Black Skillet Chicken Recipe
chili crusted chicken breasts on garlic mash with hickory smoked bacon, syrup, charred tomato, asparagus and bbq
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Ingredients
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Chicken
Garlic Mash
Bacon & Syrup
Tomato & Asparagus
BBQ Finish & Garnish
Method
Chicken
- 1
Prep and season
Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to even 1/2–3/4 inch thickness. In a small bowl combine smoked paprika, ancho/chili powder, cumin, garlic powder, kosher salt and black pepper. Rub 1 tablespoon olive oil over each breast, then evenly coat both sides with the chili spice mix.
- 2
Sear and finish in skillet
Heat a 12-inch cast-iron skillet over medium-high heat until hot (about 3–4 minutes). Add remaining 1 tablespoon olive oil and swirl. Sear chicken 3–4 minutes on the first side without moving until a deep crust forms. Flip and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon melted butter over the breasts as they cook for another 3–5 minutes, or until internal temperature reaches 160°F (71°C). Remove from skillet and tent loosely with foil to rest; carryover will reach 165°F.
Garlic Mash
- 3
Cook potatoes and garlic
Place peeled, cubed potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.
- 4
Drain and mash
Drain potatoes and garlic well and return to the hot pot for 1 minute to dry. Warm milk and 3 tablespoons butter in a small saucepan or microwave until butter melts. Mash potatoes and garlic with a potato masher or ricer, gradually adding warm milk-butter mixture until smooth and creamy. Season to taste with 1/2 teaspoon black pepper and additional salt if needed. Keep warm.
Bacon & Syrup
- 5
Cook bacon
In a separate skillet over medium heat, cook the hickory smoked bacon until crisp, 6–9 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate and reserve 1 tablespoon of rendered bacon fat in the pan.
- 6
Make syrup glaze
Return the skillet with reserved bacon fat to low heat. Add 3 tablespoons maple syrup and warm until slightly thickened, about 1–2 minutes. Remove from heat and keep warm. Chop or crumble the crisp bacon and set aside for plating.
Tomato & Asparagus
- 7
Char tomatoes
While chicken rests, heat a separate heavy skillet or grill pan over high heat until smoking. Brush tomatoes lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper. Place tomatoes cut-side down (if halved) or whole for plum tomatoes and char until skin blackens and flesh softens, 2–4 minutes per side depending on size. Remove and set aside.
- 8
BBQ Finish & Assemble
- 9
Warm and loosen BBQ sauce
Warm 3/4 cup BBQ sauce in a small saucepan over low heat, stir in 1 teaspoon apple cider vinegar to brighten flavor. If sauce is very thick, add 1–2 tablespoons water to reach a spoonable consistency.
- 10
Plate
Divide garlic mash among 4 plates, spreading to form a bed. Place a chili-crusted chicken breast atop each bed of mash. Arrange charred tomatoes and asparagus alongside. Scatter crumbled hickory bacon over the chicken and mash. Drizzle warm maple-bacon glaze lightly over the bacon and a spoonful of BBQ sauce across the chicken (or serve extra on the side). Garnish with chopped parsley and lemon wedge if using.
- 11
