Blackened Chicken Recipe
Recipe information
Make Blackened Chicken in just 1h 15m. warm potato salad, bacon & horseradish aioli, creamy coleslaw
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Ingredients
Blackened Chicken
Warm Potato Salad
Horseradish Aioli
Creamy Coleslaw
Blackened Chicken
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. Rub the blackening seasoning evenly over both sides of the chicken.
2. Cook the Chicken
Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the chicken and cook for 6-7 minutes on each side until blackened and cooked through. Remove from skillet and let rest.
Warm Potato Salad
3. Cook the Potatoes
In a pot, bring salted water to a boil. Add baby potatoes and cook until tender, about 15 minutes. Drain and let cool slightly before cutting in half.
4. Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove from skillet and drain on paper towels. Chop into bite-sized pieces.
5. Combine Ingredients
In a large bowl, combine the warm potatoes, bacon, chopped green onions, mustard, olive oil, salt, and black pepper. Toss gently until everything is evenly coated.
Horseradish Aioli
6. Mix the Aioli
In a mixing bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Whisk until smooth and well combined. Adjust seasoning to taste.
Creamy Coleslaw
7. Prepare the Coleslaw
In a large bowl, combine shredded cabbage and shredded carrots.
8. Mix the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
9. Combine Coleslaw
Pour the dressing over the cabbage and carrots. Toss until the vegetables are well coated. Refrigerate for at least 30 minutes before serving.
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