Blackened Chicken (Skillet, Grill, or Grill Pan)

When you don’t have time to marinate but still want something packed with flavor, this blackened chicken adapted from The New York Times is a lifesaver. “Blackened” refers to a simple yet flavorful technique where the chicken is coated in a bold Cajun spice blend and cooked over high heat, creating a dark, flavorful crust while keeping the inside juicy and tender. The best part? You can make it in a skillet, on the grill, or in a grill pan—whatever works best for you.

This blackened chicken recipe is incredibly versatile. It’s perfect as a main dish with baked sweet potatoes or cilantro lime rice and roasted veggies, or you can slice it up and add it to a salad with Caesar, ranch or blue cheese dressing. It’s also good as a taco filling or with the black bean salad. If serving as a main course, try it with any of the dressings mentioned above or even BBQ sauce.

• 1¼ teaspoons salt
• 1 tablespoon smoked paprika
• 1½ teaspoons dried oregano
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon dry mustard
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• ½ teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breasts or chicken tenderloins
• 2 tablespoons vegetable oil