Blackened Chicken Recipe

Slow confit

In a small saucepan, combine the peeled garlic cloves, unsalted butter, and neutral oil. Add thyme sprigs, bay leaf, and 1/4 tsp kosher salt. Warm over very low heat — the liquid should barely simmer with tiny bubbles — and cook gently for 45–60 minutes until garlic is soft and jammy. Remove from heat and let cool slightly. Remove thyme sprigs and bay leaf. Reserve 6 cloves for the mashed potatoes; use remaining garlic and infused butter for finishing the chicken. Keep warm or refrigerate the butter (reheat gently before using).

In a small saucepan over low heat, combine the honey, apple cider vinegar, red chili flakes, cayenne, and 1/8 tsp salt. Warm gently until honey thins and flavors meld, about 3–5 minutes. Taste and adjust heat or acidity as desired. Keep warm and set aside.

Place the cubed 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 very tender, about 15–18 minutes. Drain well and return to the pot.

While hot, mash the potatoes with the reserved 6 confit garlic cloves, 3 tbs unsalted butter, and warm milk or cream until smooth and creamy. Adjust seasoning with salt and 1/4 tsp black pepper. Keep covered and warm.

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if pan-roasting. Toss the seasonal vegetables with 1 tbs olive oil, 1/4 tsp kosher salt, and 1/8 tsp black pepper.

Roast in a single layer on a rimmed baking sheet for 10–12 minutes until tender-crisp and lightly browned, or sauté in a hot skillet for 6–8 minutes until crisp-tender. Keep warm.

Pat the chicken breasts dry and, if thick, butterfly or lightly pound to 3/4–1/2" thickness for even cooking. Brush both sides lightly with 2 tbs olive oil.

In a small bowl, combine paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, cumin, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub the spice blend evenly over both sides of each chicken breast, pressing so it adheres.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add a tablespoon of neutral oil or a touch of the confit butter oil to the pan and swirl to coat.

Place the chicken in the pan and cook without moving for 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more, or until an instant-read thermometer reads 160–165°F (71–74°C) depending on thickness. Reduce heat if crust is charring too quickly. Alternatively, finish in a 375°F (190°C) oven for 5–8 minutes if needed.

During the last minute of cooking, brush the chicken with 1–2 tbs of the warm confit garlic butter to glaze and add flavor. Remove chicken and let rest for 3–5 minutes.

Spoon a generous portion of garlic mashed potatoes onto each plate. Arrange roasted seasonal vegetables beside the potatoes.

Slice or place one blackened chicken breast atop or beside the potatoes. Drizzle 1–2 tbs hot honey over the chicken (more if desired for sweetness/spice balance).

Finish with a small dollop or brush of the remaining confit garlic butter on the chicken, sprinkle chopped parsley over the plate, and serve with a lemon wedge on the side.