You’re going fall in love to 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.


There are 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!


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
-vegetable oil
-low sodium chicken broth
-fresh parsley



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
fresh ground pepper


1/ 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.

2/ Season: Rub the seasoning all around the chicken thighs.

3/ Heat: Set a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to heat up

4/ Cook: Add the seasoned chicken thighs to the hot oil, smooth side down.

5/ Cook the chicken for 6 minutes.

6/ 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.

7/ Rest: Remove chicken from skillet and set aside.

8/ Sauce: Return the skillet to the stove and set it over medium heat.

9/ Add the remaining butter to the skillet and let it melt.

10/ Stir in the garlic and cook it for 30 seconds.

11/ Whisk in the chicken broth and scrape up all the browned bits from the bottom of the pan.

12/ Bring the sauce to a boil and let it cook for 2 minutes, or until reduced. Whisk frequently.

13/ Top and serve: Drizzle the sauce over the chicken thighs.

14/ Garnish the chicken with parsley and serve.


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

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.

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