Easy Blackened Chicken Sandwich Recipe – Juicy & Flavor-Packed
Y’all, there is just something about a big, juicy chicken sandwich that hits the spot, and this easy Blackened Chicken Sandwich is packed with flavor in every single bite.
We’re talking tender chicken seasoned with those bold, smoky blackened spices, cooked until beautifully golden and tucked onto a soft toasted bun with crisp lettuce, onion, tangy pickles, and plenty of melty cheese. Mercy, it is good!
And don’t let that word blackened fool you into thinking this is anything complicated. This is an easy, fuss-free sandwich that you can have on the table without spending half the day in the kitchen. It’s perfect for a quick weeknight supper, a casual weekend lunch, or anytime you’re craving something hearty and satisfying.
Serve your blackened chicken sandwiches with a pile of crispy fries, potato wedges, or your favorite chips, and honey, supper is done! No drive-thru required.
Easy Blackened Chicken Sandwich Recipe
This easy Blackened Chicken Sandwich is one of those meals that delivers big flavor without a lot of fuss. A simple marinade gives the chicken plenty of bold, savory flavor before it’s cooked in a skillet until juicy and beautifully blackened on the outside. Pile it onto a toasted brioche bun with your favorite cheese, crisp veggies, and tangy pickles, and honey, you’ve got a mighty good sandwich that’s easy enough for any day of the week!
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Ingredients for Blackened Chicken Sandwiches
Here is what you’ll need to prepare the best blackened chicken sandwiches in your own kitchen!
- Boneless Skinless Chicken Breasts – I love the bagged packages in the fresh meat section of the store with individual sealed four ounce chicken breasts. They are the perfect portion size for these sandwiches.
- Extra Virgin Olive Oil
- Mirin (or apple cider vinegar)
- Water
- Kosher Salt
- Cracked Black Pepper
- Blackened Seasoning – I prefer Zatarain’s Blackened Seasoning.
- Poultry Seasoning – I like McCormick’s and this is optional but recommended.
- Mayonnaise – or other condiments of choice
- Brioche Buns – always toast the buns for added flavor for sandwiches and burgers.
- Toppings – lettuce, tomato, red onion slices, dill pickle slices, and cheese. I used slices of white American cheese, but Pepper Jack or cheddar would be great too!
Helpful Kitchen Tools
You don’t need any fancy equipment to make these Blackened Chicken Sandwiches—just a few basic kitchen tools you probably already have on hand.
Meat mallet or rolling pin – For pounding the chicken breasts to an even thickness so they cook quickly and evenly.
Large zip-top bag – Makes marinating the chicken easy and keeps cleanup to a minimum.
Large skillet – A heavy-bottomed or cast-iron skillet works especially well for developing that flavorful blackened crust.
Tongs – For safely turning the chicken while it cooks.
Instant-read meat thermometer – The easiest way to know when your chicken has reached a safe internal temperature of 165°F without overcooking it.
Cutting board and sharp knife – Handy for preparing your sandwich toppings and resting the cooked chicken.
Toaster or skillet – For lightly toasting those brioche buns before assembling your sandwiches. I prefer toasting them in the skillet before cooking the chicken.
How to Make a Blackened Chicken Sandwich
Begin by prepping the chicken. Dry the chicken breasts with paper towels. Place the chicken breasts on a cutting board and cover with plastic wrap. I like to tuck the edges of the plastic wrap under the cutting board to keep chicken juices from flying out.
Use a meat pounding tool to gently pound the chicken breasts until they are about an inch thick. When the chicken breasts are an even thickness, they’ll cook at the same rate.
Next, prepare the marinade. I use a gallon size food safe plastic zip bag for this. Begin by adding the olive oil, mirin (or apple cider vinegar, if using instead), water, salt, pepper, blackened seasoning blend, and poultry seasoning to the bag. Seal the bag and shake to mix the marinade and combine.
Add the prepared chicken breasts to the bag of marinade, then seal the bag removing excess air. Massage the marinade into the chicken to coat and place the bag in the refrigerator for a few hours. I’d say that two hours would be the minimum and you can let them hang out up to six hours if more convenient.
Now, let’s get to the cooking part! First up…the buns. Y’all, I say it over and over again – toast your buns! That little extra step will make your sandwiches more flavorful and makes ’em extra special because they’re made with more love.
I place a pat of butter in the hot skillet that I’ll be cooking the chicken in and place the buns down and move them around in the butter a little bit, then toast them golden brown. Remove the buns and set aside until it is time to assemble the sandwiches.
