---
title: Bloody Mary Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bloody-mary-chicken-556f4ec0fd2cb9c7198b4567
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens: []
tags:
  - Gluten Free
rating: 4.0
rating_count: 4100
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 597
  protein: 52
  fat: 36
  carbohydrates: 18
  fiber: 3
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pancetta/bloody-mary-chicken.avif"
---
Preheat oven to 400 degrees. Halve, peel, and thinly slice 1/4 the @red onion{2%unit}. Place in a #medium bowl{} with 1 tablespoon @white wine vinegar{4%tbsp} and set aside to pickle. Mince or grate the @garlic{4%clove}. Peel the @carrots{2%unit}. Using your peeler, shave the carrots and @celery{2%stalk} into ribbons, rotating the carrots as necessary. Place the celery and carrot ribbons in another #medium bowl{} filled with ice water and set aside.

Season the @chicken breasts{4%unit} with @blackening spice{2%tsp}, coating it on all sides. Heat 1/2 tablespoon @olive oil{} in a #medium pan{} over medium-high heat. Add the chicken and cook 3-4 minutes per side ~{4%minutes}, until the exterior becomes slightly charred. Transfer chicken to a #baking sheet{} and bake until cooked through, another 6-8 minutes ~{8%minutes}.

Add the @pancetta{8%oz} to the same pan and cook over medium heat for 3-4 minutes ~{4%minutes}, until golden brown and crispy. Set the pancetta aside, keeping the drippings in the pan.

Make the tomato-horseradish vinaigrette: reduce the heat to low and whisk 2 tablespoons @tomato paste{4%tbsp} and the minced garlic into the pancetta drippings. Cook for 1 minute ~{1%minute}, stirring, then remove from heat and whisk in 1 teaspoon @horseradish powder{2%tsp}, remaining white wine vinegar, 2 tablespoons olive oil, and @hot sauce{1%tsp} to taste. Season with @salt{} and @black pepper{}.

Tear the @romaine lettuce{2%unit} leaves into bite-sized pieces. Drain and dry the celery and carrot ribbons. Roughly chop the @black olives{2%oz}. Thinly slice the chicken against the grain.

Toss lettuce, celery, carrot, pickled red onion, and olives together and mound on a plate. Top with the pancetta and sliced chicken, then drizzle with the tomato-horseradish vinaigrette. Enjoy!