I love how effortlessly this cajun butter chicken recipe turns an ordinary piece of chicken into a tasty, flavor-packed main dish! Chicken thighs are coated in a zesty Cajun seasoning, then seared to perfection in a garlic-y butter sauce. The best part of this one-pan chicken thighs recipe is that it’s ready in just 20 minutes!
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.
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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.
Cajun Butter Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 2 teaspoons brown sugar
- 1 teaspoon Cajun seasoning
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter divided (⅜ stick)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon lime juice from ½ lime
- ⅓ cup low-sodium chicken broth
- Fresh parsley optional, for garnish
Equipment
- Cast Iron Skillet
Instructions
- In a small bowl, combine the brown sugar, Cajun seasoning, paprika, garlic powder, salt, and pepper. Pat the chicken thighs dry with paper towels and sprinkle them with the seasoning mixture.2 pounds boneless, skinless chicken thighs, 2 teaspoons brown sugar, 1 teaspoon Cajun seasoning, ½ teaspoon ground paprika, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Melt together 1 tablespoon of the butter and the oil to a large skillet set over medium-high heat.3 tablespoons unsalted butter, 2 tablespoons olive oil
- Sear the chicken for 5-7 minutes per side, or until cooked through to 165°F. Transfer the chicken to a plate.
- Reduce the heat to medium and melt the remaining butter.
- Add the garlic and sauté for 30 seconds, until fragrant, then add the lime juice and chicken broth.4 cloves garlic, 1 tablespoon lime juice, ⅓ cup low-sodium chicken broth
- Deglaze the pan, scraping up the brown bits from the bottom of the pan, and let the sauce simmer for 1-2 minutes, whisking often.
- Return the chicken to the skillet and spoon the sauce over top, allowing it to just rewarm the chicken before serving topped with parsley, if desired.Fresh parsley
Notes
- You can use boneless, skinless chicken breasts instead of thighs.
- If you don’t have Cajun seasoning, you can make your own by combining 3 parts paprika, 2 parts kosher salt, 2 parts garlic powder, 1 part ground black pepper, 1 part ground white pepper, 1 part onion powder, 1 part dried oregano, 1 part cayenne pepper, and ½ part dried thyme.
- You can use all butter and no oil, if you prefer.
- In place of the chicken broth, you can use vegetable broth.
- If your chicken seems to be sticking to the pan, leave it for another minute or so. It will naturally release when it is ready to be flipped.
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!
Cajun seasoning is a seasoning blend that typically contains black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. You can find it in the spice aisle of most grocery stores. If you don’t have Cajun seasoning, you can make your own by combining 3 parts paprika, 2 parts kosher salt, 2 parts garlic powder, 1 part ground black pepper, 1 part ground white pepper, 1 part onion powder, 1 part dried oregano, 1 part cayenne pepper, and ½ part dried thyme.
When you deglaze a pan, you are simply adding liquid to a hot pan. This room temperature or cold liquid reacts with the hot pan, releasing any caramelized or stuck-on bits from the bottom of the pan.
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