The aroma of spices sizzling in a hot pan fills the kitchen, captivating anyone nearby. One Pan Blackened Chicken Alfredo is a delectable dish that combines tender chicken with a rich, creamy sauce, ready in under 30 minutes. This recipe works wonderfully by infusing bold flavors into each bite while keeping cleanup minimal.
This recipe is perfect for busy weeknights or impressing guests at a dinner party. You can make it ahead of time by cooking the chicken and sauce separately, storing them in the fridge for quick reheating.
Why You’ll Love This Recipe
- The blackened chicken delivers a smoky, spicy crust that enhances the creamy sauce.
- You’ll enjoy how quick and easy it is to prepare everything in one pan.
- The fresh baby spinach adds a vibrant color and a nutritious boost.
- Each bowl is a comforting, filling meal that’s perfect for any day of the week.
What You’ll Need
Gather these ingredients to create a delicious blackened chicken Alfredo.
For the Blackening Spice
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp cracked black pepper
- ¼ tsp onion powder
- ¼ tsp cayenne
For the Chicken
- 1 lb. chicken breasts, butterfly into cutlets
- 1-2 tbsp avocado oil
For the Sauce
- 2 tbsp butter
- ½ cup sweet onion, diced small
- 1.5 tsp garlic, minced, about 2-3 cloves
- ½ – ¾ cup low sodium chicken broth
- ½ cup heavy cream
- 2-3 tbsp grated parmesan cheese
- 3 oz. baby spinach, fresh
- pinch kosher salt, as needed
- few turns cracked black pepper, as needed
Avocado oil can be substituted with olive oil.
Substitutions & Swaps
- Chicken breasts can be replaced with thighs.
- Heavy cream may be swapped for half-and-half.
- Parmesan can be replaced with grated Pecorino Romano.
- Fresh spinach can be substituted with arugula.
How to Make It
Get ready to create a delicious meal in no time!
Prepare the Blackening Spice
Mix the dried oregano, paprika, garlic powder, kosher salt, cracked black pepper, onion powder, and cayenne in a small bowl. This spice blend will create a flavorful crust on the chicken.
Prepare the Chicken
Coat both sides of the chicken cutlets with the blackening spice mix, ensuring even coverage. Allowing the chicken to sit for about 10 minutes will help enhance the flavors.
Sauté the Chicken
Heat the avocado oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and sauté for about 4-5 minutes per side until cooked through and nicely browned. Transfer the chicken to a plate and cover to keep warm.
Make the Sauce
In the same skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute. Pour in the chicken broth and bring it to a simmer, reducing by half, which should take about 3-4 minutes. Lower the heat and stir in the cream, parmesan cheese, baby spinach, and season with salt and pepper.
Assemble
Return the chicken to the skillet, coating it with the creamy sauce. Cook on low for 2-3 minutes until heated through, then serve.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based sauce does not freeze well.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.
Tips for Best Results
- Ensure your skillet is hot enough to achieve a proper sear on the chicken.
- Don’t rush the sauce; take time to let it thicken for better flavor.
- Use fresh garlic rather than jarred for a brighter taste.
- Adjust the spice level by increasing or decreasing the cayenne.
Serving Suggestions
- Serve with a side of garlic bread for a complete meal.
- Pair with a fresh garden salad to balance the rich flavors.
- Enjoy with a glass of white wine for a cozy dinner experience.
