Target: 6 × 4 inches · landscape

Blackened Cajun Chicken with Skillet Corn

35 min · 4 servings

Ingredients

□ 4 boneless, skinless chicken breasts, about 6 oz each

□ 2 tsp smoked paprika

□ 1 tsp cayenne pepper

□ 1 tsp garlic powder

□ 1 tsp dried thyme

□ 1 tsp freshly ground black pepper

□ 1 tsp kosher salt

□ 2 tbsp neutral high-heat oil, divided

□ 4 ears fresh corn, kernels cut from cobs

□ 3 scallions, thinly sliced

□ 1 tbsp unsalted butter

□ 1 medium lemon

□ 2 tbsp chopped fresh flat-leaf parsley

1. Mix spices. Pat chicken dry and coat all over with the Cajun blend.

2. Ventilate; heat cast iron on high. Add 1 tbsp oil and sear chicken 5 minutes, undisturbed.

3. Turn, reduce to medium, and cook to 165 F. Rest 5 minutes while lowering skillet heat.

4. Sauté corn in remaining oil 4 minutes. Add scallions and butter; finish off heat with lemon and parsley.

5. Slice chicken across the grain and serve with warm skillet corn and its resting juices.

Cook’s note: Keep the hood running; cayenne-rich spices can smoke in a very hot skillet.