Blackened Fish/Chicken
intro
Bold, smoky spice-crusted blackened fish or chicken, seared to juicy perfection with classic Cajun flavors, ready in 25 minutes for a fast, satisfying meal.
Ingredients
Steps
Prep and dry protein
Pat fish fillets (or pounded 1.5cm-thick chicken breasts, if using) completely dry with paper towels on all sides; set on a plate at room temperature for 10 minutes to remove chill, which promotes even, consistent searing.
Blend blackening spices
In a small shallow dish, combine 2 tbsp (14g) smoked paprika, 1 tbsp (9g) garlic powder, 1 tbsp (7g) onion powder, 1 tsp (1g) dried oregano, 1 tsp (1g) dried thyme, 1 tsp (2g) cayenne pepper, 1.5 tsp (9g) kosher salt, and 1 tsp (2g) black pepper; stir with a fork until fully evenly mixed, with no spice clumps remaining.
Coat protein evenly
Brush all sides of each dried protein portion thoroughly with 6 tablespoons (85g) of the melted unsalted butter, using roughly 1.5 tbsp per portion. Press each buttered portion firmly into the spice mix to coat every surface evenly, creating a thick, uniform rust-colored spice layer; set coated pieces on a clean plate, and reserve the remaining 2 tbsp (28g) melted butter for searing.
Preheat cast iron skillet
Place a heavy 12-inch cast iron skillet over medium-high heat for 5 full minutes, until the pan is very hot and a drop of water flicked onto the surface evaporates instantly in 1-2 seconds. Turn your stovetop exhaust fan to high to vent light smoke from the high-heat searing process.
Sear first protein side
Working in 2 batches to avoid overcrowding the pan, add 1 tbsp of the reserved melted butter to the hot skillet, then place 2 coated protein portions in the pan. Cook undisturbed for 3 minutes (4 minutes if using chicken) until the spice crust is deeply dark, nearly black in spots, and crisp to the touch.
Flip and cook through
Use a thin metal spatula to flip each portion, then cook undisturbed for another 2-3 minutes (3-4 minutes for chicken) until the internal temperature reaches 63°C/145°F for fish (flaky, opaque flesh) or 74°C/165°F for chicken (juicy, no pink remaining). Transfer cooked pieces to a clean plate, then repeat the searing process with the remaining 1 tbsp reserved butter and 2 raw protein portions.
Rest and serve hot
Let all cooked blackened protein rest for 2 minutes to allow internal juices to redistribute, then serve immediately with optional lemon wedges, as the bold, crisp spice crust needs no heavy additional sauce.
Tips
2.Never overcrowd the skillet: cooking in 2 small batches keeps the pan temperature consistently high, which creates the signature dark, crisp blackened crust instead of steaming the protein and leaving it soggy.
3.Run your stovetop exhaust fan on high before starting to sear: high-heat cooking with dried spices creates light, wispy smoke that can trigger home smoke alarms if not vented; for zero indoor smoke, cook this on an outdoor propane side burner.
OMG this blackened seasoning mix is a total game changer! I used tilapia for last night’s family dinner and even my super picky 7 year old cleaned his plate. 25 minutes total cook time? Perfect for busy weeknights when I don’t have hours to spend in the kitchen. 10/10 will be making this on repeat.
I meal prepped the chicken version for my work lunches this week and it’s SO good. Holds up perfectly in the fridge for 4 days, no weird soggy texture, and the spice level is just right without being overwhelming. Super easy too, I didn’t even have to run to the store for special spices, I had everything in my pantry already.
Brought the blackened chicken bites to my neighborhood potluck last weekend and people were begging me for the recipe! I served it with a little side of remoulade for dipping and it was gone in 15 minutes flat. Easy, flavorful, total crowd pleaser. Will absolutely be making this for our next cookout.
I was nervous this would be too hot for my sensitive taste buds, so I cut the cayenne in half and it was perfect! Used cod for the fish version, cooked it in a cast iron skillet just like the recipe said, and it had that perfect crispy blackened crust without being burnt. So impressed with how simple this was.
