Blackened Chicken with Spicy Tomato Cream Sauce by Karim

Ingredients

• 2 lbs chicken breast, patted dry
• 3 tbsp olive oil, divided
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano, divided
• 2 tsp black pepper
• 1 tsp salt, divided
• 1 tsp brown sugar
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp butter
• 1/4 cup sundried tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup chicken stock
• 1/2 cup fat-free half n’ half
• 1/2 cup Parmesan cheese, shredded
• 1 lemon, juiced + zest

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine paprika, garlic powder, onion powder, thyme, dried oregano, black pepper, salt, brown sugar, and optional cayenne pepper to create the blackening seasoning.
3. Pat the chicken breasts completely dry with paper towels. Drizzle with 1 tbsp of olive oil and rub to coat. Generously coat the chicken breasts with the blackening seasoning mixture.
4. Heat the remaining 2 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven. Bake for 14-15 minutes, or until the chicken reaches an internal temperature of 160°F (71°C).
6. Remove the chicken from the skillet and let it rest on a cutting board for 7 minutes. Reserve any juices released during resting.
7. While the chicken rests, return the skillet to medium heat (on the stovetop). Melt the butter in the same skillet, scraping up any browned bits from the bottom.
8. Add the chopped sundried tomatoes, minced garlic, optional red pepper flakes, and Italian seasoning. Cook for about 1-2 minutes until fragrant.
9. Pour in the chicken stock, fat-free half n’ half, and shredded Parmesan cheese. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, or until the sauce thickens.
10. Stir in the optional additional oregano and chili flakes. Add the reserved chicken resting juices to the sauce.
11. Season the sauce with salt, pepper, lemon zest, and lemon juice to taste.
12. Slice the rested chicken breasts and serve immediately over your desired base (like mashed potatoes, rice, or pasta) and generously spoon the spicy tomato cream sauce over the top.