Cajun Butter Chicken

Tender chicken thighs seared in butter and olive oil, finished in a bright, garlicky Cajun pan sauce.

Prep Time5

Cook Time15

Total Time20

Servings: 4 servings

2 pounds boneless skinless chicken thighs about 6–8 thighs
2 teaspoons brown sugar
1 teaspoon Cajun seasoning
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons unsalted butter ⅜ stick, divided (use 1 tbsp for searing, remaining for sauce)
2 tablespoons olive oil
4 cloves garlic minced
1 tablespoon lime juice from ½ lime
1/3 cup low-sodium chicken broth
fresh parsley optional, for garnish

In a small bowl, whisk together the brown sugar, Cajun seasoning, paprika, garlic powder, kosher salt, and black pepper.
Pat the chicken thighs dry with paper towels and evenly sprinkle the seasoning mixture over both sides of the chicken.
Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil and let the butter melt until shimmering.
Add the seasoned chicken to the hot skillet and sear until browned, about 5–7 minutes per side, until the internal temperature reaches 165°F; transfer the cooked chicken to a plate.
Reduce the heat to medium and add the remaining butter to the skillet. When it melts, add the minced garlic and cook about 30 seconds until fragrant.
Pour in the lime juice and chicken broth, scraping up any browned bits from the bottom of the pan, and simmer the sauce for 1–2 minutes while whisking.
Return the chicken to the skillet and spoon the sauce over the pieces, warming them briefly before serving. Garnish with chopped parsley if desired.

For more flavor, brine the thighs 20–30 minutes before cooking.
Coat the skillet with butter and oil before searing to prevent sticking.
If chicken sticks, leave it an extra minute; it will release when properly seared.