1. Prepare the Seasoning

In a small bowl, combine all of the blackened seasoning ingredients: paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt, black pepper, and smoked paprika (if using). Stir the mixture until all the spices are well incorporated. This blend of spices is what will give the chicken its signature bold, smoky flavor.

2. Prepare the Chicken

Pat the chicken breasts or thighs dry with paper towels to ensure that the seasoning sticks properly. You can use either boneless, skinless breasts or thighs, depending on your preference. Thighs tend to be juicier, while breasts are leaner. You can also tenderize the chicken slightly by gently pounding it to an even thickness, which helps it cook more uniformly.

3. Coat the Chicken with Seasoning

Generously coat each piece of chicken with the blackened seasoning, pressing the spices into the meat to ensure that it is evenly covered. Don’t be afraid to use a good amount of seasoning—it’s what gives the chicken its delicious flavor and blackened crust.

4. Preheat the Skillet

Place a large skillet or cast-iron pan over medium-high heat and allow it to get hot. The pan needs to be very hot to achieve the blackened crust on the chicken. Add the olive oil to the pan, swirling it around to coat the bottom. Once the oil starts to shimmer and is hot enough, you’re ready to start cooking.

5. Sear the Chicken

Add the seasoned chicken to the hot pan. Be sure to place the chicken in the pan away from you to avoid any splattering oil. Sear the chicken for 4-6 minutes on each side, or until it forms a dark, crispy crust. The key is to not move the chicken around too much while it’s cooking so that the spices can form a nice charred coating. You want the chicken to develop a deep, rich color.

If you’re using chicken breasts and want them cooked all the way through without overcooking the outside, you can reduce the heat slightly after searing and cover the pan to allow the chicken to cook through more gently.

6. Add Butter for Extra Flavor

In the last minute of cooking, add a tablespoon of butter to the skillet. As it melts, spoon some of the melted butter over the chicken to enhance the richness and flavor. This also helps keep the chicken moist while developing a golden-brown crust.

7. Check for Doneness

Check the internal temperature of the chicken using a meat thermometer to ensure that it has reached 165°F (74°C). This is the safe internal temperature for cooked chicken. If the chicken hasn’t yet reached this temperature, continue cooking for a few more minutes.

8. Rest the Chicken

Once the chicken is cooked through, remove it from the skillet and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, making the chicken more tender and juicy.