Blackened Chicken Recipe

Place peeled garlic cloves, butter, and neutral oil in a small saucepan or ovenproof dish. Add thyme and rosemary. Heat gently over very low heat (or in a 250°F / 120°C oven) so that the butter melts and the oil simmers gently; do not boil. Cook for 45–60 minutes until garlic is soft and pale golden. Remove herbs and let cool. Transfer garlic and infused butter/oil to a bowl and mash a few cloves into the mixture for spreadable texture. Season with 1/2 tsp kosher salt. Keep warm or refrigerate and rewarm before service.

In a small saucepan over low heat, combine honey, apple cider vinegar, red pepper flakes, cayenne, and a pinch of salt. Warm gently, stirring, until the honey thins slightly and flavors meld, about 3–5 minutes. Taste and adjust heat or vinegar. Keep warm.

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes depending on size. Drain well.

While potatoes cook, warm milk with 2 tbs butter and minced garlic in a small saucepan until butter melts and garlic softens; do not boil. Mash drained potatoes with a potato masher or ricer. Add warm milk/butter/garlic mixture and remaining 2 tbs butter. Mash until smooth but still slightly textured. Season with 1/2 tsp salt and 1/2 tsp black pepper. Keep covered and warm.

Preheat a large skillet or sauté pan over medium-high heat. Toss trimmed seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Sear or sauté vegetables until crisp-tender and slightly caramelized, about 5–8 minutes depending on vegetable. Finish with a squeeze of lemon if using and set aside, keeping warm.

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness (about 3/4" thick) so they cook evenly.

In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and 1 1/2 tsp kosher salt to make the blackening rub.

Brush both sides of each chicken breast lightly with 2 tbs olive oil. Generously rub the spice mixture onto both sides of the chicken, pressing to adhere.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the 2 tbs unsalted butter and swirl to melt and coat the pan. Place chicken in the skillet and cook without moving until a dark crust forms, about 4–5 minutes. Flip and cook the second side until cooked through and the internal temperature reaches 165°F (74°C), about another 4–6 minutes depending on thickness.

During the last minute of cooking, spoon 1 tbs of warm confit garlic butter over each breast to finish and baste. Remove chicken to a resting plate and let rest 5 minutes.

Divide garlic mashed potatoes among 4 plates (about 1/2 cup mashed potatoes per serving). Place a blackened chicken breast on top or beside the potatoes.

Arrange the seasonal vegetables alongside. Drizzle 1–2 tbs hot honey over each chicken breast (adjust to taste). Spoon any additional confit garlic butter over the chicken or potatoes as desired (about 1 tbs extra per plate).

Sprinkle chopped fresh parsley over the plate and serve immediately.