Cajun Blackened Chicken Recipe

1. Prep

Pat chicken breasts dry with paper towels. If breasts are very thick, slice horizontally to make 8 even cutlets or pound to 1/2 inch thickness for even cooking.

2. Combine Cajun seasoning, salt, and black pepper in a small bowl. Brush each breast lightly with 1/2 tbs olive oil, then generously coat both sides with the Cajun spice mix, pressing so it adheres. Let rest at room temperature for 10–15 minutes while you prepare other components.

3. Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until smoking point is near. Add remaining 1.5 tbs olive oil and swirl to coat.

4. Place chicken in the hot pan (do not crowd — cook in batches if necessary). Sear without moving for 3–4 minutes until a deep dark crust forms. Flip and cook 3–4 more minutes until internal temperature reaches 160°F (71°C). Remove to a plate and tent with foil; carryover will bring to 165°F (74°C).

5. While chicken rests, spoon 1/2 tbs of the warm confit garlic butter (from Confit Garlic Butter section) over each breast before serving.

6. Place butter, peeled garlic cloves, thyme sprigs, and bay leaf in a small saucepan over very low heat. Melt gently and maintain a bare simmer (tiny bubbles) — do not boil. Cook for 30–40 minutes until garlic is tender and butter is fragrant and slightly golden.

7. Remove from heat and discard thyme sprigs and bay leaf. Using a slotted spoon, transfer softened garlic to a small bowl and mash with a fork. Season the butter with 1 tsp salt and stir to combine. Keep warm or at room temperature; reserve 2 tbs butter (plus mashed garlic) to finish the chicken, and set remaining butter aside to dress potato salad if desired.

8. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender when pierced with a knife, about 12–15 minutes depending on size. Drain and return to the hot pot for 1 minute to let excess moisture evaporate.

9. While potatoes cook, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1–2 tbs bacon fat in the skillet.

10. In a small bowl, whisk together Dijon mustard, apple cider vinegar, 3 tbs extra-virgin olive oil, minced shallot, salt, and pepper to make a warm vinaigrette.

11. Cut warm potatoes into bite-sized pieces if not already. Toss potatoes in the skillet with reserved bacon fat over low heat to coat and warm, then transfer to a serving bowl. Crumble bacon and add to the potatoes. Pour the warm vinaigrette over the potatoes, add chopped parsley, and gently toss to combine. Taste and adjust seasoning.

12. If you reserved extra confit butter, stir 1–2 tbs into the potato salad for added garlic richness (optional). Keep warm until plating.

13. In a large bowl, combine shredded green cabbage, red cabbage, and grated carrot.

14. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Taste and adjust acidity or sweetness as needed.

15. Pour dressing over the shredded vegetables and toss until evenly coated. Let sit for at least 10 minutes to meld flavors. Refrigerate if making ahead; bring to cool room temperature before serving.

16. Blanch chopped kale in boiling water for 20–30 seconds until bright green, then immediately transfer to an ice bath to stop cooking. Drain thoroughly and squeeze out excess water.

17. In a blender or food processor, combine blanched kale, 1/2 cup extra-virgin olive oil, lemon zest, and 1/4 tsp salt. Puree until smooth and bright green, about 30–45 seconds. If oil is too thick, add up to 1 tbs more olive oil. Strain through a fine sieve if desired for a smoother finish. Keep at room temperature; store in refrigerator for up to 3 days.

18. Warm plates slightly. Spoon a generous portion of warm potato salad onto each plate. Place a blackened chicken breast atop or beside the potatoes.

19. Add a small scoop of coleslaw to the plate. Drizzle 1–2 tsp kale oil around the plate or directly over the coleslaw for color and brightness.

20. Finish each chicken breast with 1/2 tbs confit garlic butter and a scatter of chopped parsley if desired. Serve immediately.