Spicy Creole Chicken with Creamy Pan Sauce

Spicy Creole Chicken with Creamy Pan Sauce

Name: Spicy Creole Chicken with Creamy Pan Sauce
Total time: 90 min
Ingredients: 1 1/2 teaspoons chili powder; 1 1/2 teaspoons smoked paprika; 2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 4 large boneless skinless chicken breasts; 1 1/2 teaspoons kosher salt, or to taste; 1 tablespoon vegetable oil; 1/2 lemon, juiced; 2/3 cup heavy cream; 1/3 cup water; 1/4 cup sliced green onions; 1 tablespoon cold butter, cubed

Indulge in the bold, Cajun-inspired flavors of this Spicy Creole Chicken with a luscious, creamy pan sauce. A delightful twist on the classic New Orleans dish by Chef Lazone Randolph.

90 min

easy

411kcal

calories

carbohydrates

155mg

cholesterol

25g

fat

fiber

39g

protein

13g

saturated fat

627mg

sodium

sugar

unsaturated fat

Dinner Entree Creole

Ingredients

1 1/2 teaspoons chili powder

1 1/2 teaspoons smoked paprika

2 teaspoons garlic powder

1 1/2 teaspoons onion powder

4 large boneless skinless chicken breasts

1 1/2 teaspoons kosher salt, or to taste

1 tablespoon vegetable oil

1/2 lemon, juiced

2/3 cup heavy cream

1/3 cup water

1/4 cup sliced green onions

1 tablespoon cold butter, cubed

Directions

Step 1

In a small bowl, combine chili powder, smoked paprika, garlic powder, and onion powder; reserve half for the sauce.

Step 2

Season the chicken breasts with salt and coat both sides with half of the spice mixture. Refrigerate for at least 1 hour, or overnight if preferred.

Step 3

Heat vegetable oil in a heavy-duty nonstick pan over medium-high heat. Sear the chicken for 3-4 minutes on each side, until 75% cooked. Transfer the chicken to a plate and set aside.

Step 4

Add the remaining spice mixture to the pan and stir in the hot oil for 30 seconds. Pour in the lemon juice, heavy cream, and water. Season with a pinch of salt.

Step 5

Bring the mixture to a simmer over medium-high heat, then reduce to medium-low. Return the chicken to the pan along with any juices. Simmer gently, turning occasionally, until the chicken is no longer pink at the center and the sauce has thickened, about 8-10 minutes. Use an instant-read thermometer to ensure the chicken reaches 165 degrees F (74 degrees C).

Step 6

Reduce the heat to low and add the green onions and cubed butter. Stir into the sauce, basting the chicken as you go. Taste the sauce for seasoning and serve hot.