Blackened Chicken with Avocado Cream

This recipe is paleo and whole 30 approved!



For the chicken

  • 4 chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter (or ghee if paleo/whole 30)
  • Salt

For the avocado cream

  • 2 avocados
  • 1 jalapeno, seeds and ribs removed
  • 1/3 cup cilantro
  • 1 clove garlic
  • 2 tablespoons lime juice
  • 3/4 cup water (more if you want a thinner sauce)
  • Salt and pepper to taste


For the chicken

  1. Preheat your oven to 425 degrees
  2. Season your chicken breasts on both sides with salt
  3. Combine all your spices in a small bowl and stir together
  4. Season your chicken breasts on both sides with your spice rub until all the spice rub has been used
  5. Heat your olive oil and butter in a large, oven safe skillet (a cast iron is great for this) over medium high heat
  6. When your skillet is very hot, sear your chicken for 2-3 minutes per side, until both sides have turned a deep golden brown
  7. Place in the oven and bake or 8-10 minutes, or until the chicken is just cooked through (if it is still the tiniest bit pink, it will finish cooking as it rests)
  8. Rest your chicken for about five minutes

For the sauce

  1. Add all the sauce ingredients to a food processor and turn on until the sauce is very smooth and totally combined. Add more water if you want a thinner sauce, and season to taste with salt and pepper


Cook time for the chicken will depend on the size of the chicken breasts. When I make this with smaller chicken breasts, a 2 minute sear on each side and an 8 minute cook time makes them perfect. With bigger chicken breasts, a 3 minute sear on each side and a 10 minute cook time is what they need.

This recipe makes about 2 cups of sauce, which gives you an entire half cup to use per chicken breast. I’m greedy and use every last bit, but you might have some extra left over!