Blackened Chicken Caesar Recipe

Prep chicken

If the chicken breasts are thick, butterfly them or pound to an even 3/4-inch thickness. Pat dry with paper towels. Rub with 1 tbs olive oil.

Make blackening seasoning

In a small bowl combine paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, kosher salt and cayenne pepper. Mix thoroughly.

Season chicken

Sprinkle the blackening seasoning evenly on both sides of the chicken, pressing gently so the spice blend adheres.

Cook chicken

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot (2–3 minutes). Add a thin film of neutral oil or 1 tbs olive oil and swirl. Add the chicken and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). If the crust is forming too quickly and the interior is underdone, lower heat to medium and cover for 1–2 minutes to finish. Transfer chicken to a cutting board and rest 5 minutes, then slice thinly on the bias.

Prepare base

In a medium bowl whisk together egg yolks (or mayo), lemon juice, Dijon mustard, minced garlic, anchovy fillets (or paste) and Worcestershire sauce until smooth.

Emulsify

While whisking constantly, drizzle in the extra-virgin olive oil and neutral oil in a slow, steady stream to create an emulsion. Alternatively, pulse in a blender or use an immersion blender to combine. The dressing should thicken and become glossy.

Finish dressing

Stir in grated Parmesan, then season with salt and 1/2 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference. If too thick, whisk in up to 1 tbs water to reach desired consistency.

Place chopped Romaine in a large bowl. Add 1/2 cup of Parmesan (reserve extra for garnish) and croutons.

Add enough Caesar dressing to lightly coat the leaves (about 2–3 tbs per 2 cups lettuce). Toss gently but thoroughly so all leaves are dressed.

Arrange dressed lettuce on a serving plate or divide between two plates. Top with sliced blackened chicken, additional Parmesan shavings and sprinkle with freshly ground black pepper. Serve immediately with lemon wedges on the side to squeeze over the chicken/salad if desired.

If you prefer a milder blackening flavor, reduce cayenne to 1/4 tsp. For a raw-egg-free dressing, use 2 tbs mayonnaise in place of egg yolks and whisk in oils as directed. All ingredients listed in the ingredients sections are used in these directions.