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.
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.
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.