Blackened Chicken with Creamy Shallot Pan Sauce
Blackened Chicken with Creamy Shallot Pan Sauce
Ingredients
For the Blackened Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
For the Creamy Shallot Pan Sauce
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine, (optional)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Potatoes and Brussels Sprouts
- 1 1/2 pounds small potatoes, diced into 1-inch pieces
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400
- 2
Roast the vegetables for 25-35 minutes, or until the potatoes are tender and golden brown, and the Brussels sprouts are tender-crisp and slightly caramelized. Toss them halfway through roasting.
⏱️ 30 min•🌡️ 400
- 3
While the vegetables are roasting, prepare the chicken. Place each chicken breast between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Generously season both sides of the chicken breasts with the blackening seasoning, ensuring full coverage.
⏱️ 10 min
- 4
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering.
⏱️ 2 min
- 5
Carefully place the seasoned chicken breasts in the hot pan. Cook for 3-5 minutes per side, or until they are blackened, cooked through, and reach an internal temperature of 165°F (74°C). Do not overcrowd the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set aside on a clean plate, tented loosely with foil to keep warm.
⏱️ 10 min
- 6
Using the same pan where the chicken was cooked, reduce the heat to medium. Add the finely diced shallots to the pan (add a tiny bit more oil if the pan is too dry). Sauté the shallots for 3-4 minutes until they soften and become translucent.
⏱️ 4 min
- 7
Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 8
If using, pour in the dry white wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to release any browned bits (fond). Let the wine reduce slightly, about 1-2 minutes.
⏱️ 2 min
- 9
Pour the chicken broth into the pan and bring it to a simmer. Stir in the heavy cream. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Continue to simmer the sauce gently, stirring occasionally, for 5-7 minutes, or until it thickens to your desired consistency.
⏱️ 7 min
- 10
Once the roasted vegetables are done, remove them from the oven. Toss the potatoes with half of the fresh chopped parsley.
⏱️ 1 min
- 11
On a serving plate, arrange the cooked blackened chicken breasts. Place a portion of the roasted potatoes and Brussels sprouts alongside the chicken.
⏱️ 2 min
- 12
Ladle the warm creamy shallot pan sauce generously over the blackened chicken breasts. Finish the dish by sprinkling the remaining fresh chopped parsley over the chicken and sauce for a final touch. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Chicken with Creamy Shallot Pan Sauce
For the Blackened Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
For the Creamy Shallot Pan Sauce
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/4 cup dry white wine, (optional)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Potatoes and Brussels Sprouts
- 1 1/2 pounds small potatoes, diced into 1-inch pieces
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min•🌡️ 400 - 2
Roast the vegetables for 25-35 minutes, or until the potatoes are tender and golden brown, and the Brussels sprouts are tender-crisp and slightly caramelized. Toss them halfway through roasting.
⏱️ 30 min•🌡️ 400 - 3
While the vegetables are roasting, prepare the chicken. Place each chicken breast between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Generously season both sides of the chicken breasts with the blackening seasoning, ensuring full coverage.
⏱️ 10 min - 4
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering.
⏱️ 2 min - 5
Carefully place the seasoned chicken breasts in the hot pan. Cook for 3-5 minutes per side, or until they are blackened, cooked through, and reach an internal temperature of 165°F (74°C). Do not overcrowd the pan; cook in batches if necessary. Remove the cooked chicken from the pan and set aside on a clean plate, tented loosely with foil to keep warm.
⏱️ 10 min - 6
Using the same pan where the chicken was cooked, reduce the heat to medium. Add the finely diced shallots to the pan (add a tiny bit more oil if the pan is too dry). Sauté the shallots for 3-4 minutes until they soften and become translucent.
⏱️ 4 min - 7
Add the minced garlic to the pan and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 8
If using, pour in the dry white wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to release any browned bits (fond). Let the wine reduce slightly, about 1-2 minutes.
⏱️ 2 min - 9
Pour the chicken broth into the pan and bring it to a simmer. Stir in the heavy cream. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste. Continue to simmer the sauce gently, stirring occasionally, for 5-7 minutes, or until it thickens to your desired consistency.
⏱️ 7 min - 10
Once the roasted vegetables are done, remove them from the oven. Toss the potatoes with half of the fresh chopped parsley.
⏱️ 1 min - 11
On a serving plate, arrange the cooked blackened chicken breasts. Place a portion of the roasted potatoes and Brussels sprouts alongside the chicken.
⏱️ 2 min - 12
Ladle the warm creamy shallot pan sauce generously over the blackened chicken breasts. Finish the dish by sprinkling the remaining fresh chopped parsley over the chicken and sauce for a final touch. Serve immediately.
⏱️ 1 min