Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Makes: 4 servings
This one pan blackened chicken alfredo is the perfect way to spice up your weeknight. The Smart Chicken, chicken cutlets are coated with a blackening spice and sauteed to juicy perfection. Nestled in the creamy and cheesy homemade alfredo, this recipe is perfect when you want something flavorful, yet easy to make.
Ingredients
For the Blackened Chicken:
1 lb. Smart Chicken Boneless Skinless 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
For the 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
Directions
Prepare the Blackened 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.
Nutrition
serving: 1 serving or 1 cutlet with 1/4 of the sauce and spinach, calories: 348kcal, carbohydrates: 5g, protein: 28g, fat: 24g, saturated fat: 12g, polyunsaturated fat: 2g, monounsaturated fat: 8g, trans fat: 0.2g, cholesterol: 125mg, sodium: 423mg, potassium: 643mg, fiber: 1g, sugar: 2g, vitamin a: 2749IU, vitamin c: 10mg, calcium: 94mg, iron: 1mg
