Best 3 Creole Blackened Chicken Recipes

**Creole Blackened Chicken: A Taste of Louisiana's Culinary Heritage**

Bold, smoky, and bursting with Cajun flavor, Creole blackened chicken is a dish that tantalizes the taste buds and transports you to the vibrant streets of New Orleans. This iconic dish features tender, juicy chicken coated in a flavorful blend of spices and herbs, then seared to perfection in a hot skillet. The result is a crispy, charred exterior that gives way to a succulent and moist interior, infused with the essence of Creole cuisine. In this article, we'll explore the history of this beloved dish and provide step-by-step recipes for two variations of Creole blackened chicken: the classic version and a modern take with a creamy Cajun sauce. Get ready to spice up your kitchen and indulge in the delectable flavors of Louisiana with our Creole blackened chicken recipes.

Let's cook with our 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:

Choose the right chicken. For this recipe, you'll want to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, you'll need to pound them to an even thickness so they cook evenly.
Make sure your skillet is hot enough. The key to getting that perfect blackened crust is to sear the chicken in a very hot skillet. If your skillet isn't hot enough, the chicken will steam instead of sear.
Don't overcrowd the skillet. If you overcrowd the skillet, the chicken will not cook evenly and you'll end up with steamed chicken instead of blackened chicken.
Use a good quality blackened seasoning. There are many different blackened seasoning blends available, so choose one that you like the taste of. You can also make your own blackened seasoning blend at home using a variety of spices.
Don't overcook the chicken. Blackened chicken should be cooked until it is just cooked through. If you overcook it, it will become tough and dry.

Conclusion:

Creole blackened chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve at a party or potluck. With its bold flavors and crispy crust, blackened chicken is sure to be a hit with everyone who tries it.