I grew up eating real Cajun food in Louisiana so I’m super picky about blackened recipes, and this one is legit! Got that perfect classic flavor, no weird added ingredients, works just as well on catfish as it does on chicken thighs. Only note is make sure your pan is HOT before you put the protein down, that’s the secret to that perfect crust.
Made this with chicken breasts for dinner last night, served it with roasted broccoli and rice, and my wife said it’s better than the blackened chicken we get at our local Cajun spot. Wild that it only took 25 minutes total, I thought something that tasted that good would take way more effort. No notes, 10/10.
So happy this recipe is naturally gluten free! I’ve been looking for easy weeknight proteins that don’t require weird specialty GF products, and this fits the bill perfectly. I made the fish version with salmon last night and the crust was crispy, the fish was flaky, total perfection.
Pro tip from someone who’s made this 4 times now: don’t move the fish/chicken around once you put it in the cast iron! Let it sit for the full 3-4 minutes per side and you get that perfect, crispy blackened crust that doesn’t flake off. I used this on mahi mahi for fish tacos last weekend and it was insane.
As a college student with basically zero cooking skills, this was so easy to pull off in my tiny apartment kitchen! I used cheap chicken tenders, mixed up the spice rub in a little bowl, cooked it in my cheap non-stick pan, and it tasted like restaurant food. Saved me so much money on takeout this week.
Made the blackened redfish version for date night last night and my boyfriend was convinced I ordered it from a fancy restaurant. Paired it with garlic butter pasta and roasted asparagus, and the whole meal was done in under 30 minutes. Felt like a total pro chef, no cap.
I upped the cayenne and added a little extra garlic powder and black pepper to the rub because I love that extra kick, and wow. Made the chicken version, sliced it up on a po boy with pickles and remoulade, and it was better than any po boy I’ve gotten down in New Orleans. Will be making this at least once a week from now on.
Wait, can I make this in the air fryer? I tried it last night with chicken thighs, spritzed a little oil on them, cooked at 400 for 12 minutes flipping halfway, and it turned out perfect! That crispy crust was there, no smoking up my kitchen from a super hot pan. Total win for anyone who hates the smoke from stovetop blackening.
Made this with chicken tenders for my kids’ post-soccer practice dinner last night and they devoured it! I kept the spice super mild for them, served it with sweet potato fries and fruit, and there were zero complaints. Love that I can adjust the spice level for the kids vs the adults without making two separate meals.
I will say, open your windows when you cook this! I had my pan a little too hot and the smoking spices set off my fire alarm for 10 minutes, oops. But even with that chaos, the fish turned out incredible, so it was worth the minor panic. Just a heads up for other apartment dwellers like me!
This recipe is so budget friendly! I used frozen tilapia fillets that I had in the freezer, used spices I already owned, and the whole meal for 4 people cost me under $10. You can’t beat that for a tasty, healthy dinner that doesn’t break the bank. 10/10 for anyone grocery shopping on a tight budget.
This is my new go-to high protein dinner! Chicken breast version is like 35g of protein per serving, low carb, super flavorful, so I don’t get bored eating plain grilled chicken every night. I’ve been making it every Sunday to pair with veggies and quinoa for my post-workout meals, and it’s made my meal routine so much easier.
I’ve been making blackened fish for years, and this rub recipe is my new go-to. Perfect balance of paprika, garlic, onion, oregano, and cayenne, no weird extra fillers like some store-bought blackened seasonings. I mixed up a big jar of it to keep in my spice cabinet so I don’t have to measure every time I make this.
I’ve never cooked fish at home before because I was always scared I’d mess it up, but this recipe was foolproof! Used cod, followed the directions exactly, and it came out flaky, flavorful, with that perfect crispy crust. My roommate said it was better than the fish we get at our local seafood shack. So proud of myself!
Made a big batch of the blackened chicken sliders for our college football tailgate last weekend and they were a massive hit. Topped them with coleslaw and pickles, served ‘em up on mini buns, and people kept coming back for more. Super easy to make ahead of time, travels great, perfect game day food.