Description

This flavorful Blackened Chicken recipe features tender chicken breasts seasoned with a smoky and spicy spice mix, seared on the stovetop and finished in the oven. Served alongside fragrant coconut rice and topped with a refreshing cilantro-lime dressing and colorful toppings like shredded red cabbage, pineapple, and avocado, this dish offers a perfect balance of heat, creaminess, and tropical freshness. Ideal for a satisfying weeknight dinner or casual entertaining with four hearty servings.

Ingredients

Chicken and Seasoning

1½ – 2 lbs boneless, skinless chicken breast
1 Tbsp olive oil
¾ tsp smoked paprika
½ tsp cayenne pepper (adjust to taste)
½ tsp dried thyme
1 tsp garlic powder
½ tsp onion powder
½ tsp freshly ground black pepper
½ tsp dried oregano
¼ tsp salt

Coconut Rice

1½ cups long grain white rice
1 (14 oz) can coconut milk
1¼ cups water
1-2 Tbsp white granulated sugar (optional)

Cilantro-Lime Dressing

1 cup fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice (about 2 limes)
1½ tsp maple syrup (or honey)
2 cloves garlic
½ tsp salt

Toppings (optional)

½ cup shredded red cabbage
⅓ cup chopped pineapple
1 sliced avocado

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Instructions

Prepare the Chicken and Oven: Preheat the oven to 375ºF. In a small bowl, whisk together smoked paprika, cayenne pepper, dried thyme, garlic powder, onion powder, black pepper, dried oregano, and salt to create the spice mix. Pat the chicken breasts dry with paper towels; if large, cut them in half to ensure even cooking.
Heat the Skillet and Sear Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Rub the spice mix evenly over both sides of the chicken breasts. Add the chicken to the hot skillet and sear each side for 4-5 minutes until nicely browned.
Finish Cooking in the Oven: Transfer the oven-safe skillet with seared chicken to the preheated oven and bake for 16-18 minutes or until the internal temperature reaches 165ºF. Remove the chicken and let it rest for a few minutes before slicing or serving as is.
Cook the Coconut Rice: Rinse the long grain white rice under cold water to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and optional sugar. Bring the mixture to a simmer over medium heat, cover with a lid, and cook gently for about 20 minutes or until the liquid is absorbed and the rice is tender but still slightly firm (al dente).
Make the Cilantro-Lime Dressing: Add the fresh cilantro, olive oil, lime juice, maple syrup or honey, garlic cloves, and salt to a small blender or food processor. Blend until smooth. Taste and adjust salt if needed.
Assemble the Bowls: Place a bed of coconut rice at the bottom of each serving bowl. Top with slices of blackened chicken breasts, then add optional toppings like shredded red cabbage, chopped pineapple, and sliced avocado. Drizzle the cilantro-lime dressing generously over the assembled bowl.
Serve and Enjoy: Serve immediately while warm and enjoy the combination of smoky, spicy chicken with creamy rice and refreshing toppings.

Notes

Adjust the cayenne pepper to your preferred heat level or omit if sensitive to spice.
Use an oven-safe skillet like cast iron for seamless stovetop to oven cooking.
Long grain white rice is preferred for this recipe; other rice types may require adjustments in cooking time and liquid.
The sugar in the rice is optional and can be omitted for a less sweet coconut rice.
For a more intense smoky flavor, use smoked paprika that is freshly ground.
Let the chicken rest after baking to retain moisture and ensure juiciness.
The dressing can be made ahead and stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American