Cajun Blackened Chicken with Cream Sauce

Three blends, one pan. The chicken blackens under a heavy coat of Oh' Cajun with a dash of Daily Blend, then the same pan — drippings and all — becomes a silky cream sauce with shallots, dijon, and a final sprinkle of Bella Blend. Spooned over white rice, done in about 40 minutes for 4 servings.

Ingredients

• 4 boneless chicken breasts (about 2 lb)
• 2 tbsp SpiceX Oh' Cajun seasoning
• 1 tsp SpiceX Daily Blend seasoning (for the chicken)
• 1 tbsp olive oil
• 2 shallots, finely diced (for the cream sauce)
• 4 oz low-fat cream cheese (for the cream sauce)
• 1 tbsp dijon mustard (for the cream sauce)
• 1 cup chicken stock (for the cream sauce)
• 1 tsp SpiceX Daily Blend seasoning (for the cream sauce)
• Sprinkle of SpiceX Bella Blend (for the cream sauce)
• Dash of chili flakes (optional, for the cream sauce)
• 4 cups cooked white rice, for serving
• Chopped chives, to finish

Directions

1. Season: pat the chicken dry and coat every side generously with Oh' Cajun and a dash of Daily Blend, pressing it in. Let it sit 15 minutes (or marinate in the fridge up to overnight) — the rub needs time to grip.
2. Blacken: heat the olive oil in a heavy skillet over medium-high until it shimmers. Lay the chicken in and don't touch it for 4 to 5 minutes, until a dark crust forms. Flip and cook another 4 to 5 minutes to 165°F. Rest on a board — leave every bit of the drippings in the pan.
3. Sauce: drop the heat to medium and sweat the shallots in the drippings for 2 minutes. Pour in the chicken stock, scraping up the browned bits, then melt in the cream cheese with the dijon, 1 tsp Daily Blend, and the chili flakes if you want the extra heat. Simmer 3 to 4 minutes until it coats a spoon, then finish with a sprinkle of Bella Blend.
4. Slice: cut the rested chicken into thick slices — the blackened crust against the white center is the money shot.
5. Plate: pile the rice, fan the chicken over it, smother everything in the sauce, and shower with chives.

Chef's note: Blackened means dark, not burned — the spices should toast to deep mahogany, so resist moving the chicken early, and open a window. And don't rinse that pan: the drippings ARE the sauce. If the sauce tightens up too much, loosen it with a splash more stock.

Nutrition per serving (serves 4, with rice): 540 calories · 44g protein · 48g carbs · 17g fat. Macros estimated.