Description
A flavorful and vibrant recipe featuring blackened chicken breasts seasoned with smoky and spicy spices, perfectly seared in a skillet. The dish is elevated with a luscious caramel and clementine dressing that balances sweetness and citrus tang, creating an amazing combination of flavors ideal for a satisfying meal.
Ingredients
Scale
Chicken and Spice Rub
- 4 boneless, skinless chicken breasts
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Caramel and Clementine Dressing
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup fresh clementine juice
- Zest of 1 clementine
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel to ensure a good sear during cooking.
- Make the spice rub: In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper until well combined.
- Season the chicken: Rub the spice mixture evenly all over each chicken breast, covering all sides thoroughly for maximum flavor.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Heat until it shimmers but does not smoke.
- Cook the chicken: Add the seasoned chicken breasts to the skillet and cook for 5 to 7 minutes on each side, or until the chicken is fully cooked through and has developed a nice charred crust.
- Rest the chicken: Transfer the cooked chicken to a plate and let it rest for a few minutes to allow juices to redistribute before slicing.
- Make the caramel dressing: In a small saucepan over medium heat, combine granulated sugar and unsalted butter. Stir continuously until the mixture melts and turns a golden brown caramel color.
- Add clementine elements: Carefully pour in fresh clementine juice, add the zest, and stir in apple cider vinegar. Be cautious as the mixture may bubble up vigorously.
- Simmer the dressing: Let the caramel and clementine mixture simmer gently for 3 to 4 minutes until it thickens slightly to a sauce consistency.
- Serve: Slice the rested blackened chicken breasts and generously drizzle with the warm caramel and clementine dressing before serving.
Notes
- Drying the chicken breasts thoroughly ensures a better sear and more flavorful crust.
- Adjust cayenne pepper to taste if you prefer less or more heat.
- When making the caramel, stir constantly to avoid burning the sugar.
- Be very careful when adding the clementine juice to the hot caramel as it will bubble vigorously.
- This dressing can be made ahead and gently warmed before serving.
- Letting the chicken rest before slicing keeps it juicy and tender.
