Blackened Creole Chicken
Anyone who truly loves Cactus Club has tried their Blackened Creole Chicken at some point in their life. It is a staple on their menu and it is so damn good! The Creole Butter is what MAKES the dish .. the use it on a steak dish too and that is just as good. Anyways, we love the Blackened Chicken! We love it so much, we decided we wanted to try our hand at making it at home from scratch … and we NAILED IT! It is also easier then you would expect so make sure you check it out!
Serving Size: 2
Creole Butter Ingredients
3/4 Cup Butter
1-2 Tsp. Brown Sugar
1 Tsp. Garlic Powder
1 Tsp. Cayenne Pepper
1 Tsp. Pepper
1 Tsp. Salt
1 Tsp. Paprika
1 Tsp. Thyme
1 Tsp. Parsley Flakes OR;
Replace the seasonings with 3 tsp. JamDinners Creole Seasoning
Blackened Chicken Ingredients
2 Chicken Breast
2 Tbsp. Butter
3 Tsp. Paprika
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Cayenne Pepper
Directions
Prep the Creole butter at least 24hours ahead of time so it can be melted and properly re-heated again. slowly melt the butter in a bowl over top of a pot of hot water. Add in the brown sugar and whisk to dissolve the brown sugar.
Once the butter and brown sugar is melted, remove from the heat and add in all of the seasonings. Stir using a knife or something with a small surface area, so as not to lose too much butter. Continue stirring occasionally at room temperature until it starts to slowly thicken. This is important so all the spices don’t stay at the bottom (as they do tend to settle there). Stir periodically until comfortable with the spicing, test throughout and add additional seasonings as needed. Store in the fridge, and allow to harden overnight at least.
The next day, when ready to prep dinner, heat a castiron pan over medium to high heat on the stove. Pre-heat the oven to 350F degrees.
While the pan is heating up on the BBQ, place the chicken breast in a tight Ziploc bag and bang with a mallet to flatten and ensure that both chicken breast have a similar thickness so they cook consistently.
Remove the chicken from the bag and lay out. Combine all spices together and then rub the spices onto all sides of the chicken.
Remove the creole butter from the fridge and allow to sit at room temperature so you can easily scoop your dollop of butter when ready.
Once the pan has heated properly, add 1-2 tbsp melted butter. Add the chicken and sear both sides until a decent browned color is achieved. Remove from pan and place on a baking sheet. Bake for 20-25 minutes or until internal temperature of 165F degrees or higher is achieved.
Cook mashed potatoes and asparagus (that is the Cactus Club meal anyways) as desired during this time also and when the chicken is fully cooked, plate with your side dishes/veggies. Using a melon baller, scoop out a heaping dollop of creole butter and lay on top of the chicken. The heat from the chicken will begin to melt the butter and spread across the plate! PERFECTION! Serve with a delicious glass of red wine and it is exactly what you needed for a Valentine’s Day dinner!
