Cajun Butter Chicken Thighs Recipe

cajun chicken thighs in a pan with butter sauce.

4.86 from 7 votes

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 Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings: people

Calories: 427kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet

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

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.

Nutrition