Blackened Chicken With Smashed Potatoes Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20121008-225357-blackened-chicken-smashed-potatoes-edit.jpg
Blackened chicken equals mighty flavor. Yvonne Ruperti

Notes: Pounding the chicken helps the chicken to cook evenly. Cooking the chicken may cause a bit of smoke from the blackened seasoning so make sure to turn on the exhaust. Serve this meal with a green salad on the side.

Recipe Facts

Active: 60 mins
Total: 3 hrs
Serves: 4 servings

Rate & Comment

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts, about 6 ounces each

  • 4 cups water

  • Kosher salt

For the Rub:

  • 2 tablespoons paprika

  • 1 tablespoon dried oregano

  • 2 teaspoons ground thyme

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon cayenne

  • 1 teaspoon fresh ground black pepper

  • White pepper

For the Potatoes:

  • 2 pounds Yukon Gold potatoes, unpeeled, washed, cut into 2-inch pieces

  • 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces

  • 1 to 1 1/2 cups whole milk, warmed

  • 4 teaspoons vegetable oil

Directions

  1. Place chicken in a container with 4 cups water and 3 tablespoons salt. Swish salt to dissolve. Let the chicken brine in refrigerator 2 to 3 hours. In medium bowl, stir together paprika, oregano, thyme, onion powder, garlic powder, cayenne powder, black pepper, 1 teaspoon white pepper, and half teaspoon salt.

  2. Rinse chicken and then pat dry with paper towels. Place chicken between 2 pieces of plastic wrap. Pound gently with meat pounder to equalize thickness of chicken (about 1/2-inch thick). Keep refrigerated while you prepare potatoes.

  3. In large saucepan, bring 3 quarts water to boil. Add potatoes and 1 tablespoon salt. Simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Using potato masher, mash with butter until creamy but still chunky, then stir in 3/4 cup milk. Season to taste with salt and pepper. Cover and keep warm while you cook chicken.

  4. Pat chicken dry with paper towels and generously rub both sides with spice rub. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until exterior is very dark and an instant read thermometer inserted into the thickest part registers 150 to 155°F, about 5 minutes for each side, adding more oil for the second side. Transfer to cutting board and let rest for 5 minutes.

  5. Check consistency of potatoes and add more milk to loosen if desired. Slice chicken and serve over potatoes.

Special Equipment

12-inch non-stick skillet, large saucepan, meat pounder

This Recipe Appears In

Nutrition Facts (per serving)
727 Calories
35g Fat
56g Carbs
48g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 727
% Daily Value*
Total Fat 35g 45%
Saturated Fat 17g 86%
Cholesterol 175mg 58%
Sodium 946mg 41%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 27%
Total Sugars 6g
Protein 48g
Vitamin C 23mg 114%
Calcium 182mg 14%
Iron 6mg 33%
Potassium 1761mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes