Blackened Chicken Recipe

Prep and Season

Pat the airline chicken breasts dry with paper towels. Rub each breast lightly with olive oil (about 1/2 tbs per piece). In a small bowl combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Evenly coat each breast with the blackening spice mix, pressing it into the skin side and exposed meat. Let rest at room temperature for 15–20 minutes while you start the corn cream.

Preheat and Heat Pan

Preheat oven to 375°F (190°C). Place a large cast-iron or oven-safe skillet over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs butter and swirl to coat; the fat should shimmer but not smoke heavily.

Sear

Place chicken skin-side down in the hot skillet. Sear undisturbed for 4–5 minutes until the skin develops a dark, charred-looking crust (this is the blackening). Reduce heat slightly if spice starts to burn aggressively. Flip and sear the meat side for 2 minutes to color.

Finish in Oven

Top each seared breast with about 1/2 tbs butter, transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 160°F (about 10–14 minutes depending on size). Remove from oven and tent loosely with foil; carryover cooking will bring internal temp to 165°F while resting for 5 minutes.

Finish and Serve

Squeeze a little lemon over each chicken breast before serving. Slice on the bone if desired and plate over a bed of cajun corn cream (see section).

Sweat Aromatics

In a medium saucepan or sauté pan over medium heat, melt 2 tbs butter. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook for 30–45 seconds until fragrant.

Cook Corn

Add the corn kernels and cook, stirring occasionally, for 4–6 minutes until the corn is bright and just starting to brown in spots.

Make Roux and Add Liquids

Push the corn-onion mixture to one side, add 1 tbs flour to the cleared space and cook for 30 seconds to remove raw flour taste. Stir the flour into the corn mixture, then add chicken stock and heavy cream while stirring to incorporate. Bring to a gentle simmer and cook 3–4 minutes to thicken slightly.

Cream and Season

Reduce heat to low and stir in the softened cream cheese until melted and the sauce is smooth. Add smoked paprika, cayenne, creole seasoning, kosher salt and black pepper. Taste and adjust seasoning. If you prefer a smoother texture, use an immersion blender for a few pulses to cream some of the corn while leaving some kernels whole for texture.

Finish

Stir in sliced chives and remove from heat. If using, finish with a squeeze of lime to brighten flavors. Keep warm until ready to plate beneath the blackened chicken.