Quick and Easy Blackened Chicken with Garlic Parmesan Cream Sauce (Ready in 20 Minutes)

There’s something about a quick, flavorful dinner that speaks to my soul—especially on those days when life feels like a marathon. Between juggling work, keeping the toddlers entertained, and trying to squeeze in some time for myself (any other moms out there with cold coffee vibes?), I often need a dinner that delivers big on taste but doesn’t drain my energy.

Enter this Blackened Chicken with Garlic Parmesan Cream Sauce. It’s bold, comforting, and comes together in just 20 minutes! Trust me, the savory spices and creamy sauce will make you feel like a pro in the kitchen, even if you’ve been winging it all day (like me).

This recipe has saved me more times than I can count, and I promise it’s about to be your new go-to for weeknight magic.

Tips for Success

1. Pound the Chicken Evenly: If your chicken breasts are uneven, pound them to an even thickness for quicker and more even cooking.

2. Don’t Skip the Sear: The initial sear locks in flavor and gives you those beautiful browned bits for your sauce. Heat the skillet properly before adding the chicken.

3. Monitor the Oven Time: Chicken can overcook quickly in the oven. Use a meat thermometer to ensure it hits 165°F and stays juicy.

4. Deglaze the Pan: Don’t waste the flavorful bits left in the pan after cooking the chicken. A splash of chicken broth or water will loosen them up and elevate your cream sauce.

5. Adjust the Sauce Consistency: If your sauce feels too thick, add a bit more cream or broth. Too thin? Let it simmer a little longer to thicken.

6. Taste as You Go: The spice blend, cheese, and pan juices add layers of flavor, but always taste and adjust salt and pepper to your liking.

7. Fresh Herbs for the Win: Fresh thyme makes a difference. Add it just before serving for the freshest flavor.

8. Pair it Right: Serve this dish with something that soaks up the sauce—think rice, mashed potatoes, or crusty bread!

This ensures a flavorful, stress-free meal every time. You’ve got this!

FAQs:

1. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully. Just adjust the cook time slightly—thighs may take a bit longer to bake.

2. What if I don’t have heavy cream?

You can use half-and-half or even whole milk. For extra richness, stir in a small amount of cream cheese or a dollop of sour cream.

3. How do I know the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of the chicken reaches 165°F. No thermometer? Slice into the thickest part—there should be no pink.

4. Can I make the sauce ahead of time?

Yes! The sauce can be made in advance and gently reheated over low heat. Add a splash of broth or cream to loosen it up if it thickens too much.

5. What can I pair with this dish?

This chicken goes well with garlic mashed potatoes, buttered rice, roasted veggies, or even a fresh side salad.

6. Can I make this dairy-free?

Yes! Swap the butter for olive oil and use coconut cream instead of heavy cream. Omit the Parmesan or use a dairy-free alternative.

Print

Quick and Easy Blackened Chicken with Garlic Parmesan Cream Sauce (Ready in 20 Minutes)

Yield 2

Author Kim Alexander

Prep time

5 Min

Cook time

22 Min

Total time

27 Min

Cook modePrevent screen from turning off

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tsp Second City Spice Rub
• 1 tsp Old Bay seasoning
• 1/2 tsp Adobo seasoning
• 1 tsp fresh thyme, finely chopped

For the Cream Sauce:

• 1 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup chicken broth or water (for deglazing)
• 1 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions

For the Cream Sauce:

1. Mix the spice rub, Old Bay, Adobo, and fresh thyme. Rub generously on both sides of the chicken breasts.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned.
3. Transfer the skillet to a preheated oven at 375°F and bake for 8-12 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken and set it aside.
4. Place the skillet back on the stove over medium heat. Add 1/4 cup chicken broth or water to deglaze the pan, scraping up the flavorful browned bits.
5. Melt the butter, then stir in the minced garlic and cook until fragrant (about 30 seconds).
6. Add the heavy cream and simmer for 2-3 minutes.
7. Whisk in the Parmesan cheese until melted and smooth. If the sauce feels too thick, add a splash of cream or broth.
8. Stir in the fresh thyme and season with salt and pepper to taste.
9. Plate the chicken and drizzle the cream sauce over the top, or serve the sauce on the side.

Notes

• Spice Level: Adjust the cayenne or use a milder spice blend if you’re cooking for little ones or spice-sensitive eaters.
• Cheese Substitutions: If you’re out of Parmesan, Pecorino Romano or Grana Padano work as great alternatives.
• Fresh vs. Dried Thyme: Fresh thyme adds brightness, but if you only have dried, reduce the amount to 1/4 tsp.

Can I use whole eggs instead of egg whites?

• Absolutely! You can use 6-8 whole eggs instead of 12 egg whites. The wraps will have a richer flavor and slightly higher fat content.

How do I prevent the wrap from falling apart?

• Make sure not to overfill the tortilla. Keep the filling towards the center, fold in the sides, and roll tightly. Toasting in a skillet will also help hold everything together.

Can I add extra protein?

• Yes! Feel free to add cooked, crumbled sausage, diced chicken, or even a sprinkle of hemp seeds for extra protein.

What’s the best way to reheat these?

• For a crispy finish, reheat in a skillet for a few minutes. For a faster option, microwave for 30-45 seconds if refrigerated, or 1-2 minutes if frozen.

Can I make this dairy-free?

• Yes, swap the feta cheese with a dairy-free alternative or leave it out entirely, and the wraps will still taste delicious!

Did you make this recipe?

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