Blackened Chicken Recipe

Prepare and Season

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness (about 1/2 inch). Drizzle 2 tbs olive oil over chicken and rub to coat. In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, 1.5 tsp salt and 1 tsp black pepper. Rub spice mix evenly over both sides of each chicken breast and let rest 10 minutes at room temperature.

Sear and Finish

Heat a large cast-iron skillet over medium-high heat until very hot (2–3 minutes). Add a thin film of neutral oil if desired. Place chicken in skillet and sear, undisturbed, 3–4 minutes until a dark crust forms. Flip and reduce heat to medium; cook another 3–5 minutes until internal temperature reaches 160°F (71°C). Remove from pan and tent loosely with foil; chicken will rise to 165°F while resting (about 5 minutes).

Combine peeled garlic cloves, unsalted butter, and neutral oil in a small saucepan or ovenproof dish. Add thyme sprigs and 1/4 tsp salt. Gently simmer on the stovetop over the lowest heat or bake at 275°F (135°C) for 45–60 minutes until cloves are very soft and lightly golden. Remove from heat and let cool slightly. Remove thyme sprigs. Reserve softened garlic cloves for mashed potatoes and mash a few into the butter to make a spreadable confit garlic butter. Keep warm or refrigerate; rewarm gently before serving.

In a small saucepan over low heat combine honey, chili flakes and 1 tsp apple cider vinegar. Warm gently (do not boil) 2–3 minutes to marry flavors, stirring. Taste and season with 1/8 tsp salt. If you prefer more heat, add an extra 1/4–1/2 tsp chili flakes. Keep warm.

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes. Drain well and return to the pot off heat to dry for 1–2 minutes. Warm milk and 2 tbs butter in a small saucepan or microwave. Mash potatoes with a potato masher or ricer. Add warm milk and butter, then mash in 6 confit garlic cloves (or to taste). Season with 1 tsp salt and 1/2 tsp black pepper. Adjust texture with additional milk if needed.

Preheat oven to 425°F (220°C) or heat a sauté pan over medium-high heat. Toss seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If roasting, spread on a rimmed sheet pan in a single layer and roast 10–15 minutes until tender-crisp and lightly browned. If sautéing, cook in a hot skillet 5–8 minutes until bright and tender. Finish with a squeeze of lemon juice.

Divide garlic mashed potatoes among 4 plates (about 3/4–1 cup each). Place one blackened chicken breast on top or alongside. Spoon 1–2 tbs confit garlic butter over each chicken breast so it melts to glaze. Drizzle 1–2 tbs hot honey over the chicken (more to taste). Arrange seasonal vegetables to the side and garnish with an extra lemon wedge. Serve immediately.