Best 3 Blackened Creole Chicken Recipes

Tantalize your taste buds with a culinary journey to the vibrant streets of New Orleans with our Blackened Creole Chicken extravaganza. This iconic dish, deeply rooted in the rich culinary heritage of Louisiana, promises an explosion of flavors that will transport you to the heart of the Big Easy.

Our curated collection of recipes takes you on a delectable adventure, offering a range of options to suit every palate. From the classic Blackened Creole Chicken, bursting with bold Cajun spices, to the tantalizing Creamy Creole Chicken Pasta, a luscious symphony of flavors, there's something for every food enthusiast.

For those who prefer a milder touch, the Creole Chicken and Sausage Gumbo offers a comforting and flavorful journey, while the Blackened Chicken Tacos, a fusion of Cajun and Mexican influences, are sure to excite your senses. The versatile Blackened Chicken Salad provides a refreshing and healthy alternative, perfect for a light yet satisfying meal.

Indulge in the delectable Blackened Chicken Alfredo, a creamy and indulgent treat, or savor the hearty goodness of Creole Chicken and Rice, a comforting classic that embodies the essence of Southern cooking. And for a taste of authentic New Orleans tradition, explore our Jambalaya with Blackened Chicken, a vibrant and flavorful celebration of Louisiana's culinary heritage.

Embark on this culinary expedition and let the vibrant flavors of Blackened Creole Chicken captivate your senses. With our diverse collection of recipes, you'll have a culinary adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CREOLE BLACKENED CHICKEN

Creole Blackened Chicken image

I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. -Lauren Hardy, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons ground cumin
2 tablespoons Creole seasoning
2 tablespoons salt-free Southwest chipotle seasoning blend
4 teaspoons lemon-pepper seasoning
1 teaspoon cayenne pepper
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil

Steps:

Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Nutrition Facts :

BREWERS BLACKENED CHICKEN AND CREOLE CREAM

Brewers Blackened Chicken and Creole Cream image

This is the top-selling menu item at Brewer's Downtown Cafe in Milledgeville, Georgia - a smallish town south east of Atlanta.

Provided by Pinay0618

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 tablespoons paprika
5 tablespoons olive oil, divided
1 tablespoon chopped garlic
1/4 cup chopped green onion
1/4 cup chicken stock
1 1/2 cups heavy cream
1/2 cup grated parmesan cheese
4 cups dry rigatoni pasta, cooked and drained well
2 (6 ounce) boneless skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
1/4 cup finely diced red and yellow bell pepper
4 sprigs cilantro

Steps:

In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.

Nutrition Facts : Calories 778.6, Fat 58.1, SaturatedFat 26.1, Cholesterol 220.1, Sodium 940, Carbohydrate 34.6, Fiber 3, Sugar 1.7, Protein 31.4

BLACKENED CHICKEN AND CREOLE LENTILS RECIPE - (4.5/5)

Blackened Chicken and Creole Lentils Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 25

Ingredients

For the lentils:
8 skinless chicken breasts or thighs
1/4 cup Cajun spice blend (or make blend below)
2 Tbsp. canola oil
2 Tbsp. canola oil
1 cup thinly sliced onion
2 cups thinly sliced mushrooms
1 Tbsp. tomato paste
2 tsp. Cajun spice blend (or use blend below)
1 cup chicken stock
2 cups cooked or canned green lentils, drained and rinsed
1 Tbsp. unsalted butter
1 Tbsp. lemon juice
3 Tbsp. chopped parsley
Salt and ground black pepper, to taste
Cajun Spice mix:
4 tsp. dried oregano
4 tsp. dried thyme
4 tsp. garlic powder
2 tsp. onion powder
2 tsp. ground black pepper
2 tsp. ground white pepper
2 tsp. ground paprika
1 tsp. kosher or coarse salt
1/2 tsp. ground cayenne pepper

Steps:

1. reheat oven to 350 degrees F. 2. Sprinkle chicken evenly on both sides with Cajun spice. 3. Add canola oil in a large ovenproof saute pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt. 4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 degrees F. 5. Meanwhile, prepare the lentils: In a large saucepan, heat canola oil. Saute onions until golden. Add mushrooms and cook until golden, then add tomato paste with spice blend. Cook for 3 minutes. 6. Mix in stock, being sure to scrape pan with wooden spoon. Add lentils and simmer for 5 - 10 minutes or until excess liquid is absorbed. 7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your blackened Creole chicken even more delicious. Look for free-range, organic chicken breasts or thighs, and use a good quality Creole seasoning blend.
Don't overcrowd the pan: When searing the chicken, make sure to give it enough space in the pan so that it can sear properly. Overcrowding the pan will prevent the chicken from getting a good sear and will make it more likely to steam.
Cook the chicken over medium-high heat: This will help to create a nice sear on the outside of the chicken while cooking it evenly throughout.
Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute the heat evenly and prevent the chicken from sticking.
Don't flip the chicken too often: When searing the chicken, only flip it once. Flipping it too often will prevent it from getting a good sear.
Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Blackened Creole chicken is a delicious and flavorful dish that is sure to impress your friends and family. With its crispy, blackened exterior and tender, juicy interior, this dish is a perfect way to enjoy the bold flavors of Creole cuisine. Follow these tips and you'll be able to make a blackened Creole chicken that is sure to be a hit at your next party or gathering.