.
• A slight drizzle of honey may win over someone that "doesn't like spicy food!"
• It's healthy, family-friendly, and low-carb (even with a little sweetness added!)

Here's what you need to make blackened chicken breasts:

• Chicken breasts - Pound chicken to a uniform thickness, about ½ to ¾ inch. This will allow it to cook evenly. Other cuts of chicken such as fillets or tenders can be used, but the cooking time will need to be adjusted.
• Blackened Seasoning - Purchase this spice blend or use our homemade version below. It's often labeled Cajun or Creole seasoning, with Cajun blends tending to be a little spicier.
• Honey - Adding a touch of honey is optional.
• Olive Oil - Ingredient is used for searing the chicken.

Best Pan to Blacken Chicken

A pan that goes from stove-top to oven is fantastic for this recipe. If you have a cast iron skillet, use it!

However, a non-stick skillet can also be used to blacken chicken. I do it all the time. Many will withstand relatively high oven temperatures too. Be careful when you grab the handle!

How to Make Baked Blackened Chicken Breasts

To make baked blackened chicken: coat chicken with spices, sear, and bake That's it!

I just remembered another reason why you'll love this recipe. You do not have to measure anything out, and the amount of spice or honey can vary on each piece of chicken. Perfect for picky eaters.

Here's the process:

1. Pat chicken dry with a paper towel.
2. If using honey, drizzle a little over the chicken and spread it around with a spoon.
3. Evenly sprinkle blackened seasoning over each side of the chicken breast. Some people like to make a paste with a little bit of olive oil and use their hands to rub it in.
4. Heat olive oil in a pan over medium-high heat. 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.)
5. Bake the chicken uncovered for about 30 minutes. If the pan is not oven-safe, transfer the chicken to a glass baking dish or sheet pan first. The exact cooking time will vary depending upon the thickness of the chicken.

Storage, Reheating, Make-Ahead Tips

• Refrigerator - Place leftovers in an airtight storage container in the refrigerator for 3-4 days.
• Reheat - Place chicken in a covered dish with a few drops of water or broth. Warm chicken in the oven at 350 °F until heated through. Alternatively, reheat in the microwave. Place chicken on a microwave-safe platter. Add water or broth, cover to keep moisture, and microwave at 1-minute intervals until heated through.
• Freeze - Leftovers may be frozen in an airtight storage container, such as a freezer bag. Store up to 3 months. For best results, defrost overnight in the refrigerator before warming.
• Make-ahead - Add uncooked chicken, spices, olive oil, and honey to a large resealable plastic bag. Massage the spice mixture into the chicken. Remove excess air and seal the plastic bag. Store in the freezer for up to 3 months. Defrost overnight in the refrigerator and then cook according to the recipe instructions.
  • Tip: Set out a few plastic bags and do this while you have all the ingredients out.