Creamy Blackened Chicken

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I just really love a dinner that can turn into the next day’s lunch and still taste just as delicious. That is exactly what Creamy Blackened Chicken is. It is amazing on its own or with pasta or over rice. The spices add a good amount of flavor, and the creamy sauce is finger licking good. It is a complete hit in our family.

More “finger licking good” recipes: Creamy Sausage Tortellini Soup, Buffalo Chicken Pasta and Pesto Almond Chicken.

My main goal is to bring families back to the kitchen table enjoying homemade meals. I don’t want it to feel overwhelming or like it has to be these extravagant meals that use every dish that you own.

Easy dinner recipes for the family: Sloppy Joe Pasta Casserole, Coconut Chicken, One Pot Chicken Parmesan and Creamy Ranch Chicken.


  • 2 Chicken Breasts
  • 1/2 cup avocado oil divided 1/4 cup and 1/4 cup
  • 2 Tbsp chili powder
  • 1 Tbsp ranch seasoning
  • 1 Tbsp garlic powder
  • 1 Tbsp Italian seasoning
  • 1 tsp onion powder

For Creamy Sauce

  • 1 1/2 cup cream
  • 1/2 cup grated parmesan
  • 2 Tbsp butter
  • 2 Tbsp parsley


  1. Slice chicken breast long ways into about 3 or 4 strips. This helps it cook more evenly and makes it easier to season.
  2. In cast iron skillet or Dutch oven pour in 1/4 cup avocado oil. Turn stove to medium/medium high. Let the oil heat up for about 3 minutes.
  3. In a separate bowl mix 2 Tbsp chili powder, 1 Tbsp ranch seasoning, 1 Tbsp garlic powder, 1 Tbsp Italian seasoning, 1 tsp onion powder and 1/4 cup avocado oil. Mix together.
  4. Spoon seasoning mix onto one side of each strip of chicken. About a half Tbsp each strip.
  5. Carefully place the chicken, seasoned side down, on to the hot iron skillet.
  6. Place seasoning on the remaining top side of the chicken.
  7. Cover with foil or a lid and let cook for about 5 minutes.
  8. Carefully remove foil and flip chicken and let cook about an additional 5 minutes or until center of chicken is 165 degrees.
  9. In a seperate pot melt 2 Tbsp butter. Whisk in 1 1/2 cups cream and 2 Tbsp parsley.
  10. Whisk in 1/2 cup parmesan cheese and whisk until all the cheese is melted.
  11. Remove chicken from pot once it is done cooking and place them into the sauce. *Make sure you do not pour the sauce into the pot with chicken, you need to move the chicken from the pot it was cooked in and put it into the pot that you made the sauce in.*
  12. Simmer the sauce and chicken for 3 to 5 minutes.
  13. Enjoy!


You don’t have to use cream. You can use any milk that you have.


The reason you don’t want to pour your sauce into the pot that you cooked the chicken is because the oil that is in that pot will separate from the sauce and the oil will sit on top. You also want to try and flip your chicken as little as possible. The more times you flip it the more seasoning you will lose.

Be sure to leave a comment or tag me on Instagram @plantpraypick anytime you make one of my recipes. I love hearing from you and seeing my recipes in your kitchens. My goal is to bring us back to our kitchens and families back to the dinner table together.

Other Recipe Ideas

Creamy Pesto Chicken

Homemade Sandwich Bread

Peach Oatmeal Muffins

Cut Out Sugar Cookies

My Amazon picks.

Click on photo to view on Amazon.


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