Imported from the web

Blackened Chicken with Tomato Parmesan Cream Sauce

Name: Blackened Chicken with Tomato Parmesan Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Chicken breasts; 2 tbsp Olive oil (The instructions specify using 1 tbsp for the pan; the remainder is used to lightly coat the chicken.); 1 Lemon juice (Juice of 1 lemon; add a little over the chicken after resting.); 1 batch Cajun seasoning blend (Used to season all sides of the chicken; the structured recipe refers to a separate batch recipe without giving its component quantities here.); 0.25 cup Sun-dried tomatoes (Removed from the oil and chopped.); 4 cloves Garlic (Minced.); 0.5 tsp Red pepper flakes (The recipe notes that this makes the sauce spicy.); 0.5 tsp Italian seasoning; 0.5 cup Chicken stock; 0.5 cup Heavy cream; 0.5 cup Parmesan cheese (Shredded; added gradually to the sauce.); Salt (To taste; listed with pepper.); Black pepper (To taste; listed with salt.); Fresh basil (Optional garnish.)

Imported by Braden Hamilton on SeeMeCook

Juicy chicken breasts are coated in Cajun blackened seasoning, seared, and oven-finished, then served with an optional creamy sauce of sun-dried tomatoes, garlic, and Parmesan. The result is smoky, savory, and gently spicy.

4 servings30 minAmerican

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Ingredients

4 Chicken breasts
2 tbsp Olive oil (The instructions specify using 1 tbsp for the pan; the remainder is used to lightly coat the chicken.)
1 Lemon juice (Juice of 1 lemon; add a little over the chicken after resting.)
1 batch Cajun seasoning blend (Used to season all sides of the chicken; the structured recipe refers to a separate batch recipe without giving its component quantities here.)
0.25 cup Sun-dried tomatoes (Removed from the oil and chopped.)
4 cloves Garlic (Minced.)
0.5 tsp Red pepper flakes (The recipe notes that this makes the sauce spicy.)
0.5 tsp Italian seasoning
0.5 cup Chicken stock
0.5 cup Heavy cream
0.5 cup Parmesan cheese (Shredded; added gradually to the sauce.)
Salt (To taste; listed with pepper.)
Black pepper (To taste; listed with salt.)
Fresh basil (Optional garnish.)

Steps

1
Preheat the oven to 375°F (190°C).
2
In a bowl, combine the dry spices to make the blackened Cajun seasoning blend.
3
Remove the chicken breasts from their packaging and pat them dry with paper towels to remove excess moisture.
4
Lightly coat each chicken breast with olive oil.
5
Generously season all sides of each chicken breast with the Cajun seasoning and set them aside.
6
Preheat a cast-iron skillet over medium-high heat on the stovetop. If not using cast iron, use a pan that can safely go from stovetop to oven.
7
Add 1 tablespoon of the olive oil to the hot skillet and let it heat without allowing it to smoke.
8
Place the chicken breasts in the skillet and cook for about 3 minutes, or until they lift easily from the pan and can be flipped.
9
Flip each chicken breast, turn off the stovetop, and carefully transfer the skillet to the preheated oven.
10
Bake for 15 minutes. Check with a thermometer that the chicken has reached an internal temperature of 165°F (74°C).
11
Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing.
12
Add a little lemon juice over the chicken and serve.
13
For the optional sauce, remove the chicken from the skillet and set it aside to rest. Return the skillet to the stovetop, leaving the drippings and seasoning in the pan.
14
Over medium-low heat, add the chopped sun-dried tomatoes, minced garlic, red pepper flakes, and Italian seasoning. Sauté for a few minutes to develop the aromatic flavors.
15
Pour in the chicken stock and heavy cream. Whisk over the heat for a few minutes to warm the mixture, but do not let it boil.
16
Once the liquid is hot, reduce the heat to low. Slowly add the shredded Parmesan, whisking well before each additional addition. Let the cheese melt and the sauce thicken.
17
Remove the sauce from the heat and serve it over the sliced chicken. Garnish with fresh basil if desired.

Notes

The Cajun seasoning is listed as one batch, but its component measurements are not included in the supplied structured data. Sauce is presented as optional in the body excerpt; structured ingredient and instruction data includes it. The body excerpt mentions grilling or air-frying as alternatives, but does not provide those methods.