Next, it’s time for those chicken breasts to hit the skillet. Have that skillet nice and hot set over medium heat. Add a tablespoon of olive oil to the hot skillet then add the marinated chicken breasts. Set a timer or keep an eye on the clock. Cook the chicken breasts for 4 minutes per side. You do not want to overcook boneless skinless chicken breasts or they’ll end up dry. Now, if your chicken breasts weren’t prepped to the one inch thickness, they might take a little longer. To be safe, use an instant-read meat thermometer to check the internal temperature. The chicken is done when the thickest part reaches 165°F.
Transfer the cooked chicken breasts to a cutting board or plate. If you’re using cheese, like I do, place your cheese slice on the chicken breast and cover loosely with aluminum foil and allow them to rest for 5 minutes. The resting part is important and ensures those chicken breasts are going to be delicious and juicy.
While the chicken is resting, assemble those toasted buns with your condiment of choice and favorite toppings.
Rest time is up, place the chicken breast on the sandwich and enjoy!
What Is Blackened Chicken?
Blackened chicken is chicken that has been generously coated with a flavorful blend of herbs and spices, then cooked in a hot skillet until the seasonings develop a deeply browned, savory crust on the outside. Despite the name, blackened doesn’t mean burned! That dark, flavorful exterior comes from the seasoning cooking against the hot skillet.
Blackening seasoning typically includes a combination of spices such as paprika, garlic, onion, cayenne pepper, black pepper, and dried herbs. The exact blend varies from one brand or recipe to another, so some are considerably spicier than others. You can prepare your own blackened seasoning, but I like to buy the mix already prepared.
For this sandwich, the blackened seasoning gives an otherwise simple chicken breast loads of bold, savory flavor and that gorgeous seasoned crust. Paired with a buttery toasted brioche bun and cool, crisp toppings, it makes one mighty fine chicken sandwich!
The Best Toppings for a Blackened Chicken Sandwich
When it comes to toppings, you can make your Blackened Chicken Sandwich as simple or as loaded as your heart desires! For mine, I like a good slather of Duke’s mayonnaise—of course—along with crisp lettuce, juicy tomato, sliced onion, tangy dill pickle slices, and a slice of melty cheese. Those cool, fresh toppings are especially delicious with the warm, boldly seasoned chicken, but honey, it’s your sandwich—pile on whatever makes you happy!
What to Serve with Blackened Chicken Sandwiches
These Blackened Chicken Sandwiches are hearty enough to be the star of the meal, so you really don’t need anything complicated on the side. I like to keep things easy with a simple side that complements all of those bold, savory flavors without competing with them.
- French fries or potato wedges – You just can’t go wrong with a hot chicken sandwich and crispy potatoes. Sweet potato fries would be delicious, too.
- Potato Salad – A cool and creamy potato salad is a wonderful contrast to the warm, spicy chicken.
- Coleslaw – Crisp, creamy slaw adds freshness and a little crunch alongside the sandwich. You could even pile a spoonful right on top of the chicken.
- Macaroni salad – This classic cold side makes the meal perfect for summertime lunches and casual suppers.
- Baked beans – A great choice if you’re serving these sandwiches for a backyard gathering or weekend meal.
- Corn on the cob – Fresh summer corn slathered with a little butter is simple and mighty good alongside a blackened chicken sandwich.
- A simple green salad – When you want to keep things a little lighter, a fresh garden salad is all you need. I mean, you’re having a salad on the sandwich, but okay.
- Potato chips – And honey, there is absolutely nothing wrong with opening a bag of your favorite chips and calling supper done! Sometimes easy is exactly what we need.
Tips for the Best Blackened Chicken Sandwich
Use a good-quality blackened seasoning.
The seasoning is where so much of the flavor comes from in this sandwich, so use a blackened seasoning blend that you really enjoy. Fresh, good-quality spices can make a noticeable difference in flavor. I used Zatarain’s Blackened Seasoning, which gives the chicken a wonderful savory, slightly spicy crust.
Pound the chicken to an even thickness.
Taking a minute to pound the chicken breasts to an even thickness helps them cook evenly. You don’t want the thinner end drying out while you’re waiting for the thicker portion to finish cooking.
Give the chicken time to marinate.
Allow at least 2 hours for the chicken to soak up all of those wonderful seasonings. I recommend somewhere between 2 and 6 hours for plenty of flavor without having to plan too far ahead.
Start with a properly heated skillet.
