Blackening = Big Flavor

Blackened chicken is delightful on its own with a healthy side.

It’s a fantastic and flavorful protein atop salads.

Our flavorful Cajun rub with a hot cast iron skillet takes chicken, fish, shrimp, steak, and veggies to the next level.

This entree salad is healthy, delicious, quick and easy to prepare.  Even on a busy weeknight!

 

Must-Have: A Cast Iron Skillet

If you haven’t invested in a cast-iron skillet, now is the time. When properly cared for, it will last a lifetime! Use it to blacken, sear, or even bake.

Able to handle very high heat, cast iron is the perfect choice for blackening.

 

Skillets for Blackened Chicken Perfection

 


Other Recipes You May Like

Blackened Shrimp Salad with Teppan Dressing

 


Pin - Blackened Chicken Over Spinach with Lemon Vinaigrette | Sister Spice Recipe

 

Print Recipe
Blackened Chicken Over Lemony Spinach Yum
Blackened Chicken Breast - Sister Spice Recipe
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Cuisine New American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cajun Dry Rub
Blackened Chicken
Lemon Vinaigrette Tossed with Spinach
  • 1/2 lemon juiced (approximately 1 1/2 tablespoons)
  • 1 small garlic clove minced and pressed into a paste
  • 1/4 small shallot minced, approximately 1/2 tablespoon
  • 1/2 tablespoon honey for a sugar-free alternative, add additional extra-virgin olive oil
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 ounces baby spinach
Cuisine New American
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cajun Dry Rub
Blackened Chicken
Lemon Vinaigrette Tossed with Spinach
  • 1/2 lemon juiced (approximately 1 1/2 tablespoons)
  • 1 small garlic clove minced and pressed into a paste
  • 1/4 small shallot minced, approximately 1/2 tablespoon
  • 1/2 tablespoon honey for a sugar-free alternative, add additional extra-virgin olive oil
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 ounces baby spinach
Blackened Chicken Breast - Sister Spice Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Tap the cart icon to add to your shopping list.
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Instructions
Cajun Dry Rub
  1. In a small bowl, combine sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, coursely ground black pepper, kosher salt and cayenne pepper. Stir to combine. Set aside.
Blackened Chicken
  1. Melt butter in a microwave safe dish for approximately 30 seconds on high power. Pour in a shallow dish and set aside.
  2. Pound chicken breasts on plumper side to an overall even thickness for uniform cooking.
  3. Heat a cast-iron skillet over high heat for 5-7 minutes.
  4. Pre-heat oven to 400 degrees Fahrenheit.
  5. When cast-iron skillet is hot, dip chicken in melted butter and cajun dry rub on both sides. Cook on one side for 4 minutes.
  6. With a meat fork, turn chicken and cook for an additional 4 minutes. Depending on thickness of the chicken breasts, you may need to finish cooking in the preheated oven for 3-5 additional minutes. With an instant read meat thermometer, check internal temperature. It should read 165 degrees Fahrenheit when cooked through. If transferring cast iron skillet to the oven to continue cooking, use hot pads when transferring to the oven. When chicken is done, remove from cast iron skillet and rest on a cutting board for at least 5 minutes for juices to redistribute. Note: If chicken rests in a hot, cast iron skillet, it will continue to cook. Slice. Fan sliced chicken over spinach dressed in lemon vinaigrette.
Lemon Vinaigrette Tossed with Spinach
  1. Mince garlic clove. Sprinkle with kosher or sea salt. With the back of a chef's knife press into a paste.
  2. Combine garlic, shallot, lemon juice, salt and honey in a bowl. Drizzle in olive oil slowly, whisking to combine. Alternately, combine all ingredients in a mason jar with a lid and shake to combine. For a more emulsified dressing combine all ingredients in a blender or food processor and process until smooth.
Recipe Notes
Recipe courtesy of www.sisterspicekitchen.com 
©2018 Spice Brands, Inc. All rights reserved.
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