Brewers Blackened Chicken and Creole Cream
Take your taste buds on a bold journey with Brewer's Blackened Chicken and Creole Cream, a show-stopping dish perfect for spice lovers and comfort food enthusiasts alike. Juicy, Cajun-spiced chicken breasts are seared to smoky, blackened perfection before being smothered in a velvety Creole-style cream sauce infused with garlic, smoked paprika, cayenne, and Parmesan cheese. The rich, flavorful sauce provides the perfect balance to the well-seasoned chicken, creating a restaurant-quality entrée that comes together in just 40 minutes. Serve this irresistible creation over pasta or rice to soak up every luscious drop, and finish with a sprinkle of fresh parsley for a pop of color. Whether you're hosting dinner guests or treating your family to a gourmet twist on Southern cuisine, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1.5 cups Heavy cream
- 0.5 cups Chicken broth
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Cayenne pepper
- 0.75 cups Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 4 cups Cooked pasta or rice (optional, for serving)
Instructions
Pat the chicken breasts dry with paper towels. Sprinkle both sides of each piece generously with Cajun seasoning, ensuring an even coat.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the pan.
Cook the chicken for 4-5 minutes on each side, or until the outside is blackened and the internal temperature reaches 165°F (74°C). Remove the chicken and set aside on a plate, covering it with foil to keep warm.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.
Add the heavy cream, chicken broth, smoked paprika, cayenne pepper, salt, and black pepper to the skillet. Whisk the ingredients together to combine and bring the mixture to a gentle simmer.
Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning if needed.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Garnish the dish with fresh parsley. Serve the chicken and Creole cream sauce over cooked pasta or rice, if desired, for a complete meal.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 547 mg | 42% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
