I’m a big fan of Cajun cuisine, so of course I can’t get enough of this skillet Cajun butter chicken! Cajun seasoning is the perfect way to spice up some chicken thighs because it’s bold, spicy, and has a hint of earthiness that makes it truly one of a kind. The spice level is just right, it’s ready fast, and it’s so easy to pair with potatoes, rice, veggies, or any side dish for dinner!
What’s in this Cajun Butter Chicken Thighs recipe?
A mouthwatering mix of garlic, herbs, and spices is just about all it takes to make this recipe for Cajun chicken thighs!
Chicken Thighs: Boneless, skinless chicken thighs work best for this recipe because they’re nice and juicy, but you can use chicken breasts if you prefer. Cajun Seasoning: Buy a pre-made seasoning mix for convenience, or check the recipe card for instructions on how to make your own spice mix. Other Spices: In addition to the Cajun spices, grab some garlic powder, ground paprika, salt and pepper from the spice cabinet. Brown Sugar: This adds a hint of sweetness that balances out the spices. Butter: Use unsalted butter. This creates a rich, buttery sauce for the chicken. Garlic: Cloves of minced garlic add more earthiness to the overall flavor. Lime Juice: This adds a bright and zesty twist. Fresh-squeezed lime juice will tastes best. Chicken Broth: This helps deglaze the pan and fills out the sauce.
How to Store and Reheat
Store leftover Cajun butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat until warmed through.
How to Freeze
Freeze Cajun butter chicken thighs in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
If you have time and want even more flavorful chicken thighs, brine them in a mixture of water and salt for about 20 to 30 minutes before cooking. Be sure to fully coat the skillet with butter and oil before searing the cajun-seasoned chicken so that it doesn’t stick to the pan.
How to Make Cajun Butter Chicken Step by Step
Combine the Seasonings: In a small bowl, combine 2 teaspoons of brown sugar, 1 teaspoon of Cajun seasoning, ½ teaspoon of ground paprika, ½ teaspoon of garlic powder, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Season the Chicken: Pat 2 pounds of boneless, skinless chicken thighs dry with paper towels, then sprinkle them with the seasoning mixture. Use your hands to rub the mixture in and fully coat each thigh. Sear the Chicken: Melt 1 tablespoon of unsalted butter and 2 tablespoons of olive oil in a large skillet set over medium-high heat. Then sear the seasoned chicken thighs for 5-7 minutes per side, or until cooked through to 165°F. Transfer the cooked chicken to a plate. Melt the Butter: Reduce the heat to medium and melt the remaining 2 tablespoons of unmelted butter. Sauté the Garlic: Add 4 cloves of minced garlic and sauté for 30 seconds, until fragrant. Then add 1 tablespoon of lime juice and ⅓ cup of low-sodium chicken broth. Deglaze: Deglaze the pan, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Then let the garlic and butter sauce simmer for 1-2 minutes, whisking often. Add the Chicken: Place the Cajun chicken thighs back in the skillet, spoon the butter sauce over top, and rewarm the chicken before serving. Top with fresh parsley or herbs if desired!
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