Blackened Chicken with Parmesan Cream Sauce
This post is also available in ESPAÑOL (SPANISH)
Of all the ways to cook chicken, blackened might just be the one that delivers the most flavor for the least effort. Spices, a sizzling pan, and that irresistible crust that seals in all the juiciness. This recipe leans into pantry staples like paprika, garlic, oregano, and thyme to create a deeply savory seasoning that feels smoky, warm, and just a little bit spicy. A quick splash of lemon keeps everything bright and balanced.
The creamy sauce is made right in the same pan, this Parmesan cream sauce picks up all those flavorful bits left behind by the chicken — garlic, a touch of heat from red pepper flakes, and a silky blend of chicken stock, cream, and Parmesan that clings to every slice. It’s rich without being overwhelming, cozy without being boring, and exactly the kind of sauce that makes people ask, “Wait… what did you put in this?” Serve it with pasta, mashed potatoes, or roasted veggies.
Helga
Blackened Chicken with Parmesan Cream Sauce
Yields 4 servings
Ingredients, for the chicken:
4 Chicken Breasts
2 tbsp Olive Oil
1 Lemon juiced
Ingredients, for the Blackened Seasoning:
2 tbsp Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Dried Thyme
1 tbsp Dried Oregano
2 tsp Black Pepper
1 tsp Salt
½ tsp Cayenne Pepper, optional
Ingredients, for the parmesan cream sauce:
cloves Garlic minced
½ tsp Red Pepper Flakes (optional)
½ tsp Italian Seasoning
½ cup Chicken Stock
½ cup Heavy Cream
½ cup Parmesan Cheese shredded
Salt & Pepper (to taste)
Fresh Basil garnish (optional)
Directions:
- For the Chicken: Preheat the oven to 375 F.
- In a bowl, combine all of the dry spices to create the blackened seasoning.
- Pat dry chicken breasts with paper towels to remove excess moisture. Lightly coat each chicken breast in olive oil. Generously season all sides of each chicken breast and set it aside.
- Preheat a pan that can go into the oven to medium-high heat on the stovetop. Add 1 tbsp of olive oil and place each chicken breast into the skillet and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
- Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven for 15 minutes to finish cooking. Use a thermometer to check that the chicken is cooked to an internal temperature of 165 F.
- Remove it from the oven and let it rest for 5 minutes before slicing. Add a little lemon juice over the top.
- For the Parmesan Cream Sauce, remove the chicken from the skillet and set it aside to rest. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
- Over medium-low heat, add garlic, red pepper flakes, and Italian seasoning. Sauté a few minutes to develop the aromatic flavors in the spices.
- Pour in the chicken stock and heavy cream and continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil or the cream will separate.
- Once the liquid is hot, reduce the heat fully to low. Slowly add in the parmesan cheese and whisk well before adding more. Let the cheese melt and thicken the sauce.
- Remove it from the heat and serve over the top of the sliced chicken. Garnish with basil if desired.
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This post is also available in ESPAÑOL (SPANISH)
