This blackened chicken sandwich is easy to make and loaded with flavor! Use my seasoning blend recipe or substitute a premade blend of your choice. The chicken breast is coated in seasoning, then pan fried to perfection! You can leave the chicken breast piece whole on the sandwich, or chop it up (my preference). Layer on your favorite veggies, I like using butter lettuce, tomato, and red onion.
I love to serve these on a buttered, toasted bun. I recommend adding a creamy sauce for some extra richness, I use spicy mayo. If desired, the blackened chicken breast can be prepared in advance and warmed back up to make the sandwich.
How to make blackened chicken sandwiches:
See the recipe card at the bottom of the page for the full recipe.
- Combine the spices for the spice blend (garlic powder, smoked paprika, black pepper, onion powder, cayenne powder, dried oregano, dried thyme, and salt) mix well, and set aside.
- Gently pound the chicken breasts to an even thickness. Drizzle oil over each piece, coating evenly. Generously dust the spice blend over both sides of the chicken, rubbing it into the oil to form an even coating.
- Begin heating a skillet over medium-high heat (use a cast iron if available), add a very generous swirl of oil to coat the pan. Once hot, cook the chicken until cooked through and blackened on the outside. I cook it for 6 to 8 minutes, flipping every 2 minutes or so.
- Remove the chicken to a plate when done, and allow it to rest for a few minutes. You can use it whole on the sandwich, or chop it into chunks now.
- Optional: Toast the buns. While the chicken cooks, heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
- Assemble the sandwich: Spread spicy mayo on the bottom bun, top with lettuce, tomato, onion, the chicken, and cheese.
- If desired, you can place the chicken and cheese under a broiler to melt the cheese before assembling the sandwich.
Key Tips - Blackened Chicken Sandwiches
Use a cast-iron pan if available.
- When making the blackened Cajun chicken, you'll get the best sear in a heavy-bottomed cast-iron pan. If you don't have one, a standard pan is okay.
Toast the buns.
- Toasting the buns does add an extra step, but it makes the sandwiches so much better. The butter adds a little bit of extra richness to this recipe, which is otherwise pretty lean.
Load on your favorite fresh veggies.
- I typically make these sandwiches with butter lettuce, roma tomatoes, and fresh red onion. You can load on your favorite sandwich veggies for an awesome custom creation!
Dietary Restrictions - Blackened Chicken Sandwiches
Make it Dairy-Free:
- Omit the cheese
- Use oil or dairy-free butter for toasting buns
Make it Gluten-Free:
- Serve on gluten free sandwich rolls
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. The serving size for this recipe is 1 whole sandwich.
Blackened Chicken Sandwiches
Ingredients
- 2 medium-sized chicken breast fillets see notes
- 2 long sandwich rolls or similar
- butter for toasting buns
- neutral oil I use avocado oil
Optional sandwich toppings:
- 2 slices of cheese I use smoked gouda
- sliced tomato optional
- sliced red onion optional
- lettuce optional
- spicy mayo or similar, optional
For Blackened Spice Blend:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne powder
- ½ teaspoon dried oregano
- ½ teaspoon ground dried thyme
- ⅛ teaspoon salt
Instructions
- Combine the spices for the spice blend, mix well, and set aside.
- Gently pound the chicken breasts to an even thickness. Drizzle oil over each piece, coating evenly. Generously dust the spice blend over both sides of the chicken, rubbing it into the oil to form an even coating.
- Begin heating a skillet over medium-high heat (use a cast iron if available), add a very generous swirl of oil to coat the pan. Once hot, cook the chicken until cooked through and blackened on the outside. I cook it for 6 to 8 minutes, flipping every 2 minutes or so.
- Remove the chicken to a plate when done, and allow it to rest for a few minutes. You can use it whole on the sandwich, or chop it into chunks now.
- Optional: Toast the buns. While the chicken cooks, heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
- Assemble the sandwich: Spread spicy mayo on the bottom bun, top with lettuce, tomato, onion, the chicken, and cheese. If desired, you can place the chicken and cheese under a broiler to melt the cheese before assembling the sandwich.
Notes
Nutrition
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If you like this recipe, you may also like my Blackened Chicken Alfredo, BBQ Chicken Melts, Chicken Street Tacos, or Spicy Vodka Pasta.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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