Jazz-Infused Blackened Chicken with Smoky Red Pepper Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant blackened chicken breast infused with smoky spices and topped with a rich roasted red pepper sauce inspired by the soulful rhythms of jazz. This american-inspired chicken (gluten free) ready in about 35 minutes blends paprika, smoked paprika, cayenne pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp paprika
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 cup (jarred, drained) roasted red peppers
• 1 medium, finely chopped shallot
• 2 cloves minced garlic
• 1/2 tsp smoked sea salt
• 1 tbsp apple cider vinegar
• 1/4 cup heavy cream

Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper to create the blackening spice mix. Pat dry 4 boneless skinless chicken breasts (6 oz each) and rub evenly with 2 tbsp of olive oil, then coat each breast thoroughly with the spice mix.
2. Step 2: Heat a large cast-iron skillet over medium-high heat and add 1 tbsp olive oil. Once shimmering, add the chicken breasts and sear for 5-6 minutes on each side until a dark crust forms and the internal temperature reaches 165°F. Remove from heat and tent with foil to rest.
3. Step 3: Meanwhile, in a small saucepan, heat 1 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 2-3 minutes until softened and fragrant.
4. Step 4: Add 1 cup drained roasted red peppers, 1/2 tsp smoked sea salt, and 1 tbsp apple cider vinegar to the saucepan. Simmer gently for 5 minutes to meld flavors.
5. Step 5: Transfer the red pepper mixture to a blender and puree until smooth. Return to the pan, stir in 1/4 cup heavy cream, and warm through for 2 minutes until the sauce thickens slightly.
6. Step 6: Serve the blackened chicken breasts topped generously with the smoky red pepper sauce, garnishing with fresh herbs if desired.