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Blackened Chicken Skillet with Corn and Peppers

Blackened Chicken Skillet with Corn and Peppers reads citrus 5.4, allium 5.0 and sourness 4.9 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 6.8 / 10
• Bitter & Earthy — 4.1 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 5.6 / 10

The measured notes (of 18)

Citrus 5.4 · Allium 5.0 · Sourness 4.9 · Richness 4.8 · Salinity 4.0 · Umami 3.7 · Smoke 3.7 · Heat 3.3 · Herbaceous 2.8 · Sweetness 2.5 · Warm Spice 2.1 · Fruity 1.4 · Earthy 1.4 · Bitterness 1.4 · Nutty 0.8 · Floral 0.8

What's in it (16)

• boneless chicken — 680 g
• smoked paprika — 30 g
• cayenne pepper — 5 g
• garlic — 5 g
• onion powder — 5 g
• thyme — 1 g
• salt — 6 g
• freshly ground black pepper — 3 g
• unsalted butter — 54 g
• vegetable oil — 14 g
• corn kernels — 710 g
• bell peppers — 200 g
• yellow onion — 110 g
• garlic — 9 g
• parsley — 7 g
• lime — 65 g

Time & effort: about 24 min (19 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 101.8 kcal, 12.2 g protein, 4.9 g fat, 7.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Place the chicken thighs between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a mallet or heavy pan; this keeps the blackening crust cooking through evenly without drying out the meat.
2. In a small bowl, stir together the smoked paprika, cayenne, garlic powder, onion powder, dried thyme, 1 teaspoon of the salt, and the black pepper.
3. Brush the chicken all over with 2 tablespoons of the melted butter, then press the spice mixture onto both sides to form a thick, even coat.
4. Heat the vegetable oil in a large cast-iron or heavy stainless skillet over high heat until just smoking. Add the chicken and sear undisturbed until a deep blackened crust forms on the first side, 3 to 4 minutes, then flip and sear the second side until the crust is set and the chicken reaches 165°F at the thickest point, 3 to 4 minutes more.
5. Transfer the chicken to a plate and tent loosely with foil to rest while you cook the vegetables.
6. Melt the remaining 2 tablespoons butter in the same skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until the edges begin to char and the vegetables soften, 5 to 6 minutes.
7. Add the corn, garlic, and the remaining 1/4 teaspoon salt; cook, stirring, until the corn is lightly charred in spots and the garlic is fragrant, 3 to 4 minutes.
8. Nestle the chicken and any accumulated juices back into the skillet among the vegetables and warm through, about 2 minutes.
9. Scatter with the parsley, squeeze a lime wedge over the top, and serve straight from the skillet with the remaining lime wedges.

Dishes with a similar flavor shape

• Creamy Chicken Enchilada Soup — Tex-Mex
• Skillet Chicken Fajita Bowl — Tex-Mex
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Sheet Pan Chicken Fajitas — Tex-Mex
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex

Keep reading: what citrus, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.