Cajun Chicken

Cajun Chicken is a super flavorful dinner made entirely in one pan in just 30 minutes. The recipe features a simple homemade spicy Cajun rub made from scratch (you can also use store-bought). Juicy and moist seared chicken is smothered with delicious garlic butter lemon pan juices to create the easiest weeknight dinner!

Ingredients

Cajun Seasoning

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon cumin

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ teaspoon Cayenne pepper

¼ teaspoon salt

How to make Cajun chicken

1.5 lb chicken thighs boneless, skinless

salt and black pepper freshly ground to taste

2 tablespoons olive oil

Garlic Butter Lemon Sauce

4 cloves garlic minced

3 tablespoons white wine

3 tablespoons lemon juice freshly squeezed

3 tablespoons butter

2 tablespoons fresh parsley chopped

Instructions

How to make Cajun seasoning

Combine ingredients for Cajun seasoning in a small bowl.

Or, alternatively, use 1 tablespoon of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.

How to sear the chicken

Generously season the chicken thighs with the Cajun seasoning on both sides. You don't have to use the whole amount. Note: the homemade Cajun seasoning already has salt added.

Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.

Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove chicken from the skillet.

Make garlic butter lemon sauce

To the same, now empty, skillet add minced garlic, white wine, and lemon juice. Cook for a couple of minutes until garlic softens. Then fold in butter on low heat. Add back cooked chicken and spoon the sauce over the chicken.

Season with salt and freshly ground black pepper.

Top with freshly chopped parsley.