Blackened Chicken in Creamy Mustard Sauce
When you want a bold flavored one pan dinner in under 30 minutes give this Blackened Chicken in Creamy Mustard Sauce a try.
The chicken is seasoned in my (almost famous) spice blend then pan-seared to tender perfection. Coated in a creamy and delicious mustard sauce you’re going to love this recipe.
Why You’ll Love This Recipe
High-quality ingredients. For this recipe, I used Smart Chicken’s organic boneless skinless chicken breasts. All Smart Chicken’s chickens are fed high quality diets, never given antibiotics or hormones and are humanely handled.
Air chilled difference. Smart Chicken is also air chilled versus water chilled. This means the chicken is cooled in air versus water after processing. Resulting in more tender chicken that isn’t soggy and full of water like other brands can be.
Easy to make. You only need one pan and a few fresh ingredients to make this delicious one pan chicken dinner recipe.
This recipe was sponsored by Smart Chicken. While I was compensated for my time, all opinions are my own!
Recipe Ingredients
- Chicken: This recipe calls for one pound of Smart Chicken’s organic boneless skinless chicken breasts. Option to butterfly the chicken breasts by carefully slicing them in half. Two breasts will yield four cutlets.
- Blackening Spice: Combine dried oregano, paprika, garlic powder, kosher salt, cracked black pepper, onion powder, and cayenne in a small mixing bowl. Mix well and set aside.
- Fats: This recipe calls for butter and avocado oil.
- Vegetables / Aromatics: This recipe calls for diced sweet onion and minced garlic.
- Broth: This recipe calls for low sodium chicken broth.
- Dairy: This recipe calls for grated parmesan cheese and heavy cream.
- Mustard: You’ll need Dijon mustard for this recipe.
- Seasoning: Season this dish with kosher salt and cracked black pepper accordingly. It may or may not need additional seasoning. This is based on your preferences.
Variations
Make it heartier. Serve with pasta, rice or mashed potatoes for a heartier meal.
Add some bacon. For an extra punch of flavor add some crumbled cooked bacon to the top of the dish as a garnish.
Add some greens. Option to add wilted spinach or tender broccoli for added nutrition.
How to Make
Prepare the Blackening Spice
Combine dried oregano, paprika, garlic powder, kosher salt, black pepper, onion powder, and cayenne in a small mixing bowl. Mix well and set aside.
Prepare the Chicken
Butterfly two chicken breasts into four cutlets. Season with blackening spice until well coated.
Sauté the Chicken
Add avocado oil to a nonstick skillet over medium high heat. Once the oil is hot, add the blackened chicken. Sear the chicken on both sides for 5-6 minutes. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken from the pan with tongs and place it on a plate.
Make the Sauce
Reduce the heat to medium and in the same pan, add the butter. Once it begins to melt, add the diced onion. Saute. Add the minced garlic and sauté until the onions soften.
Deglaze the pan with low sodium chicken broth. Be sure to scrape any bits from the bottom of the pan. Reduce the broth by half. Then, add the heavy cream and Dijon mustard. Next, add the grated parmesan cheese and stir until it is well combined and fully melted.
Assemble
Once the sauce is well combined, nestle the chicken and its juices back into the pan. Taste and season with kosher salt and cracked black pepper as needed.
Storage
Store any leftover chicken and sauce in an airtight container in the refrigerator for three to four days.
Reheat leftovers in a nonstick pan or in the microwave. Add a touch of water or broth to the pan or the microwavable bowl. This will help reconstitute the sauce, making it smooth and creamy again.
Frequently Asked Questions
Try my Lebanese Orzo Rice or Creamy Mashed Potatoes.
You can use milk or half and half. This will change the texture of the sauce. I suggest using the heavy cream.
Reduce the heat on the pan and add a touch of low sodium chicken broth. This will thin out the sauce. If you like thicker sauce allow the sauce to reduce in the pan until it reaches your desired thickness.
Other One Pan Chicken Recipes to Consider Trying
- One Pan Roasted Chicken and Potatoes
- One Pan Creamy Sun-Dried Tomato Pesto Chicken
- One Pan Creamy Chicken and Vegetables
- One Pan Blackened Chicken Alfredo
- One Pan Creamy Pesto Chicken
- One Pan Tuscan Chicken Thighs
Blackened Chicken in Creamy Mustard Sauce
Equipment
- 1 saute pan
Ingredients
Blackened Chicken
- 1 lb. chicken breasts, Smart Chicken, butterfly into cutlets
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- 1-2 tablespoons avocado oil
Creamy Mustard Sauce
- 2 tablespoons butter
- ½ cup sweet onion, diced small
- 2 teaspoons garlic, minced, about 2-3 cloves
- ½– ¾ cup low sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- 2-3 tablespoons grated parmesan cheese
- pinch kosher salt, as needed
- few turns cracked black pepper, as needed
Instructions
How to Make
Prepare the Blackening Spice
- Combine dried oregano, paprika, garlic powder, kosher salt, black pepper, onion powder, and cayenne in a small mixing bowl. Mix well and set aside.
Prepare the Chicken
- Butterfly two chicken breasts into four thin cutlets. Season them with the blackening spice making sure the chicken is well coated.
Sauté the Chicken
- Add avocado oil to a nonstick skillet over medium high heat. Once the oil is hot, add the blackened chicken. Sauté the chicken on both sides for 5-6 minutes or until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Remove the chicken from the pan with tongs and place it on a plate.
Make the Sauce
- Reduce the heat to medium and in the same pan, add the butter. Once it begins to melt, add the diced onion and saute. Next, add the minced garlic. Sauté until the onion begin to soften. Deglaze the pan with low sodium chicken broth. Be sure to scrape any bits from the bottom of the pan. Let the broth reduce by half, then add the heavy cream and Dijon mustard. Mix well. Add the grated parmesan cheese and stir until it is well combined and melted.
Assemble
- Once the sauce is well combined, nestle the chicken and its juices back into the pan with the sauce. Taste and season with kosher salt and cracked black pepper as needed.
Notes
Store any leftover chicken and sauce in an airtight container in the refrigerator for three to four days.
Reheat leftovers in a nonstick pan or in the microwave. Add a touch of water or broth to the pan or the microwavable bowl. This will help reconstitute the sauce, making it smooth and creamy again.
