Description
This Blackened Chicken with Caramel and Clementine Dressing is a bold and flavorful main course that combines smoky, spicy chicken with a sweet and tangy citrus dressing. The blackening spice blend creates a crispy crust, while the caramel clementine dressing adds a unique, bright contrast. Perfect for a gluten-free dinner, this recipe is simple to prepare and sure to impress.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
For the Caramel Clementine Dressing:
- 1/4 cup granulated sugar
- 2 tbsp water
- 1/4 cup fresh clementine juice (from about 2 clementines)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the Spice Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix well to create the blackening spice blend.
- Season the Chicken: Rub the spice blend evenly over both sides of each chicken breast, ensuring they are fully coated for maximum flavor.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 7 minutes on each side until the exterior is blackened and the internal temperature reaches 165°F, indicating they are fully cooked. Remove from heat and let rest for a few minutes to retain juices.
- Make the Caramel: In a small saucepan over medium heat, combine the granulated sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber color, forming caramel. Be careful not to burn it.
- Add Clementine Juice: Carefully whisk in the fresh clementine juice into the caramel; expect bubbling as the mixture reacts. Stir gently to combine.
- Finish the Dressing: Add apple cider vinegar and Dijon mustard to the caramel-clementine mixture. Remove from heat and whisk in the olive oil gradually until the dressing emulsifies. Season with salt and pepper to taste.
- Serve: Slice the blackened chicken breasts and drizzle generously with the caramel clementine dressing before serving.
Notes
- This dish pairs beautifully with roasted vegetables, rice, or a fresh green salad.
- You can prepare the caramel clementine dressing ahead of time and store it in the refrigerator for up to one week.
- For enhanced citrus flavor, add the zest of one clementine to the dressing during preparation.
