Blackened Chicken Recipe

🧂 Ingredients

• 4 Chicken Breasts
• 2 tbsp Olive Oil
• 1 Lemon

  juiced
• 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
• 1/2 tsp Cayenne Pepper

  optional- if you like heat
• 1/4 cup Sundried Tomatoes

  removed from the oil and chopped
• 4 cloves Garlic

  minced
• 1/2 tsp Red Pepper Flakes

  (this is spicy)
• 1/2 tsp Italian Seasoning
• 1/2 cup Chicken Stock
• 1/2 cup Heavy Cream
• 1/2 cup Parmesan Cheese

  shredded
• Salt & Pepper (to taste)
• Fresh Basil

  garnish (optional)

Instructions

• 1 Preheat the oven to 375 F.
• 2 In a bowl, combine all of the dry spices to create the blackened seasoning.
• 3 Remove the chicken from the packaging and pat it dry with paper towels to remove
  excess moisture. Lightly coat each chicken breast in olive oil.
• 4 Generously season all sides of each chicken breast and set it aside.
• 5 Preheat a cast iron skillet to medium-high heat on the stovetop (if not using a
  cast iron pan make sure you have a pan that can go from the stove to the oven).
• 6 Add 1 tbsp of the olive oil and let it preheat in the pan (do not let it get too
  hot so that it starts smoking). Place each chicken breast down into the skillet
  and let it cook for 3 minutes or until it easily lifts from the pan and can be
  flipped.
• 7 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.
• 8 Remove from the oven and let it rest for 5 minutes before slicing. Add a little
  lemon juice over the top and enjoy.
• 9 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.
• 10 Over medium-low heat, add in the chopped sundried tomatoes, garlic, red pepper
  flakes, and Italian seasoning. Sauté a few minutes to develop the aromatic
  flavors in the spices.
• 11 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.
• 12 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.
• 13 Remove it from the heat and serve over the top of the sliced chicken. Garnish
  with basil if desired.

Nutrition Info