You’re going to love these moist, juicy, and tender Pan Seared Cajun Butter Chicken Thighs. They’re flavorful, rich, and enticing cooked in a spicy Cajun rub and topped with a velvety butter sauce.
An Easy, Flavor Packed Chicken Thighs Recipe
There’s a few particular cuisines that, when I even just think of them, my taste buds come alive. Cajun cuisine is one of those! A good Cajun seasoning is legit, out-of-this-world. Cajun seasoning is especially good on chicken. I wouldn’t be surprised if you told me that chicken with Cajun seasoning rubbed on it is where the term, “finger licking good” came from.
This recipe has so much powerful Cajun flavor, cooked up in one pan. The best part of Cajun seasoning is when it’s seared or charred. The spicy crunch is simply perfection! This recipe is so easy, if you’re thinking of trying out a Cajun chicken recipe, start here!
What’s In this Chicken Thighs Recipe?
These pan seared chicken thighs are juicy and full of flavor with very few ingredients. Here’s what you’ll need:
- homemade Cajun seasoning
- boneless, skinless chicken thighs
- butter
- vegetable oil
- garlic
- low sodium chicken broth
- fresh parsley
What is Cajun Seasoning?
Cajun cooking incorporates French, West African, and Spanish techniques and is most closely associated with Louisiana. Cajun seasoning is a spice blend that’s commonly used in Cajun cooking.
Here’s what I put into my Cajun seasoning:
- light brown sugar
- sweet paprika
- dried oregano
- salt
- fresh ground pepper
How to Make Cajun Butter Chicken Thighs
- Combine: In a shallow plate or shallow bowl, combine the Cajun seasoning, brown sugar, paprika, oregano, salt, and pepper. Mix it all together to combine.
- Season: Rub the seasoning all around the chicken thighs.
- Heat: Set a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to heat up.
- Cook: Add the seasoned chicken thighs to the hot oil, smooth side down.
- Cook the chicken for 6 minutes.
- Flip and continue cooking: Flip the chicken over and continue to cook for 6 to 7 more minutes or until cooked through and no longer pink. Check for doneness with an instant read thermometer. Chicken is done when internal temperature registers at 165˚F.
- Rest: Remove chicken from skillet and set aside.
- Sauce: Return the skillet to the stove and set it over medium heat.
- Add the remaining butter to the skillet and let it melt.
- Stir in the garlic and cook it for 30 seconds.
- Whisk in the chicken broth and scrape up all the browned bits from the bottom of the pan.
- Bring the sauce to a boil and let it cook for 2 minutes, or until reduced. Whisk frequently.
- Top and serve: Drizzle the sauce over the chicken thighs.
- Garnish the chicken with parsley and serve.
Tips for Success
If you want the best possible pan seared chicken thighs, follow these simple tips.
- One of the best parts of this meal is the char that develops from the pan searing. Let your chicken sit without moving it around for the entire 6 minutes on each side. This will help to develop that sear you want.
- You can use chicken breasts if you prefer. In my experience, they will be a little less juicy and rich. They will also need less time to cook through.
- You can use bone-in chicken thighs but I don’t recommend leaving the skin on. If you use bone-in chicken thighs, you will need to increase your cooking time.
- You can use this same pan searing technique followed by making a butter sauce with other seasoning blends. I’m thinking Italian herb, lemon thyme, or Mexican.
How Long to Cook Chicken Thighs
- Chicken thighs are cooked when there is no longer any pink running through the meat. This happens when the internal temperature of the chicken reaches 165˚F.
- The easiest and most accurate way to check for doneness is to use an instant read thermometer. Chicken is done when the internal temperature registers at 165˚F.
- For boneless, skinless chicken thighs, this will usually take about 10 to 14 minutes (just about 6 to 7 minutes per side – cooking time will also depend on the size of the thighs).
Serving Suggestions
Anything Cajun and anything with a yummy sauce belongs served over rice! If you’re doing the low carb thing, you can serve these over riced cauliflower instead. Because the sauce is butter based, it’s also great over noodles or zoodles. Zucchini fries would be another great side with this dish!
Throw in a green veggie side, like green beans, steamed broccoli, or roasted Brussels sprouts and you’ve got yourself a complete balanced meal in no time.
How to Store and Reheat Leftovers
- Let your chicken thighs come to room temperature then place them into an airtight container. Pour the sauce over the chicken to keep it moist. Then, refrigerate your chicken thighs for about 3-5 days.
- When you’re ready to reheat them, pop them in the oven until the chicken is warmed through.
