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. 

Why You’ll Love This Cajun Chicken Recipe

• Cajun flavor. 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. 
• Spicy crunch. 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!
• Super easy. All you’ll need is 30 minutes and a single pan for this easy chicken thighs recipe. It doesn’t get much easier than that!

What’s In this Chicken Thighs Recipe?

• Cajun seasoning. You can use any store brand you’d like or give our homemade Cajun seasoning a try (check it out below)!
• Chicken Thighs. Always juicy and flavorful. You can sub boneless chicken breasts, but you’ll need to adjust the cook time to avoid overcooking.
• Butter. Helps build that golden sear. You’ll use it both for cooking and making the sauce.
• Vegetable Oil. Used for its high smoke point to help sear the chicken. Canola or avocado oil are good alternatives.
• Garlic. Fresh garlic is best, but pre-minced or garlic paste can save time.
• Chicken Broth. You can also use veggie stock or make my instant pot chicken broth, if you’d prefer.
• Fresh Parsley. For a fresh, bright garnish. Chives would also work.

How to Make Cajun 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 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.

Serving Suggestions

Anything Cajun and anything with a yummy sauce belongs served over rice! If you’re trying to limit grains, you can serve these cajun chicken thighs over riced cauliflower instead. Because the sauce is butter based, it’s also great over noodles or zoodles. Another great side dish are these tasty and crispy zucchini fries finished with Parmesan!

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. 

More Chicken Thigh Recipes

• Honey Garlic Baked Chicken Thighs
• Pineapple Barbeque Chicken Thighs
• Apple Cider Glazed Chicken Thighs