Easy Blackened Chicken Sandwich Recipe
This easy Blackened Chicken Sandwich features juicy, tender chicken marinated with bold blackened seasoning, then skillet-cooked and piled onto a toasted brioche bun with your favorite toppings. Add melty cheese, crisp lettuce, red onion, tomato, and tangy dill pickles for a simple, flavor-packed sandwich that’s perfect for lunch or an easy weeknight supper.
Servings: 2
Calories: 733kcal
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
Serving: 1sandwich | Calories: 733kcal | Carbohydrates: 40g | Protein: 35g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 1242mg | Potassium: 452mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg