Cajun Chicken Thighs

I love how effortlessly this Cajun butter chicken recipe turns ordinary chicken thighs into a tasty, flavor-packed main dish! I coat my thighs in a zesty seasoning blend, then sear them to perfection in a Cajun butter sauce. This is a recipe that comes together quickly in one pan on the stovetop. It’s perfect for busy weeknights and packed full of flavor!

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Why I Use Butter and Oil

Butter alone adds flavor to the chicken, but burns quickly over high heat. Combining it with olive oil raises the smoke point so you get a deep sear on your chicken thighs without bitter, scorched butter.

4.86 from 7 votes

Cajun Butter Chicken Thighs Recipe

This Cajun butter chicken thighs recipe turns simple chicken into a flavor-packed, garlicky, buttery main dish. Ready in just 25 minutes, it’s perfect for busy weeknights.

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

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Equipment

• Cast Iron Skillet

Serves 4 people

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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 (⅜ stick, divided)
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic (minced)
• ▢ 1 tablespoon lime juice (from ½ lime)
• ▢ ⅓ cup low-sodium chicken broth
• ▢ chopped fresh parsley (optional, for garnish)

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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.
  chopped fresh parsley
  

Notes

*You can use chicken breasts, but they will cook more quickly.

**If you don’t have Cajun seasoning, make your own by combining ¼ teaspoon paprika, ⅛ teaspoon kosher salt, ⅛ teaspoon garlic powder, and 1 pinch each of ground black pepper, ground white pepper, onion powder, dried oregano, cayenne pepper, and dried thyme.

Tips:

• If you have time and want even more flavorful chicken thighs, brine them in a mixture of water and salt for about 20-30 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 blends range from mild to very salty. Taste first and/or reduce added salt if using a salty blend.
• If the pan is crowded, the chicken will steam instead of sear. Cook in batches if needed for better browning.
• 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.
• Brown sugar can burn quickly. Reduce heat slightly if the seasoning starts to darken too fast would prevent bitterness.
• Chicken thighs are forgiving, but pulling them right at 165°F keeps them juicy. Overcooking even dark meat will dry it out, especially with high heat.
• Lower the heat before adding the garlic to prevent a burnt and bitter taste.
• If the sauce is too thin, simmer 1 more minute. If it’s too thick, add a splash of broth. 

Alternative Cooking Methods:

• Crockpot: Sear the seasoned chicken as directed, then place it in the slow cooker with the garlic, lime juice, butter, and broth. Cook on LOW for 4-5 hours or HIGH for 2-3 hours, until 165°F. If the sauce is too thin, simmer on the stovetop to thicken.
• Oven: Preheat oven to 400°F. Place seasoned chicken in a greased baking dish, dot with butter, and bake 20-25 minutes until 165°F. Spoon pan juices over chicken before serving.
• Instant Pot: Sear the seasoned chicken on “SAUTÉ” mode. Cancel, then add the chicken broth and scrape the bottom of the pot to prevent a “burn” notice. Add the garlic, lime juice, and butter. Seal and cook on “MANUAL” high pressure for 8 minutes with a natural release for 5 minutes. Spoon sauce over chicken before serving.

Storage: Store Cajun butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.

Nutrition Facts

Cajun Butter Chicken Thighs Recipe

Amount Per Serving (1 serving)

Calories 427 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 238mg79%

Sodium 287mg12%

Potassium 618mg18%

Carbohydrates 4g1%

Fiber 0.4g2%

Sugar 2g2%

Protein 45g90%

Vitamin A 689IU14%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course: Dinner

Cuisine: American

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How to Make Cajun Chicken Thighs Step by Step

Prep: Gather up everything you need to make this Cajun butter chicken recipe. Mince the garlic and juice the lime.

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. Don’t overcrowd the pan; cook in batches if needed to prevent steaming. Transfer the cooked chicken to a plate to rest while you make the sauce.

Melt the Butter: Reduce the heat to medium and melt the remaining 2 tablespoons of unsalted butter to the pan you used to cook the chicken (no need to wipe out).

Sauté the Garlic: Add 4 cloves of minced garlic and sauté for 30 seconds, or until fragrant. Then, add 1 tablespoon of lime juice and ⅓ cup of low-sodium chicken broth.

Deglaze the Pan: Use 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, until slightly thickened.

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.

How to Store, Freeze, and Reheat

Store leftover Cajun butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium-low heat until warmed through.