Pan Seared Cajun Butter Chicken Thighs
Ingredients
For the Cajun Seasoning
- ½ teaspoon Cajun seasoning blend
- 2 teaspoons light brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon fresh ground pepper
For the Chicken
- 8 boneless, skinless chicken thighs
- 4 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- ½ cup low sodium chicken broth
- chopped fresh parsley, for garnish
Instructions
- In a shallow plate or shallow bowl combine Cajun seasoning, brown sugar, paprika, oregano, salt, and pepper; mix to combine.
- Rub seasoning all around the chicken thighs.
- Set a large skillet over medium heat; add 1 tablespoon butter and 1 tablespoon vegetable oil to heat up.
- Add seasoned chicken thighs to the hot oil, smooth side down.
- Cook chicken for 6 minutes.
- Flip over and continue to cook for 6 to 7 more minutes or until cooked through and no longer pink. Check for doneness with instant read thermometer; chicken is done when internal temperature registers at 165˚F.
- Remove chicken from skillet and set aside.
- Return skillet to stove and set over medium heat.
- Add remaining butter to the skillet and let it melt.
- Stir in the garlic and cook for 30 seconds.
- Whisk in the chicken broth and scrape up all the browned bits from the bottom of the pan.
- Bring to a boil and let cook for 2 minutes, or until reduced. Whisk frequently.
- Drizzle sauce over chicken thighs.
- Garnish with parsley and serve.
48 Comments
Beth
Jun 9, 2020 at 7:27 pmThis recipe looks so delicious! I can’t wait to make this!
Katerina Petrovska
Jun 10, 2020 at 8:18 pmThank YOU! 🙂 I hope you enjoy it!
James romo
Sep 14, 2022 at 5:34 pmVery delicious..flavourful quick to make..family enjoyed it
Katerina Petrovska
Sep 16, 2022 at 10:27 amThank YOU! I’m very glad you and your family enjoyed it! 🙂
Allyson Zea
Jun 9, 2020 at 10:12 pmWow this looks so flavorful and juicy! Would make the perfect dinner!
Katerina Petrovska
Jun 10, 2020 at 8:17 pmThank you, Allyson! 🙂 I hope you enjoy it!
Vikki
Jun 10, 2020 at 5:20 amSounds so delicious! Making it ASAP
Katerina Petrovska
Jun 10, 2020 at 8:16 pmThank YOU! I hope you enjoy it! 🙂
Toni
Jun 10, 2020 at 4:25 pmThis is such an amazing meal! A new favorite at my house!
Katerina Petrovska
Jun 10, 2020 at 8:13 pmThank you so much, Toni! 🙂 I hope you enjoy it!
Sara Welch
Jun 10, 2020 at 4:28 pmChicken thighs are my favorite cut of poultry; perfectly tender and juicy, every time! This is easily, my new favorite recipe!
Katerina Petrovska
Jun 10, 2020 at 8:12 pmI hope you enjoy it! Thank YOU! 🙂
Mike Stanislawski
Jun 2, 2021 at 8:55 pmFinally gave this recipe a try. Wish I hadn’t waited so long. I keep some Cajun seasoning from an Emeril recipe on hand so it made this so easy. The only change I will make is to make extra for leftovers. So good over rice.
Katerina Petrovska
Jun 4, 2021 at 9:47 amI am very glad you enjoyed it! Thank YOU! 🙂
Cathy
Jun 16, 2020 at 2:57 pmThe Cajun seasonings are perfection!
Katerina Petrovska
Jun 16, 2020 at 9:12 pmThank YOU, Cathy! 🙂
Dawn
Jul 6, 2020 at 4:35 pmThis recipe was amazing and I am adding it to my recipe box. Not many recipes make it that far! Only my favorites! I didn’t have any cajun seasoning, so I substituted creole seasoning….it was FANTASTIC!!!!!
I will get some cajun seasoning and try it with that next time….but this recipe is a keeper and you will be glad that you tried it. So easy and delicious.
Katerina Petrovska
Jul 8, 2020 at 4:03 pmI am very glad you enjoyed it! Thank YOU! 🙂
Hema
Dec 24, 2020 at 12:25 pmThanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Katerina Petrovska
Dec 24, 2020 at 5:31 pmThank you so much! I am very glad you enjoyed it! 🙂
Elizabeth
Jan 3, 2021 at 5:55 pmI’m new to cooking and just wondering what kind of pan did you use? Thanks
Katerina
Jan 3, 2021 at 6:12 pmHi!
