Blackened Chicken with Avocado Corn Topping Recipe

If fresh, vibrant flavors and a little bit of smoky heat set your tastebuds dancing, you’re going to fall in love with Blackened Chicken with Avocado Corn Topping. This recipe delivers juicy, spice-crusted chicken and a fiesta of a topping—imagine buttery avocado, sweet corn, and chopped tomatoes for a dish that looks as festive as it tastes!

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Ingredients You’ll Need

The magic of Blackened Chicken with Avocado Corn Topping comes from a handful of honest, simply delicious ingredients. Each one plays a vital part—whether that’s adding zesty spice, vibrant color, or that all-important creaminess to every bite!

• Tomato: Adds juicy sweetness and color—choose a ripe, fragrant one for the best results.
• Salt: Essential for seasoning and drawing out the moisture from the tomatoes (divided for topping and spice mix).
• Olive Oil: Used to sauté the corn and adds body to the topping while keeping the chicken moist as it cooks.
• Corn Kernels: Brings lovely sweetness and satisfying pop—fresh, frozen, or even well-drained canned corn works.
• Chives & Fresh Parsley: These herbs add aromatic, garden-fresh flavor and a beautiful green speckle throughout the topping.
• Black Pepper: Adds a gentle warmth that complements both the chicken and the topping.
• White Wine Vinegar: Just a splash brightens the whole topping and ties the flavors together.
• Avocado: The star of the topping! Brings creamy richness and smoothness—be sure to select a ripe but still slightly firm one.
• Lemon Juice: Tossed with avocado to keep every cube fresh and green while adding zippy tang.
• All-Purpose Flour: The secret for helping the spice mix stick and develop that crave-worthy blackened crust.
• Paprika, Garlic Powder, Chili Powder, Oregano, Thyme, Onion Powder, Cayenne: These pantry spices build that signature blackened flavor—smoky, complex, and just spicy enough!
• Chicken Breast Cutlets: Thin, tender pieces cook fast and soak up all that spice—if you use larger breasts, don’t forget to pound them for even cooking.

Variations

One of the best things about Blackened Chicken with Avocado Corn Topping is how easy it is to make it your own! Whether you’re changing things up for dietary needs, taste cravings, or whatever you find in your fridge, flexible tweaks are always welcome.

• Make It Spicier: Crave more heat? Add a pinch of extra cayenne or toss in diced fresh jalapeño to the topping for a bolder kick.
• Swap the Chicken: This blackened spice is delicious on boneless thighs, turkey cutlets, or even firm white fish like cod or tilapia.
• Dairy Booster: Crumble a little cotija or feta cheese over the avocado corn topping for extra creaminess and tang.
• Mediterranean Refresh: Replace the corn with cucumber and tomato salad, and use fresh dill in place of parsley for a whole new theme.
• Make it Gluten-Free: Use your favorite gluten-free all-purpose flour blend or even fine cornmeal—no one will know the difference!

How to Make Blackened Chicken with Avocado Corn Topping

Step 1: Prepare the Tomato and Drain

Start by chopping your tomato and tossing it with a little salt. This quick trick draws out excess moisture, ensuring your topping isn’t watery. While the tomato drains in a colander set over a bowl, you’ll be working on the corn—that way, each ingredient is perfectly prepped and ready when it’s go time.

Step 2: Sauté the Corn

Heat a generous drizzle of olive oil in a large skillet over medium-high. Add the corn, spreading it into an even layer. Let it cook untouched for a couple of minutes, then stir occasionally: the goal is some kernels pick up toasty golden-brown patches, which amps up the sweet, nutty flavor in your Blackened Chicken with Avocado Corn Topping.

Step 3: Build the Avocado Corn Topping

Transfer your sautéed corn to a mixing bowl and while it’s still warm, toss with chives, parsley, the remaining salt and pepper, white wine vinegar, and more olive oil. Spread the mixture out to cool for a few minutes. Once it’s closer to room temp, fold in the drained tomatoes and gently stir in avocado (tossed with lemon juice to keep it from browning). Resist overmixing so your avocado stays creamy and chunky!

Step 4: Season the Chicken

While the topping cools, blend your blackened spice mix: flour, paprika, garlic powder, chili powder, oregano, thyme, onion powder, salt, pepper, and a dash of cayenne. Sprinkle this mixture generously over both sides of your chicken cutlets, pressing gently so all that flavor sticks. Each chicken breast should be evenly and heavily coated—this is what brings the magic!

Step 5: Sear the Chicken

Get your skillet nice and hot with a swirl of olive oil. Place the spice-coated chicken cutlets in a single layer (you may have to work in batches). Sear undisturbed for a few minutes per side until deeply golden—the sugars in the spices will caramelize, creating that irresistible crust signature to Blackened Chicken with Avocado Corn Topping. Once cooked through, set chicken aside to rest for just a couple of minutes.

Step 6: Serve It Up!

Place a chicken breast on each plate and happily pile on the avocado corn topping—about ¾ cup per serving is just right. Every bite bursts with zest, sweetness, and a cool, velvety finish. You did it—you’ve created a meal that looks as showstopping as it tastes!

How to Serve Blackened Chicken with Avocado Corn Topping

Garnishes

Finish each plate with a final flourish: sprinkle extra chopped parsley and chives (or even a little cilantro) to brighten things up. For a touch of elegance, add a lemon wedge or dust the plate with a little smoked paprika for color and pop. These easy garnishes make your Blackened Chicken with Avocado Corn Topping look restaurant-worthy!

Side Dishes

This dish is incredibly versatile for sides! Serve it with fluffy cilantro-lime rice, tender roasted sweet potatoes, or a simple side of black beans. For a lighter meal, pair with a cool leafy green salad tossed in a zesty vinaigrette—the freshness balances the spice beautifully!

Creative Ways to Present

If you’re feeling playful, try slicing the chicken and piling everything onto warm tortillas for the ultimate blackened chicken tacos. Or present the chicken sliced atop a summer salad with the avocado corn topping as a chunky dressing—ideal for a dinner party or picnic gathering! Skewer smaller pieces for a fun appetizer twist that’s a total crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover Blackened Chicken with Avocado Corn Topping in separate airtight containers. The chicken will keep beautifully in the fridge for up to three days, while the topping (thanks to lemon juice) stays fresh for about one day—just know that avocados may darken a bit after sitting.

Freezing

While the chicken itself freezes well (up to two months!), the avocado corn topping isn’t a candidate for the freezer, as the avocado can become mushy and the tomatoes watery. For the best results, freeze only the blackened chicken, and make the topping fresh when you’re ready to enjoy it again.

Reheating

Reheat leftover chicken gently in a covered skillet over medium-low heat or in the microwave with a splash of water to keep it moist. Add the avocado corn topping fresh from the fridge just before serving—it’s meant to be enjoyed cool or at room temperature for maximum flavor and texture contrast.

FAQs

Final Thoughts

Ready to shake up your dinner routine? I can’t wait for you to try Blackened Chicken with Avocado Corn Topping—the bold spices, creamy avocado, and sweet corn all play so beautifully together! Whether you’re treating yourself or looking to dazzle a crowd, this fresh, vibrant recipe will have everyone asking for seconds. Enjoy every delicious bite!

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