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A white bowl with a grit cake on the bottom topped with a lemon butter, cream sauce, and blackened sliced chicken.
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5 from 1 vote

Blackened Chicken with Cajun Lemon Butter Sauce

Smoky, blackened chicken smothered in a rich, creamy Cajun lemon butter sauce—this Tibby’s Restaurant Who Dat Chicken copycat brings bold New Orleans flavors right to your kitchen! Perfectly seasoned and pan-seared, the chicken is topped with a velvety sauce made with garlic, shallots, artichokes, roasted red peppers, and a touch of lemon for the perfect balance of spice and richness.
Author: Nikki Lee
Servings: 4 servings
Prep Time 5 minutes
Cook Time 25 minutes

Ingredients

Blackened Chicken

  • 2 pounds of chicken breast I cut them in half to make 4 breasts servings
  • 3 - 4 teaspoons zatarain's blackened seasoning or to taste* to get that nice color really coat both sides
  • 2 tablespoon oil I used avocado oil, divided
  • 1 tablespoon Butter

Cream Cajun Lemon Butter Sauce

  • 1 cup butter 2 sticks
  • 2 teaspoons finely minced garlic
  • 2 teaspoons finely minced shallot
  • 1 ½ teaspoons zatarain's blackened seasoning or cajun seasoning
  • 1 teaspoon black pepper
  • ⅓ cup chicken broth
  • ¼ cup chablis white wine
  • ¼ cup lemon juice freshly squeezed
  • ½ cup heavy cream
  • salt to taste the blackened seasoning along with the broth, has plenty of salt, so I usually do not need to add
  • 15 ounces artichoke hearts drained, (I use Vigo brand)
  • 2 to 3 roasted red peppers removed from the jar (I use about half of a 12-ounce Mt Olive Roasted red pepper jar)  and slice them into thicker julienned slices (these are sweet, not spicy)

Instructions

For the Blackened Chicken

  • Pat the chicken breasts dry with paper towels. Brush chicken breasts lightly on both sides with oil or spray with baking spray. Sprinkle both sides of the chicken with blackened seasoning to coat nicely. Use your hands to spread the seasonings evenly over the chicken.
  • In a large skillet, add oil and butter and melt. Add the seasoned chicken breast to the skillet. Cook chicken until it is golden brown (almost black) on both sides and cooked through, approximately 5 minutes on each side. Remove from skillet. Cover with a loose aluminum foil tent; let rest for 10 minutes.

For the Cajun Lemon Butter Sauce

  • In a large skillet,over medium heat, add butter and melt. Add in minced garlic and shallots and saute for 1-2 minutes. Stirring as it cooks.
  • Add in blackening seasoning and black pepper and saute for another 30 seconds to 1 minute. Stirring as it cooks. Do not let it burn.
  • Whisk in chicken broth, wine, lemon juice and heavy cream until combined. Reduce to a simmer and let it cook for 4-5 minutes.
  • Pour in artichoke hearts and sweet red pepper slices and let simmer for about 5 minutes. Stir to combine before serving.
  • Serve with grit cakes and blackened chicken

Notes

Makes about 2 cups of sauce
  • Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Store the chicken and sauce separately if possible to maintain the best texture.
More Detailed Make Ahead & Storage Instructions

Nutrition

Serving: 1serving | Calories: 903kcal | Carbohydrates: 8g | Protein: 51g | Fat: 73g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 309mg | Sodium: 1978mg | Potassium: 955mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2111IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 1mg

Find it online:

www.soulfullymade.com/blackened-chicken-cajun-lemon-butter-sauce/