Blackened Chicken with Herb-Pecan Rice

With just a handful of ingredients, this easy dish comes together in less than an hour and is packed with bold flavor. The nutty flavor of our Herb-Pecan Rice pairs delightfully with spiced chicken and creamy rémoulade sauce.

Blackened Chicken with Herb-Pecan Rice
Makes 4 Servings
  • ¼ cup blackening seasoning*
  • 4 large boneless skinless chicken thighs (about 1½ pounds)
  • 2 tablespoons canola oil
  • Herb-Pecan Rice (recipe follows)
  • Rémoulade sauce, to serve
  • Garnish: chopped green onion
Herb-Pecan Rice
  • 2 cups water
  • 1 cup popcorn rice*
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup toasted pecans, finely chopped
  • ¼ cup chopped green onion
  • 1 tablespoon fresh thyme
  1. Preheat oven to 350°. Line a small rimmed baking sheet with foil.
  2. In a shallow bowl, place blackening seasoning. Dredge chicken in blackening seasoning, shaking off excess.
  3. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add chicken, and cook until blackened, 2 to 3 minutes per side. Place chicken on prepared pan.
  4. Bake until an instant-read thermometer inserted in thickest portion reads 165°, 10 to 12 minutes. Let stand for 5 to 8 minutes before slicing. Serve with Herb-Pecan Rice and rémoulade sauce. Garnish with green onion, if desired.
Herb-Pecan Rice
  1. In a medium saucepan, bring 2 cups water, rice, salt, and pepper to a boil over medium-high heat Stir twice. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. Let stand for 10 minutes. Add pecans, green onion, and thyme; fluff with a fork.
*We used Louisiana Cajun Blackened Seasoning.

*We used Ellis Stansel’s Gourmet Rice.