Description
This Blackened Chicken with Caramel and Clementine Dressing recipe offers a delightful fusion of smoky, spicy, and sweet citrus flavors. Juicy chicken breasts are seasoned with a bold blend of spices, seared to perfection, and topped with a unique caramelized clementine vinaigrette that balances heat with bright, tangy notes. Perfect for a flavorful, gluten-free main course that impresses with every bite.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Dressing:
- ⅓ cup granulated sugar
- ¼ cup fresh clementine juice (from 2–3 clementines)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Pinch of salt
- 1 teaspoon finely grated clementine zest
Optional Garnishes:
- Fresh herbs (parsley or thyme)
- Extra clementine segments
Instructions
- Prepare the Spice Rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, ground black pepper, and salt. Mix well to create the blackening seasoning.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Rub each breast evenly with olive oil, then coat both sides thoroughly with the prepared spice mixture to ensure deep flavor.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat until hot. Place the chicken breasts on the pan and cook for 6 to 7 minutes per side, or until the exterior is blackened and the chicken is cooked through with an internal temperature of 165°F. Remove from heat and let the chicken rest for a few minutes to retain juices.
- Make the Caramel and Clementine Dressing: In a small saucepan, heat granulated sugar over medium heat, stirring constantly until it melts and turns an amber caramel color. Carefully whisk in the fresh clementine juice (note: it will bubble vigorously). Add white wine vinegar, Dijon mustard, a pinch of salt, and finely grated clementine zest. Slowly whisk in olive oil to emulsify the dressing. Remove from heat and let it cool slightly before serving.
- Serve: Slice the rested blackened chicken breasts. Drizzle generously with the caramel clementine dressing. Garnish with fresh parsley or thyme and additional clementine segments for a fresh, vibrant presentation.
Notes
- Serve this dish alongside mixed greens, steamed rice, or roasted sweet potatoes for a complete and balanced meal.
- The caramel clementine dressing can be prepared in advance and stored in the refrigerator for up to 5 days.
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety and juiciness.
- For less heat, reduce or omit the cayenne pepper in the spice rub.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chicken breast with dressing
- Calories: 390
- Sugar: 10g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
