20-Minute Blackened Chicken
Pan-seared chicken tenderloins coated in a bold Cajun spice blend of cayenne, cumin, oregano, and thyme. Quick-cooking weeknight protein with smoky, spicy crust and juicy interior. Serve over rice, with greens, or in sandwiches. This version builds the spice mix fresh with minced garlic for deeper flavor than store-bought blackening seasoning.
Ingredients
- 2 tsp freshly ground black pepper, ground
- 1 ½ tsp salt, granulated
- 1 tsp cayenne pepper, ground
- 1 tsp ground cumin, ground
- ½ tsp dried oregano, dried
- ½ tsp dried thyme, dried
- 1 clove garlic, minced
- 1 lb chicken tenderloins, patted dryboneless chicken breasts1:1tags:cut
note:increase cook time to 6-7 minutes per side due to thickness
- 2 Tbsp canola oil or unsalted butter, room temperatureolive oil or avocado oil1:1tags:swap
note:neutral oils work best; avoid low smoke point butters if using high heat
Full guide →
Instructions
- 1
Combine black pepper, salt, cayenne, cumin, oregano, and thyme in a small bowl.
- 2
Add minced garlic and stir until combined, mashing garlic to release liquid.
- 3
Pat chicken dry with paper towel.
- 4
Rub both sides of each tenderloin with the spice mixture.
- 5
Heat oil or butter in a large skillet over medium-high heat.
- 6
Add tenderloins in a single layer, cooking in batches if needed.
- 7
Cook until browned and meat releases easily, about 5 minutes.
- 8
Flip and cook until no longer pink inside and internal temperature reaches 165F.
- 9
Serve warm.
Tips
For extra crust, let the spiced chicken rest 15 minutes before cooking so seasonings adhere better and form a darker exterior.
Use a meat thermometer to avoid overcooking; chicken tenderloins cook quickly and can dry out if left too long.
Good to Know
Cover and refrigerate cooked chicken up to 3 days. Reheat gently in a 300F oven to avoid drying out.
Mix spice blend up to 2 weeks ahead in an airtight container. Pat chicken dry and rub with spices up to 4 hours before cooking; cover and refrigerate until ready to sear.
Serve warm over rice, atop a salad, in sandwiches, or alongside roasted vegetables and grains.
Common Mistakes
Do not skip patting chicken dry to avoid steam that prevents browning.
Do not overcrowd the pan to avoid steaming instead of searing; cook in batches if needed.
Do not cook beyond 165F internal temperature to avoid dry, tough meat; use a thermometer.
Substitutions
note:neutral oils work best; avoid low smoke point butters if using high heat
Full guide →note:increase cook time to 6-7 minutes per side due to thickness
FAQ
Can I make this ahead?
Yes. Prepare the spice blend up to 2 weeks ahead. Season the chicken up to 4 hours before cooking, cover, and refrigerate. Cooked chicken keeps refrigerated 3 days.
What if I do not have fresh garlic?
Use 1/4 teaspoon garlic powder instead of the fresh clove. Adjust to taste. Pre-mixed blackening seasoning (about 2 teaspoons) can substitute the entire spice blend.
Can I freeze blackened chicken?
Yes. Cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator. Reheat gently in a 300F oven, covered, until warmed through, about 10 minutes.