Description

This Blackened Chicken with Caramel and Clementine Dressing offers a delightful balance of smoky, spicy, and sweet flavors. The chicken is expertly seasoned with a blend of paprika, garlic, and thyme, then seared to a flavorful blackened crust on the stovetop. Complementing the savory meat is a luscious caramel clementine dressing made by caramelizing sugar and blending it with fresh clementine juice, mustard, vinegar, and olive oil. The dressing adds a bright, tangy, and sweet finish perfect for drizzling over greens, grain bowls, or roasted vegetables.

Ingredients

For the Chicken:

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper

For the Dressing:

¼ cup granulated sugar
2 tablespoons water
½ cup fresh clementine juice (from about 2 clementines)
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or rice vinegar
¼ cup olive oil
Pinch of salt

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Instructions

Prepare the Spice Mix: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create a spice blend for the chicken.
Season the Chicken: Rub the prepared spice mixture evenly over both sides of the chicken breasts to ensure even flavor distribution.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes on each side until they develop a blackened crust and reach an internal temperature of 165°F. Remove the chicken from the pan and let it rest for 5 minutes to retain juices.
Make the Caramel Clementine Dressing: In a small saucepan, combine ¼ cup granulated sugar and 2 tablespoons water over medium heat. Cook without stirring until the sugar dissolves and the mixture turns a light golden caramel color, approximately 4–6 minutes. Carefully add ½ cup fresh clementine juice—it will bubble vigorously—then stir until the caramel dissolves completely. Remove the pan from heat and let the mixture cool slightly.
Finish the Dressing: Whisk in 1 teaspoon Dijon mustard, 1 tablespoon white wine or rice vinegar, ¼ cup olive oil, and a pinch of salt into the caramel-clementine mixture until smooth and emulsified.
Serve: Slice the rested blackened chicken breasts and serve over your choice of greens, grain bowls, or roasted vegetables. Drizzle generously with the caramel clementine dressing just before serving.

Notes

To reduce the spice level, omit the cayenne pepper from the chicken seasoning.
The caramel clementine dressing can also be used as a flavorful glaze or marinade for chicken or seafood.
If fresh clementines are unavailable, substitute with fresh orange juice for a similar citrus flavor.