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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Blackened Chicken, Trinity Cream
cajun
chicken
blackened
main
cast-iron
Pounded chicken cutlets under a dark spice crust, served over a cream sauce built on onion, celery and bell pepper cooked down in the same pan.
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RECIPE
Blackened Chicken, Trinity Cream
Pounded chicken cutlets under a dark spice crust, served over a cream sauce built on onion, celery and bell pepper cooked down in the same pan.
Prep25 mins
Cook20 mins
Total45 mins
Servings4
cajun
chicken
blackened
main
cast-iron
Ingredients
- 4 chicken breasts, pounded 1/2 inch
- 4 tbsp blackening rub
- 1 stick butter
- 1 onion, 2 celery ribs and 1 green bell pepper, all finely diced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 2 tsp kosher salt
Preparation
1
Pound the breasts to an even half inch so the crust and the interior finish together.
2
Heat the skillet dry over high until smoking, 10 minutes.
3
Dip the cutlets in 4 tbsp melted butter and coat both sides in the rub.
4
Blacken 3 minutes per side, then move to a warm plate to rest.
5
Drop the heat to medium, add the remaining butter and the trinity. The pan is fiercely hot, and the vegetables going in is what stops the residual spice from scorching.
6
Cook the trinity 8 minutes until soft, add the garlic for 1 minute, then deglaze with the stock.
7
Pour in the cream and reduce 5 minutes until it coats a spoon. Season and spoon under the sliced chicken.
Servings and Nutrition
Number of Servings in Blackened Chicken, Trinity Cream4
Nutrition for 1 serving (1 breast with sauce)
610Calories (kcal)
46Protein (g)
10Carbs (g)
42Fat (g)
Protein 46.0g31%
Carbs 10.0g7%
Fat 42.0g63%