Best 5 Blackened Chicken And Creole Lentils Recipes

Blackened chicken and creole lentils is a flavorful and hearty dish that combines the spice of blackened chicken with the earthy flavor of creole lentils. This dish is a great source of protein and fiber, and it makes a delicious and satisfying meal. With just a few simple ingredients, this dish is easy to prepare and can be tailored to your own taste preferences. Whether you're looking for a quick and easy weeknight meal or a special dish to serve for a gathering of friends, blackened chicken and creole lentils is sure to please everyone.

Let's cook with our recipes!

CREOLE BLACKENED CHICKEN

Creole Blackened Chicken image

I love blackened chicken and was thrilled when I discovered I could cook it at home. I adjusted an old recipe, making it spicier to fit my taste. If you prefer milder flavors, simply omit or reduce the cayenne pepper. -Lauren Hardy, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons ground cumin
2 tablespoons Creole seasoning
2 tablespoons salt-free Southwest chipotle seasoning blend
4 teaspoons lemon-pepper seasoning
1 teaspoon cayenne pepper
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil

Steps:

Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Nutrition Facts :

BLACKENED CHICKEN AND CREOLE LENTILS RECIPE - (4.5/5)

Blackened Chicken and Creole Lentils Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 25

Ingredients

For the lentils:
8 skinless chicken breasts or thighs
1/4 cup Cajun spice blend (or make blend below)
2 Tbsp. canola oil
2 Tbsp. canola oil
1 cup thinly sliced onion
2 cups thinly sliced mushrooms
1 Tbsp. tomato paste
2 tsp. Cajun spice blend (or use blend below)
1 cup chicken stock
2 cups cooked or canned green lentils, drained and rinsed
1 Tbsp. unsalted butter
1 Tbsp. lemon juice
3 Tbsp. chopped parsley
Salt and ground black pepper, to taste
Cajun Spice mix:
4 tsp. dried oregano
4 tsp. dried thyme
4 tsp. garlic powder
2 tsp. onion powder
2 tsp. ground black pepper
2 tsp. ground white pepper
2 tsp. ground paprika
1 tsp. kosher or coarse salt
1/2 tsp. ground cayenne pepper

Steps:

1. reheat oven to 350 degrees F. 2. Sprinkle chicken evenly on both sides with Cajun spice. 3. Add canola oil in a large ovenproof saute pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt. 4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 degrees F. 5. Meanwhile, prepare the lentils: In a large saucepan, heat canola oil. Saute onions until golden. Add mushrooms and cook until golden, then add tomato paste with spice blend. Cook for 3 minutes. 6. Mix in stock, being sure to scrape pan with wooden spoon. Add lentils and simmer for 5 - 10 minutes or until excess liquid is absorbed. 7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

BLACKENED CHICKEN WITH CREOLE RICE PILAF

Blackened Chicken with Creole Rice Pilaf image

The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter or oil), spice mix and a piping hot cast-iron skillet. Make sure to open a window to let any smoke out of the house. I like to serve the blackened chicken over Creole rice pilaf because rice is a Louisiana staple.

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

Ingredients

1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts

Steps:

Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.

BLACKENED CHICKEN

Blackened Chicken image

Great on a summer's day with fresh corn and mashed potatoes.

Provided by Karena

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

½ teaspoon paprika
⅛ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon dried thyme
⅛ teaspoon ground white pepper
⅛ teaspoon onion powder
2 skinless, boneless chicken breast halves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Season Generously: Creole cuisine is known for its bold flavors, so don't be afraid to season your dishes liberally. A good rule of thumb is to use at least 1 tablespoon of seasoning per pound of chicken or lentils.
Use Fresh Herbs: Fresh herbs can really brighten up a dish, so try to use them whenever possible. Some good options for blackened chicken and Creole lentils include thyme, oregano, basil, and parsley.
Blacken the Chicken Properly: To get that perfect blackened crust, make sure your skillet is very hot before adding the chicken. Also, don't overcrowd the skillet, or the chicken will steam instead of blacken.
Cook the Lentils Until Tender: Lentils should be cooked until they are tender but still hold their shape. This usually takes about 20 minutes.
Serve Immediately: Blackened chicken and Creole lentils are best served immediately after they are cooked. This will help you enjoy the dish at its peak flavor.

Conclusion:

Blackened chicken and Creole lentils is a delicious and easy-to-make dish that is perfect for a weeknight meal. The blackened chicken is flavorful and juicy, while the Creole lentils are hearty and satisfying. This dish is sure to become a favorite in your household.