One Pan Blackened Chicken Alfredo
This one pan blackened chicken Alfredo is the perfect way to spice up your weeknight. The Smart Chicken, chicken cutlets are coated with my “almost famous” blackening spice and sautéed to juicy perfection. Nestled in the creamy and cheesy homemade Alfredo, this recipe is perfect when you want something flavorful, yet easy to make.
This blackened chicken Alfredo allows you to curb your “Alfredo craving” without all the carbs. This lightened up version can be enjoyed alongside my Toasted Pine Nut and Cherry Salad, my Avocado Citrus Salad or my Simple Butter Lettuce Salad. For a heartier meal, enjoy this dish over a bed of pasta, rice or my Creamy Mashed Potatoes.
Substitutions and Ingredients Needed for One Pan Blackened Chicken Alfredo
Chicken – This recipe calls for one pound of chicken breasts or cutlets. 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 – This recipe calls for diced sweet onion, minced garlic, and fresh baby spinach.
Dairy – This recipe calls for grated parmesan cheese and heavy cream.
Broth – This recipe calls for low sodium chicken broth.
Seasoning – Season this dish with kosher salt and cracked black pepper accordingly. It may or may not need seasoned based on your preferences.
Frequently Asked Questions FAQ’s
Why do you butterfly the chicken breasts? Butterflying the chicken breasts allows them to cook evenly and quickly. This technique is especially useful for one pan meals.
Can I swap something for heavy cream? You can use milk or half and half. However, this will change the texture of the sauce. I suggest using the heavy cream.
Why do you use avocado oil? Avocado oil has a high smoke point and does not impart flavor on the dish like olive oil can. That said, you can swap olive oil for avocado oil in this recipe.
What if my sauce gets too thick? Reduce the heat on the pan and add a touch of low sodium chicken broth. This will help loosen the sauce. If you like a thicker sauce, allow the sauce to reduce in the pan until it reaches your desired thickness.
How to Make One Pan Blackened Chicken Alfredo
Prepare the 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.
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 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. Add the grated parmesan cheese and stir until it is well combined and melted.
Assemble
Once the sauce is well combined, add the spinach. Allow it to wilt before nestling the chicken and its juices back into the pan with the sauce. Season with kosher salt and cracked black pepper as needed.
How to Store One Pan Blackened Chicken Alfredo
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. Be sure to 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.
One Pan Blackened Chicken Alfredo
Ingredients
Blackened Chicken
- 1 lb. chicken breasts, butterfly into cutlets
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- 1-2 tablespoons avocado oil
Alfredo Sauce
- 2 tablespoons butter
- ½ cup sweet onion, diced small
- 1.5 teaspoons garlic, minced, about 2-3 cloves
- ½ – ¾ cup low sodium chicken broth
- ½ cup heavy cream
- 3-4 tablespoons grated parmesan cheese
- 3 ounces baby spinach, fresh
- pinch kosher salt, as needed
- few turns cracked black pepper, as needed
Equipment
- 1 nonstick skillet
Instructions
How to Make One Pan Blackened Chicken Alfredo
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 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. Add the grated parmesan cheese and stir until it is well combined and melted.
Assemble
- Once the sauce is well combined, add the spinach. Allow it to wilt before nestling the chicken and its juices back into the pan with the sauce. Season with kosher salt and cracked black pepper as needed.
2 Comments on “One Pan Blackened Chicken Alfredo”
Everything about this sounds delicious!
thank you!