Blackened Chicken Caesar Recipe

Prepare chicken

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

Make spice rub

In a small bowl combine smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, kosher salt, and cayenne pepper. Mix thoroughly.

Season chicken

Brush both sides of the chicken breasts with olive oil (about 1/2 tbs per side). Sprinkle the spice rub evenly over both sides, pressing lightly so it adheres.

Cook chicken

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–5 minutes). Add a light film of oil if the pan is dry. Place the seasoned breasts in the pan and cook without moving for 4–5 minutes until a dark crust forms. Flip and cook 4–5 minutes more, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. (If breasts are thin, reduce time to 3–4 minutes per side.)

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice thinly against the grain into strips for serving.

In a medium bowl whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste until smooth.

Add minced garlic, grated Parmesan, black pepper, and salt. Whisk again to incorporate. Taste and adjust: add more lemon for brightness, salt for seasoning, or a pinch of sugar if you want milder acidity.

If the dressing is too thick, whisk in 1–2 teaspoons of warm water or more lemon juice until it reaches desired pourable consistency. Refrigerate until ready to use; it will thicken slightly as it chills.

Place the chopped Romaine lettuce in a large bowl. Add 3–4 tablespoons of the Caesar dressing (start with less; you can add more to taste) and toss gently to coat leaves evenly.

Add croutons and toss once more to distribute. Transfer the dressed lettuce to serving plates or a large platter.

Arrange sliced blackened chicken over the top of the salad. Sprinkle with the freshly grated Parmesan or place Parmesan shavings atop. Add extra cracked black pepper to taste and serve with lemon wedges alongside for optional squeeze of fresh lemon.