I use a 12-inch skillet; nothing fancy, just an everyday type frying pan. These are always my go-to: https://amzn.to/3hCYfpX (affiliate link)
Elizabeth
Jan 4, 2021 at 12:21 amCool. Thanks so much.
DeAndre Yancey
Jan 6, 2021 at 1:48 amVery tasty thanks for sharing!
Katerina Petrovska
Jan 12, 2021 at 4:06 pmI am glad you enjoyed it! Thank YOU! 🙂
Paige
Jan 9, 2021 at 2:51 amThis may be the best chicken dish I’ve ever made. It was so easy and moist and delicious!!! Will definitely be making it again and again. Thank you!!!!!
Katerina Petrovska
Jan 12, 2021 at 4:05 pmI am so happy to hear that! Glad you enjoyed it! Thank YOU! 🙂
Gene B
Jan 27, 2021 at 3:06 amThis was fantastic! My family has always been white meat only! My 11 yr old granddaughter and I do the cooking and we agreed that this was a recipe we needed to try so she told her family that she knew they would love it. The house smelled awesome when her mom & dad walked in so they were pretty much sold right then! She made up the seasonings, prepared the chicken & I cooked it. She made pasta and asparagus to go with it. The only change to the recipe was that we only needed 6 boneless thighs, but they were quite large. We had enough of the great juice left to pour over the pasta. My 5 yr old granddaughter is not much of a meat eater but she ate her whole piece of chicken! Y’all definitely need to make this recipe. It is quick to make & get on the table & don’t let Cajun seasoning scare you. It’s not spicy at all, just gives the chicken a deeper flavor. Yum!
Danielle
Mar 24, 2021 at 9:16 pmDo bone in chicken thighs work too or does the recipe have to be adjusted?
Katerina
Mar 25, 2021 at 12:36 amHi!
No, they won’t work because bone-in thighs take a lot longer to cook. What you can do is bake the bone-in chicken thighs, but prepare the sauce on the stovetop. Then just pour the sauce over them before serving.
Susan
Oct 19, 2021 at 6:52 pmThis was such a delicious and easy recipe. I will definitely be making this again. Thank you for sharing!
Katerina Petrovska
Oct 20, 2021 at 11:50 amI am very glad you enjoyed it! Thank YOU! 🙂
Tracy
Nov 30, 2021 at 7:15 pmWe loved it. Had to double the seasoning.
Katerina Petrovska
Dec 1, 2021 at 10:04 amI’m glad you enjoyed it! Thank YOU! 🙂
Brian Land
Dec 12, 2021 at 8:29 pmAs being Cajun myself it was great but I spiced it up more with Tony Chaserie Creole seasoning and red pepper flakes and it was the bomb.
Katerina Petrovska
Dec 13, 2021 at 2:34 pmThat’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Kiersten
Jan 3, 2022 at 8:04 pmThis was super good! I’m usually not a good cook even when using recipes online but this is the first one where my chicken was juicy and flavorful! Thank you! Will be making again!
Katerina Petrovska
Jan 12, 2022 at 5:03 amThat’s wonderful to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Barbara
Jan 4, 2022 at 3:31 pmThis is wonderful. My family loves it. I served it with cheese grits. Yummy
Katerina Petrovska
Jan 12, 2022 at 5:02 amThat’s great to hear! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Kandice Coop
Jan 21, 2022 at 7:20 amWould cajun stuffing/dressing go well with this chicken?
K
Feb 9, 2022 at 2:15 pmThis was delicious!
Katerina Petrovska
Feb 13, 2022 at 12:00 pmThank YOU! I’m happy you enjoyed it! 🙂
Sean Hackbarth
Mar 10, 2022 at 6:35 pmHow do you make sure the chicken is cooked but the fond isn’t burnt and unusable for a sauce?
Katerina
Mar 12, 2022 at 7:03 amHi!
I would suggest to lower the heat if it starts to smoke/burn. Sometimes I’ll add more oil, too, if needed.
Ken
Mar 15, 2022 at 8:42 amHello!
Can you please help me understand the Cajun seasoning. In the article it appears that you make your own with the ingredients listed (if so, how much of each?), but in the recipe, it calls for ½ tsp of the Cajun seasoning, along with some of the same seasonings that appear to be in the homemade version. You also provided a link to Cajun seasoning on Amazon. Please clarify for me. Thank you!
Katerina
Mar 16, 2022 at 7:29 amHi!
I listed the extras that I put into cajun seasoning. So, yes, you want to use cajun seasoning blend plus the rest of the ingredients that I listed in the recipe box.
Angela
Jun 6, 2022 at 8:29 pmThis Recipe is easy for a week day dinner excellent spices.