Let your skillet heat over medium heat before adding the chicken. A hot skillet helps develop that flavorful, dark seasoned crust that makes blackened chicken so delicious.
Don’t mistake blackened for burned.
You want a deeply browned, flavorful crust—not scorched chicken. Keep the heat at medium and adjust it if the seasoning begins to darken too quickly.
Use a meat thermometer.
Chicken breasts can go from juicy to dry pretty quickly. Check the thickest portion with an instant-read thermometer and cook until it reaches 165°F.
Let the chicken rest.
Give the chicken about 5 minutes to rest after cooking. This helps keep all those flavorful juices where they belong—inside the chicken rather than running out onto your cutting board.
Toast those buns!
Don’t skip this little step. A lightly toasted brioche bun tastes wonderful and also holds up better once you add the juicy chicken, condiments, and toppings.
Make the sandwich your own.
I love mine piled with lettuce, red onion, dill pickles, and cheese, but there are no sandwich police around here! Add tomato, spicy mayo, ranch, extra pickles, or whatever makes your taste buds happy.
Storing and Reheating Leftover Blackened Chicken
If you happen to have leftover blackened chicken, it stores and reheats beautifully, making it great for an easy lunch the next day. I recommend storing the cooked chicken separately from the buns and sandwich toppings so everything stays fresh. Mr. J. has me prepare at least one extra blackened chicken breast when I make them, so he can slice the leftover one up and top a salad with it.
To store: Allow the cooked chicken to cool, then place it in an airtight container and refrigerate for up to 3 to 4 days. Keep lettuce, tomato, onion, pickles, and other toppings in separate containers until you’re ready to assemble another sandwich.
To reheat: Gently warm the chicken in a covered skillet over medium-low heat until heated through. You can add a small splash of water to the skillet to create a little steam and help keep the chicken moist. Leftover chicken can also be reheated in the microwave in short intervals, just until hot. Avoid overheating it, since chicken breast can dry out quickly.
To freeze: The cooked blackened chicken can be frozen without the bun or toppings. Wrap it well or place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
When you’re ready to enjoy another sandwich, toast a fresh brioche bun, warm up the chicken, add your favorite toppings, and you’ve got yourself another easy meal. And please don’t refrigerate the whole assembled sandwich unless you enjoy warm wilted lettuce and a sad, soggy bun. We can do better than that, y’all.
More Chicken Recipes to Try
If chicken is a regular on your supper menu, you’re in good company! It’s one of my favorite ingredients for getting a delicious meal on the table without a lot of fuss. Here are a few more easy chicken recipes to add to your meal plan:
- Southern Smothered Chicken – Tender chicken smothered in a rich, savory gravy makes this one pure comfort food.
- Easy Chicken and Dumplings – A cozy Southern classic that’s perfect when you’re craving a hearty, comforting meal.
- Crispy Baked Chicken Tenders – A family-friendly favorite that’s easy enough for a weeknight supper.
- Chicken Salad – Perfect for sandwiches, crackers, or a light lunch, especially when you have leftover cooked chicken to use.
- Chicken and Rice Casserole – An easy, comforting casserole that makes a satisfying family meal.
- Grilled Chicken – A simple favorite for warmer weather that’s delicious served with your favorite Southern sides.
Be sure to take a look around while you’re here for even more easy chicken recipes and Southern supper favorites. There’s always something good cooking at Julia’s Simply Southern!
Blackened chicken has plenty of bold flavor, but it doesn’t necessarily have to be very spicy. The heat level will depend largely on the blackened seasoning you use since some blends contain more cayenne or other peppers than others. If you’re sensitive to heat, choose a milder seasoning blend. You can always add a little extra spice later if you like things hot.
Several cheeses pair beautifully with the savory spices of blackened chicken. Pepper Jack is a great choice if you enjoy a little extra kick, while provolone, Monterey Jack, cheddar, or American cheese are delicious milder options. Use your favorite and add it during the last minute of cooking so it gets nice and melty.
Absolutely! This marinated blackened chicken is delicious cooked on the grill. Preheat your grill to medium to medium-high heat, lightly oil the grates, and adjust the heat as needed to keep the seasoning from burning. Cook the chicken until nicely charred and the internal temperature reaches 165°F at the thickest part. Let the chicken rest for about 5 minutes before assembling your sandwiches. Grilling is a particularly tasty option during the warmer months when you don’t feel like heating up the kitchen.
