These blackened chicken breasts are boldly seasoned, pan-seared, and then finished with a cool avocado cream sauce. The smoky spice and creamy sauce turn a simple skillet chicken into an elevated weeknight dinner. It’s bold, fast, and one of those meals that somehow turns a regular Tuesday into something a little special.
This blackened chicken with avocado cream sauce is one of those simple dinners that keeps finding its way back to our menu. It is quick, flavorful, and a fun way to keep the kids from complaining about having chicken again.
Slice it for tacos and wraps, add it to salads, or pile it onto rice bowls for an easy dinner.
If you’re building a meal around it, I love serving this with something fresh like my Citrus Slaw or Cajun Slaw. For a warm side, Cast Iron Cornbread is always a hit, and you can never go wrong with Sheet Pan Potatoes.
And next time you are craving pasta, make sure you check out my Blackened Chicken Alfredo.
Ingredient Talk
- Chicken: I made this with chicken breasts, but you could use boneless skinless chicken thighs or chicken cutlets. If you use chicken breasts, I recommend pounding them to an even thickness.
- High Smoke Point Oil: I like avocado oil here because it handles heat really well, and the spice blend needs a hot surface to create that flavorful crust. I don’t recommend olive oil for this chicken breast recipe; vegetable or canola oil can be used instead.
- Smoked Paprika: Smoked paprika is what gives the blackened chicken seasoning its deep, smoky flavor. If you have regular paprika, it still works, but the dish won’t be as smoky.
- Cayenne Pepper: Cayenne brings the heat. I keep it at a moderate level here, but you can easily adjust it. When I make this for the family, I stick with the listed amount. If I’m making it just for myself, I’ll sometimes add a little extra.
- Jalapeño: My daughter likes it when I keep the seeds out, so it stays mild. If you love spice, you can leave some of them in.
Step by Step
(See the recipe card below for full instructions)
Tips & Tricks
- Blackened chicken isn’t burnt chicken. The dark crust comes from the blackened chicken seasoning hitting a very hot skillet. Paprika, spices, and oil toast quickly, creating that deep color while the blackened chicken breast stays juicy inside.
- Pat the chicken dry before brushing with oil and seasoning. Moisture prevents the spice rub from searing properly.
- Don’t overcrowd the pan. Crowding lowers the heat and stops the spices from searing. Give each piece of blackened chicken space so the crust forms properly. Batch cook if necessary.
- Let the chicken rest before slicing. Resting keeps the juices inside the blackened chicken breast, so the inside stays tender and flavorful.
- For indoor cooking, I recommend a cast-iron skillet. I tested this with a lighter pan, and a hot cast-iron skillet wins every time. Your Blackstone Griddle will work beautifully here if you prefer.
- If you like this Cajun seasoning blend, next time you make it, double the seasoning and save half to make shrimp and veggies.
Blackened Chicken Breasts with Avocado Cream Sauce
These blackened chicken breasts are boldly seasoned, pan-seared, and then finished with a cool avocado cream sauce. The smoky spice and creamy sauce turn a simple skillet chicken into an elevated weeknight dinner. It’s bold, fast, and one of those meals that somehow turns a regular Tuesday into something a little special.
Servings: 6
Calories: 345kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- ¼ cup avocado oil divided
Blackening Seasoning Blend
- 1 ½ teaspoons sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried oregano
Avocado Cream Sauce
- 1 cup sour cream
- 1 avocado peeled and diced
- 1 lime juiced
- 1 jalapeno stemmed and seeded
- ½ teaspoon sea salt
Instructions
- If the chicken breasts are thick, pound them with a meat mallet to an even thickness. Alternatively, slice them in half.
- Pat the chicken dry and brush with 2 tablespoons of the oil.
- In a small bowl, mix together the salt, paprika, cayenne pepper, thyme, black pepper, rosemary and oregano.
- Sprinkle on all sides of the chicken. Cook immediately, let sit a room temperature for up to an hour, or refrigerate overnight.
- Heat a large skillet or Blackstone griddle to medium high heat.. Add the remaining 2 tablespoons of oil.
- Cook for 7 minutes. Flip, and cook for another 5 to 7 minutes, until the internal temperature reaches 160°F.
- Let rest for 5 minutes before serving.
Sauce
- In a blender, combine the sour cream, avocado, lime, jalapeno, and salt. Process until smooth.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave, air fryer, or on the stove top. The sauce will keep in the fridge for about 5 days. I had no issues with the avocado turning the sauce brown.
Nutrition
Calories: 345kcal | Carbohydrates: 6g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 922mg | Potassium: 662mg | Fiber: 3g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 1mg
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