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Blackened Chicken Recipe

Name: Patio 44 - Biloxis Blackened Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.5 tsp cayenne pepper; 0.5 tsp smoked paprika (optional, for depth); 2 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 1 each shallot, finely minced; 2 cloves garlic, minced; 1 tsp all-purpose flour; 120 ml low-sodium chicken broth; 120 ml heavy cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp lemon juice; 1 tsp cajun seasoning (or reserved blackening rub); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs chopped fresh parsley (optional, for garnish); 300 g dried field peas (or black-eyed peas), soaked 4–6 hours and drained; 800 ml water or low-sodium chicken broth; 1 each smoked ham hock or diced smoked bacon (optional); 1 each yellow onion, medium, diced; 1 each celery stalk, diced

Inspired by Patio 44 - Biloxi

Time1h 30m

Serves4

Blackened chicken breast, cajun cream sauce, field peas

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Ingredients

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Blackened Chicken

4 each boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

2 tbs Watkins paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp dried thyme

1/2 tsp Dried oregano

1/2 tsp Cayenne pepper

1/2 tsp smoked paprika (optional, for depth)

2 tbs Unsalted butter

1 tbs neutral oil (vegetable or canola)

Cajun Cream Sauce

1 tbs Unsalted butter

1 each shallot, finely minced

2 cloves Garlic, minced

1 tsp 00 bread flour

1/2 cup (120 ml) low-sodium chicken broth

1/2 cup (120 ml) Heavy cream

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp ReaLemon lemon juice

1 tsp cajun seasoning (or reserved blackening rub)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs chopped fresh parsley (optional, for garnish)

Field Peas

10.6 oz (300 g) dried field peas (or black-eyed peas), soaked 4–6 hours and drained

3 3/8 cup (800 ml) water or low-sodium chicken broth

1 each smoked ham hock or diced smoked bacon (optional)

1 each yellow onion, medium, diced

1 each celery stalk, diced

1 each carrot, diced

2 cloves Garlic, minced

1 each bay leaf

1 each fresh thyme sprig (or 1/2 tsp dried)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs olive oil

To Finish / Garnish

1 tbs fresh chopped parsley

4 each lemon wedges

Method

Blackened Chicken

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are particularly thick, butterfly or pound to an even thickness about 1/2–3/4 inch so they cook evenly.

Combine kosher salt, black pepper, paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano and cayenne pepper in a small bowl to make the blackening rub.

Brush each chicken breast lightly with 1/2 tablespoon oil. Generously press the rub onto both sides of the breasts so they are well coated.

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tablespoon butter and let it melt and foam. Swirl to coat the pan.

Place the chicken in the skillet, pressing down once to ensure contact. Cook undisturbed 4–5 minutes until a deep dark crust forms. Flip and add remaining 1 tablespoon butter to pan; cook 3–5 minutes more until internal temperature reaches 74°C (165°F). Times will vary by thickness.

Remove chicken to a cutting board, tent loosely with foil and let rest 5 minutes before slicing. Reserve pan juices for the sauce.

Cajun Cream Sauce

In the same skillet used for the chicken, reduce heat to medium. Add 1 tablespoon butter; when melted, add the minced shallot and cook 1–2 minutes until softened and translucent.

Add minced garlic and cook 30 seconds until fragrant. Sprinkle 1 teaspoon flour over shallots and garlic and cook 30 seconds to 1 minute to remove raw flour taste.

Slowly whisk in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and let reduce 2–3 minutes.

Stir in heavy cream, Dijon mustard, Worcestershire, lemon juice and 1 teaspoon cajun seasoning. Simmer gently 3–4 minutes until sauce thickens to coat the back of a spoon.

Taste and season with salt and pepper as needed. If sauce is too thick, loosen with a tablespoon or two of water or broth. Stir in chopped parsley (optional). Keep warm until chicken is ready.

Field Peas

If using soaked dried field peas: heat olive oil in a medium saucepan over medium heat. Add diced onion, celery and carrot and cook 4–5 minutes until softened.

Add minced garlic and cook 30 seconds. Add soaked and drained field peas, smoked ham hock (or bacon), bay leaf, thyme and pour in water or chicken broth.

Bring to a boil, then reduce to a simmer. Cover partially and simmer gently 45–60 minutes, stirring occasionally, until peas are tender but not mushy. Add more liquid if needed.

When peas are tender, remove ham hock, shred any meat and return to the pot. Discard bay leaf and thyme sprig if using fresh. Season with salt and pepper to taste.

If using canned or quick-cooking peas, shorten simmer time to 15–20 minutes and adjust seasoning.

To Finish / Serve

Slice rested blackened chicken breasts on the bias. Spoon a portion of warm field peas onto each plate or serving bowl.

Place sliced blackened chicken atop the peas and drizzle generously with the cajun cream sauce.

Garnish with chopped parsley and serve with a lemon wedge alongside for squeezing.