Blackened Chicken Breasts with Avocado Cream Sauce

A serving platter with three pieces of blackened chicken breast topped with creamy sauce, garnished with chopped herbs and sliced jalapeños. Cherry tomatoes and parsley surround the platter.

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.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 345kcal

Author Wendy Polisi

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