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).

Print Recipe Pin Recipe

Blackened Chicken

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.

Servings: servings

Calories: 333kcal

Ingredients

1 tablespoon olive oil for the pan
2 pounds chicken breast (4 pieces)
1 tablespoon olive oil for the chicken
1 teaspoon garlic powder
2 tablespoons paprika
2 teaspoons salt

US Customary - Metric

Instructions

Preheat your skillet with a low to medium heat.
Add a tablespoon 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.