Description
This Blackened Chicken with Caramel and Clementine Dressing is a flavorful fusion dish featuring perfectly spiced, pan-seared chicken breasts topped with a sweet and tangy caramel clementine vinaigrette. The smoky, spicy chicken pairs beautifully with the bright citrus notes of the dressing, creating an irresistible main course suitable for a variety of meals.
Ingredients
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Caramel Clementine Dressing
- 1/4 cup granulated sugar
- 1/4 cup fresh clementine juice (from about 2 clementines)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/3 cup olive oil
- Zest of 1 clementine
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and coat them evenly with olive oil to help the seasoning adhere.
- Season the Chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the chicken breasts thoroughly to ensure full coverage.
- Cook the Chicken: Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Place the chicken breasts into the pan and cook for 5 to 6 minutes on each side, or until the exterior is blackened and the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the pan and allow it to rest for 5 minutes before slicing. This helps retain the juices for tender, flavorful meat.
- Make the Caramel Clementine Dressing: In a small saucepan over medium heat, melt the granulated sugar, swirling the pan occasionally. Continue heating until the sugar reaches a golden caramel color, about 3 to 5 minutes.
- Add Citrus and Flavorings: Slowly pour in the fresh clementine juice; expect bubbling as the caramel reacts. Stir in the white wine vinegar, Dijon mustard, and salt. Let the mixture simmer gently for 1 to 2 minutes until smooth.
- Emulsify the Dressing: Remove the saucepan from heat and whisk in the olive oil and clementine zest until the dressing is fully emulsified and glossy.
- Serve: Slice the rested chicken and drizzle generously with the caramel clementine dressing. This dish pairs wonderfully with rice, roasted vegetables, or a fresh green salad.
Notes
- You can substitute orange juice if clementine juice is unavailable.
- For a spicier version, increase the amount of cayenne pepper in the seasoning mix.
- The caramel clementine dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
