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  • Writer's pictureTommy Centola

Blackened Chicken with Herb-Pecan Rice

Here's the second part of this dish.

1/4 cup of your favorite blackening seasoning

4 large boneless skinless chicken thighs (about 1 1/2 pounds)

2 tablespoons canola oil

Herb-Pecan Rice (see last blog post)

Your favorite Remoulade Sauce

Preheat oven to 350℉. Line a small rimmed baking sheet with foil.

In a shallow bowl, place blackening seasoning. Dredge chicken in blackening seasonin, shaking off excess.

In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, and cook until blackened, 2 to 3 minutes per side. Place chicken on prepared pan.

Bake until an instant-read thermometer inserted in the thickest portion reads 165℉, 10 to 12 minutes. Let stand 5 to 8 minutes before slicing. Serve with Herb-Pecan rice and remoulade sauce.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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