Name: JOEY Bellevues Cajun Blackened Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 pieces boneless skin-on chicken breasts (full, about 10–12 oz each); 2 tbs olive oil; 1 tbs butter, melted; 2 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp black pepper, freshly ground; 1.5 tsp kosher salt; 2 pieces lemon wedges (for serving); 1 lb baby potatoes or fingerlings, halved; 4 slices bacon, cut into 1/2-inch pieces; 1 medium shallot, finely chopped; 1 tsp Dijon mustard; 1.5 tbs apple cider vinegar; 2 tbs olive oil; 2 tbs fresh chives, thinly sliced; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.5 tsp black pepper; 3 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 1 medium carrot, grated; 0.5 cup mayonnaise; 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp Dijon mustard

Method

Cajun blackened chicken

Prepare and season

Pat the chicken breasts dry with paper towels. Mix the Cajun spice rub: combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and kosher salt in a small bowl. Brush each breast lightly with olive oil and melted butter, then press the spice rub evenly onto both sides and the edges of the chicken.

Cook (skillet method)

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add a small drizzle of oil to the pan, then add the breasts. Sear without moving for 4–5 minutes until a dark crust forms. Flip and reduce heat to medium. Cook another 4–7 minutes, flipping once more if needed, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) for fully cooked chicken. Total cook time will depend on thickness; aim for an internal temp of 165°F. Rest the chicken for 5 minutes tented with foil (carryover will bring temp up slightly).

If using the oven-finish method: after searing 2–3 minutes per side to form a crust, transfer the skillet to a 400°F (205°C) oven and roast 8–12 minutes until internal temp reaches 165°F. Rest 5 minutes before slicing. Serve with lemon wedges.

Warm potato & bacon salad

Cook potatoes

Place halved potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, 12–15 minutes depending on size. Drain and return to the warm pot to dry briefly over low heat for 1 minute.

Cook bacon

While potatoes cook, heat a skillet over medium heat and add bacon pieces. Cook until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet.

Make dressing and assemble

To the skillet with bacon fat (or use olive oil if preferred), add the chopped shallot and sauté 30–45 seconds until fragrant but not browned. Stir in Dijon mustard, apple cider vinegar, and olive oil, whisking to emulsify. Add the warm potatoes and crispy bacon to the skillet, toss gently to coat so potatoes absorb the warm dressing. Stir in chives, parsley, salt, and black pepper. Taste and adjust seasoning. Serve warm.

Creamy coleslaw

Make dressing

In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed (if using), salt, and black pepper until smooth.

Combine and chill

In a large bowl, combine sliced green cabbage, red cabbage, and grated carrot. Pour the dressing over the vegetables and toss until evenly coated. For best texture and flavor, refrigerate at least 20–30 minutes before serving to let flavors meld. Taste and adjust salt or vinegar if needed just before plating.