Blackened Chicken with Creole Butter

This is my concoction based on a fabulous dinner I had at a local restaurant, The Cactus Club (a place I highly recommend). I put this together based on a few different recipes, added in some mashed potatoes with garlic and chives, and called it one of the best dinners I have ever made. Enjoy!

Blackened Chicken

Prep time: 30-40 minutes
Cook time: 20-30 minutes
Serves 2

2 boneless, skinless chicken breasts (thighs would also be great)

1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Prep chicken. Place in ziplock, and pound to 1/2-3/4 inch thickness. (I didn’t do this but it makes cooking the chicken evenly much easier.)

Combine marinade ingredients in large ziplock. Marinate chicken for minimum 30 minutes.

Meanwhile combine blackening seasoning ingredients, with mortar and pestle if you have one.

Remove chicken from marinade and discard. Rub blackening seasoning into chicken, coat well and thickly (you will use all of the seasoning you prepped). Heat butter or oil in a good non-stick or cast iron pan over medium-high heat. When butter/oil is hot, add chicken. Flip every once in a while to ensure even cooking and blackening. The spice rub will blacken and burn, this is supposed to happen to a certain extent. Cook time approx. 15-20 minutes. Serve over mashed potatoes (I add fresh garlic, fresh chives, and butter to mine) and with creole butter (below). A side of asaparagus adds a nice touch as well, or other steamed vegetables.


Creole butter
Prep time 1 hour (30 minutes if using margarine)
Yields 1/2 cup ; serves 2 generously

1/2 cup butter or margarine
1 tsp chili powder
1 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp black pepper

Allow butter to sit on counter at room temperature for approx. 45-60 minutes until soft. (Margarine only needs to sit out for about 20 minutes.)

Combine spices in mortar and pestle, and stir into butter/margarine. Put into freezer to harden while chicken cooks. Add 1-2 dollops to hot chicken immediately before serving. (Also great on the potatoes.)




Original sources:
Blackened Chicken Breasts
Creole Butter

23 thoughts on “Blackened Chicken with Creole Butter

    • It is super good. I purred the potatoes more and whipped the butter creole by hand and froze then used melon baller to capture the exact look of cactus club

  1. Can’t wait to try…. This is my favorite dish at the Cactus Club! A waiter once let slip that the brine the chicken over night… I’m going to try your recipe but will brine the breast overnight!

  2. This was absolutely delicious. It was almost the same at Cactus. I marinated the chicken overnight. I will definitely make this again and again. Thank you for this recipe!

  3. Phenomenal Dish. The butter definitely makes it.

    I had issues with the seasoning sticking to my pan. I tried both a cast iron skillet and a non-stick pan. I guess I have to get better pans or turn the heat up a bit.

  4. cooked this 2x now and family loved it. My only complaint is its a pain doing the blackening process as I continue to sneeze the entire time. To minimize that, i blackenied the chicken in high heat for about 4-5 mins then continued cooking them in the oven for 40 mins. Upside of this process is that it produces dripping that’s also good and chicken is not dry.

  5. Thank you so much for sharing this recipe my husband’s fav dish at Cactus Club is now recreated at home!!! We have made this with chicken thighs and grilled wild salmon, he and our two boys love it every time!!!

  6. Haha damn near died coughing and sneezing blackening it so I blackened it in the pan and put it in the oven. Made for a good laugh with the hubby anyways turned out delish.

  7. I haven’t had this dish yet, but love most of the food at the cactus club and my cousin has been raving over it so would love to make it. Having not had it, in the restaurant is it breast or thigh they use? And are you certain it’s skinless? Seems to me blackened chicken should have the skin? I know that would be adding to the high cholesterol count that the butter was already adding but…. I guess I should just go and order it, eh?
    Thanks, Susan

    • Hi Susan! You can absolutely use chicken breasts with the skin if you want – I am certain it’s chicken breasts, and my personal preference at home is skinless. I haven’t ordered it from the Cactus Club in a while but was fairly certain there was no skin, but I could be wrong. Enjoy when you do order it / make it!

  8. Our favorite dish at Cactus Club is the creole blackened chicken dish and with Covid-19 we were going in to withdrawal so looked online for a recipe. This dish does not disappoint, very very close to the real thing. My husband would prefer the skin on, but harder to get chicken breasts with the skin on so we do it without the skin, but just as good!! We’ve made it several times now and serve over mashed potatoes and asparagus. Don’t leave out the creole butter, it adds even more flavor.

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