Smothered Skillet Chicken Cajun (Print Version)
Tender chicken thighs in silky garlic Cajun sauce, simmered in one skillet for warming southern comfort.
# Ingredients:
→ Chicken
01 -
4 bone-in, skin-on chicken thighs (approximately 900 grams)
02 -
1 teaspoon Cajun seasoning
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Sauce
05 -
2 tablespoons unsalted butter
06 -
3 garlic cloves, minced
07 -
240 millilitres chicken broth
08 -
200 millilitres heavy cream
09 -
1 teaspoon Dijon mustard (optional)
10 -
30 grams parmesan cheese, grated (optional)
# Steps to Follow:
01 -
Pat chicken thighs dry with paper towel. Season all sides evenly with Cajun seasoning, salt, and black pepper.
02 -
Heat a large skillet over medium-high. Place chicken thighs skin-side down and sear for 6 to 7 minutes until golden brown. Flip and cook on the other side for 3 minutes. Transfer chicken to a plate and set aside.
03 -
Reduce heat to medium. Add butter to the skillet and allow to melt. Add minced garlic and sauté for 30 seconds until fragrant.
04 -
Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
05 -
Stir in heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until sauce slightly thickens.
06 -
Return chicken thighs to the skillet. Cover and simmer on low heat for 15 minutes, or until the internal temperature of the chicken reaches 75°C.
07 -
Uncover and sprinkle parmesan cheese over the chicken, if desired. Spoon sauce over chicken before serving.
# Additional Notes:
01 -
Add fresh spinach or sliced mushrooms to the sauce for added vegetables.
02 -
Sauce pairs well with steamed rice or creamy mashed potatoes.