Paprika, salt, and garlic powder are the 3 key seasonings for this quick and easy blackened chicken.
This happens to be one of my go-to recipes when I’m craving a fast, protein-heavy meal. I have another version using eggs that cooks eve quicker than this recipe.
You can probably blacken the chicken using a grill, but I really like the results I get from a seasoned skillet. Just warm the skillet on a stove top and let the chicken sear until it starts to turn black on each side.
To build a meal from this recipe, I usually gather some chopped romaine lettuce and build a salad, along with avocado slices, pico de gallo, yogurt or cultured sour cream, and guacamole. Another option is to create a blackened chicken bowl (similar to this blackened salmon bowl). And sometimes I just eat it with some salsa or pico de gallo and some yogurt or cultured sour cream (as in the photos).
Yield 4 servings
I like thinly sliced chicken, but any will work. I also get really generous with the salt and paprika, so you may be inspired to add more than what the recipe calls for. I use double the amount of paprika and salt!
I estimated the oil, but use enough oil in the skillet or pan so that the chicken doesn't stick to it. Better to have a bit more oil and then drain it off at the end by dripping it over a paper towel.
A reader mentioned that SCD garlic powder is hard to find (most have de-caking agents in them). If you can't find it, either don't use it or use some fresh crushed garlic.
- 1 tablespoon olive oil for the pan
- 2 pounds (906 g) chicken breast (4 pieces)
- 1 tablespoon for the chicken
- 1 teaspoon garlic powder
- 2 tablespoons paprika
- 2 teaspoons salt
- Preheat your skillet with a low to medium heat.
- Add a tablespoon or so of oil to the skillet.
- Lightly oil the chicken breasts on both sides.
- Sprinkle the garlic powder, salt, and paprika on both sides of each chicken breast.
- Place the chicken breasts in the skillet and cook for 5 minutes, or until the bottom is very dark.
- Flip each chicken breast to the other side and cook the same way as the previous step, or until the inside of each breast is no longer pink.