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Smothered Skillet Chicken Cajun

Golden bone-in chicken thighs seared to perfection and nestled in a creamy Cajun garlic sauce. This one-pan Southern-inspired comfort dinner delivers restaurant-quality flavor in just 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Chicken thighs bone-in, skin-on
  • 2 tbsp Cajun seasoning adjust to taste for spice level
  • 1 tsp Salt
  • 1/2 tsp Black pepper freshly ground
  • 2 tbsp Butter unsalted
  • 4 cloves Garlic freshly minced
  • 1 cup Chicken broth low-sodium preferred
  • 1 cup Heavy cream
  • 1 tsp Dijon mustard optional, adds tang
  • 1/4 cup Parmesan cheese freshly grated, optional

Equipment

  • Large oven-safe skillet or cast iron pan
  • meat thermometer
  • Wooden spoon
  • Lid for skillet

Method
 

  1. Pat chicken thighs completely dry with paper towels. Rub all over with Cajun seasoning, salt, and pepper, pressing some seasoning under the skin directly onto the meat.
  2. Heat a large skillet over medium heat. Place chicken skin-side down and let sizzle undisturbed for 6-7 minutes until deep golden brown. Flip and cook flesh side for 3 minutes. Remove chicken to a plate.
  3. Add butter to the same skillet, lowering heat if needed. Once melted, add minced garlic and stir for 30 seconds until fragrant.
  4. Pour in chicken broth and scrape up all the browned bits from the bottom of the pan. Let broth bubble gently until reduced by half, about 4-5 minutes.
  5. Pour in heavy cream and stir in Dijon mustard if using. Mix well and let simmer for 3-4 minutes until sauce slightly thickens and coats the back of a spoon.
  6. Nestle the seared chicken thighs back into the skillet and spoon sauce over the top. Cover with lid, lower heat to gentle simmer, and cook for about 15 minutes until internal temperature reaches 165 degrees F.
  7. If using Parmesan, sprinkle it into the sauce and stir gently to melt. Serve hot with sauce spooned generously over each piece.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve over rice, mashed potatoes, or with crusty bread to soak up the delicious sauce. For a lighter version, substitute half-and-half for heavy cream. Adjust Cajun seasoning to your preferred spice level.
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