This blackened chicken recipe is perfectly spiced, juicy and super simple. Perfect as a main with rice or these roasted vegetables or pasta, this blackened chicken is great for all sorts of diets.
Depending on sides it can easily fit anyone following Whole30, paleo, keto, or Weight Watchers — only 2 WW points mainly coming from the olive oil.
Plus, throw some asparagus and green beans in the same skillet with a squeeze of lemon for an easy, one-pan meal ready in under 15 minutes!
Blackened chicken is slightly spicy but no matter if you like it hot or can’t do spice you can easily adjust the amount of cayenne or leave it out altogether. It might look like it’s burning as you cook it but don’t worry — it’s not! And I suggest not moving it too much or it won’t color as nicely!
Why you should try this recipe
- It’s only a few ingredients – a handful of pantry spices and chicken!
- These can be made in less than 15 minutes. While the chicken is cooking in the pan throw together a salad with some leafy greens (or try this quick 3 Bean Salad)or cook some rice as a side.
- Super juicy and low in points!
Ingredients
- Chicken breast, 2
- Paprika, 1tsp
- Cayenne pepper, ½ tsp, to taste
- Garlic powder ½ tsp
- Onion powder ¼ tsp
- Salt, ¼-½ tsp
- Black pepper, ground, to taste
- Olive oil, 1 tbsp
Instructions
- Slice the chicken breasts horizontally almost all the way through so they open up like a butterfly. Drizzle the oil over top of the chicken.
- Mix spices together in a small bowl then sprinkle half over the first side of the chicken. Massage the spices into the oil then flip over. Sprinkle remaining spices on and repeat.
- Heat a skillet over a medium-high heat and add a drizzle of olive oil. Once hot, add chicken and cook 4-5 minutes without moving. Once the first side had seared and darkened flip over and cook 2 minutes. Remove and rest 5 minutes.
- Test doneness with a sharp knife in the largest part of the chicken.
- Slice and serve as desired.
Weight Watchers Points Breakdown
- Chicken breast, large, 2: 0 points
- Paprika, 1tsp: 0
- Cayenne pepper, ½ tsp, to taste: 0
- Garlic powder ½ tsp: 0
- Onion powder ¼ tsp: )
- Salt, ¼-½ tsp: 0
- Black pepper, ground, to taste: 0
- Olive oil, 1 tbsp: 2
Variations and Substitutions
- These can be served with pretty much anything. It’s delicious sliced up and tossed through pasta or fried rice.
- Leave out the cayenne if you’re sensitive to spice, or add a touch more if you like it hot!
Tips and Tricks Section for Making Blackened Chicken
- It doesn’t matter if you slice the chicken breasts fully in half but I like to butterfly them open into one large piece. I find it easier to turn and check.
- Even when it looks like the chicken is burning, don’t turn the chicken until the chicken has sealed perfectly or it will shred and stick to the pan.
- Allow to rest before slicing so you don’t lose too much of the juices.
Blackened Chicken
Ingredients
- 2 Chicken breast
- 1 tsp Paprika
- ½ tsp Cayenne pepper, to taste
- ½ tsp Garlic powder
- ¼ tsp Onion powder
- ¼-½ tsp Salt
- Black pepper, ground, to taste
- 1 tbsp Olive oil
Instructions
- Slice the chicken breasts horizontally almost all the way through so they open up like a butterfly. Drizzle the oil over top of the chicken.
- Mix spices together in a small bowl then sprinkle half over the first side of the chicken. Massage the spices into the oil then flip over. Sprinkle remaining spices on and repeat.
- Heat a skillet over a medium-high heat and add a drizzle of olive oil. Once hot, add chicken and cook 4-5 minutes without moving. Once the first side had seared and darkened flip over and cook 2 minutes. Remove and rest 5 minutes.
- Test doneness with a sharp knife in the largest part of the chicken.
- Slice and serve as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
