Smothered Skillet Chicken Cajun (Print Version)

Tender chicken thighs in silky garlic Cajun sauce, simmered in one skillet for warming southern comfort.

# What You’ll Need:

→ 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)

# How to Make It:

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 Tips::

01 -
  • Uses just one pan for no-fuss cooking and cleanup
  • Packed with flavor from garlic cream Cajun sauce
  • Ready in under an hour
  • Adaptable for extra vegetables if you like
02 -
  • High protein and comforting great for family dinners
  • The one-pan method keeps everything tender juicy and full of flavor
  • The pan sauce thickens as it rests letting the flavors deepen
03 -
  • Patting chicken dry before searing guarantees a crisp skin
  • Deglaze thoroughly so no caramelized flavor is left behind
  • Do not rush the simmer slow gentle heat makes for tender chicken and a velvety sauce

Go Back