This Blackened Chicken Sandwich can certainly be part of a balanced meal. It’s made with boneless, skinless chicken breast, which provides plenty of protein, and the chicken is skillet-cooked rather than breaded and deep-fried. You can also easily customize the sandwich to suit your needs—load it up with fresh lettuce, tomato, and onion, use less mayonnaise or cheese if you prefer, or serve it with a lighter side such as a simple salad or fresh vegetables. Of course, I’m using a buttery brioche bun and Duke’s mayonnaise on mine because, well…I came here to enjoy my sandwich, y’all.
Printable Recipe Card
Below you will find the printable recipe card for making this blackened chicken sandwich. I know you will love it just as much as we do.
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Easy Blackened Chicken Sandwich Recipe
Ingredients
For the Chicken and Marinade
- 2 4-ounce boneless, skinless chicken breasts, pounded to an even 1-inch thickness
- 2 tablespoons olive oil
- 1 teaspoon mirin or apple cider vinegar
- ½ tablespoon water
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon blackened seasoning such as Zatarain’s
- ¼ teaspoon poultry seasoning such as McCormick, optional but recommended
For Cooking
- 1 tablespoon olive oil
For the Sandwiches
- 2 brioche buns split and toasted
- 1 tablespoon mayonnaise or condiment of choice
- Favorite sandwich toppings such as lettuce, sliced tomato, thinly sliced red onion, dill pickle slices, and cheese
Instructions
Prepare the chicken
- Place the chicken breasts between sheets of plastic wrap or parchment paper and gently pound, if necessary, until they are an even 1-inch thickness. This will help the chicken cook evenly.
Make the marinade
- Add 2 tablespoons olive oil, mirin (or apple cider vinegar), water, kosher salt, cracked black pepper, blackened seasoning, and poultry seasoning to a zip-top plastic bag. Seal the bag and gently mix to combine.
Marinate the chicken
- Add the chicken breasts to the bag and turn to coat well in the marinade. Press out excess air, seal, and refrigerate for 2 to 6 hours.
Cook the chicken
- Remove the chicken from the refrigerator. Heat a skillet over medium heat and add the remaining 1 tablespoon olive oil. Once the skillet is hot, add the chicken breasts and cook for 3 to 4 minutes per side, or until nicely blackened and the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
Rest the chicken
- Transfer the cooked chicken to a cutting board or plate and allow it to rest for 5 minutes before assembling the sandwiches. If using cheese, top chicken breasts with cheese slices and cover loosely with aluminum foil while resting.
Assemble the sandwiches
- Spread mayonnaise or your favorite condiment on the toasted brioche buns. Add the blackened chicken and your choice of cheese, lettuce, tomato, red onion, dill pickles, or other favorite toppings.
Serve
- Top with the remaining half of each bun and serve immediately. Enjoy!
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Notes
Julia’s Recipe Notes
- Pounding the chicken evenly matters. An even thickness helps the chicken cook at the same rate so you don’t end up with a dry edge while waiting for the thickest portion to finish.
- Don’t skip the marinating time. A couple of hours gives those seasonings time to work their magic and adds great flavor to the chicken.
- Poultry seasoning is optional, but I recommend it. It adds another little layer of savory flavor that works beautifully with the blackened seasoning.
- Blackened doesn’t mean burned. You’re looking for a deeply browned, seasoned crust on the outside while keeping the chicken juicy and tender inside.
- Use an instant-read thermometer to check for doneness. Chicken is safely cooked when the thickest portion reaches 165°F.
- Make it your own. Lettuce, tomato, red onion, dill pickles, and cheese are all delicious, but use whatever toppings and condiments your family enjoys.
- For melty cheese: Add a slice of cheese during the last minute or so of cooking and cover the skillet briefly to help it melt.
Nutrition
Easy Blackened Chicken Sandwich Recipe – Juicy & Flavor-Packed
And there you have it, friend — a simple Blackened Chicken Sandwich that proves you don’t need a long list of fancy ingredients to put something downright delicious on the table. With juicy, boldly seasoned chicken, melty cheese, crisp lettuce, onion, and those tangy pickles tucked into a soft toasted bun, every bite has a little something going on.
This is the kind of easy meal I love having in my back pocket for busy weeknights or those days when I just don’t feel like fussing over supper. Add some fries, chips, or a simple side salad, and you’ve got a hearty meal the whole family can enjoy.
I hope you’ll give this easy blackened chicken sandwich recipe a try soon. And as always, thank you so much for stopping by and spending a little time here with me at Julia’s Simply Southern. I’m mighty glad you did!
Until next time, love and happy cooking, y’all! ❤️
About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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