To say I’m obsessed with this dish, is accurate. I’ve had it many times, and it’s always so good. I hope you enjoy it!
Ingredients
2 boneless, skin-on chicken breasts
1 tablespoon salted butter
1 tablespoon olive oil
Blackening seasoning
2 teaspoons kosher salt
1½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried ground thyme
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Kale & Radicchio Slaw
1 bunch Tuscan kale, cored and thinly sliced
1 small head radicchio, cored and thinly sliced
1 small fennel bulb, thinly shaved
¼ cup Zante currants
Slaw Dressing
⅓ cup mayo
1 tbsp grainy Dijon
1 tbsp honey
2 tbsp orange juice
Salt and pepper
Preparation
For slaw, whisk dressing ingredients and toss slaw with slaw ingredients. Keep in fridge until serving. This slaw should be prepared just before dinner, not far in advance.
For chicken, preheat oven to 350°F. Place a large (at least 10-inch) cast-iron skillet into oven to preheat.
For seasoning, in large Ziploc bag, combine all seasoning ingredients and shake to combine. Place chicken breasts in bag and shake to generously coat with seasoning.
Remove skillet from oven and place on stovetop. Add butter and olive oil. Sear chicken breasts over medium-high heat on both sides, about 3 minutes per side, until chicken develops a nice char.
Place skillet back into oven and cook chicken for another 5 to 10 minutes, depending on thickness, until internal temperature reaches 165°F.
Remove chicken from skillet and rest for 10 minutes before serving. Serve chicken with slaw. Serves 4.
