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Blackened Chicken with Tomato Parmesan Cream Sauce

A quick and delicious meal that features blackened chicken paired with a creamy tomato parmesan sauce, perfect for weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Blackened Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
For the Tomato Parmesan Cream Sauce
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • to taste Fresh basil for garnish for serving

Method
 

Preparation
  1. In a bowl, combine paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Rub the spice mix over both sides of the chicken breasts.
  2. Heat the olive oil in a large skillet over medium-high heat.
Cooking
  1. Add the seasoned chicken breasts to the hot skillet. Cook for about 6-7 minutes on each side or until fully cooked and blackened.
  2. Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce the heat to medium and add the diced tomatoes.
  4. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let it simmer for a couple of minutes until the sauce thickens slightly.
Combine and Serve
  1. Slice the blackened chicken and add it back to the skillet with the sauce. Gently stir to coat the chicken in the creamy sauce.
  2. Serve with fresh basil sprinkled on top.
Serving Suggestions
  1. Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.

Notes

Don't skimp on the spices. Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a lighter version, swap heavy cream for half-and-half or whole milk.