Smothered Skillet Chicken Cajun

why make this recipe

Smothered Skillet Chicken Cajun is a delightful dish that brings a taste of Louisiana right to your kitchen. This recipe is not only easy to make but also packs a punch with its rich flavors. The combination of tender chicken thighs, creamy sauce, and Cajun spices makes it a perfect meal for family dinners or special occasions. You can enjoy it with rice, pasta, or crusty bread to soak up all that delicious sauce.

how to make Smothered Skillet Chicken Cajun

Ingredients

• 4 bone-in, skin-on chicken thighs (approximately 900 grams)
• 1 teaspoon Cajun seasoning
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 240 millilitres chicken broth
• 200 millilitres heavy cream
• 1 teaspoon Dijon mustard (optional)
• 30 grams parmesan cheese, grated (optional)

Directions

1. Pat chicken thighs dry with a paper towel. Season all sides evenly with Cajun seasoning, salt, and black pepper.
2. Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6 to 7 minutes until golden brown. Flip the chicken and cook on the other side for 3 minutes. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
5. Stir in the heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until the sauce slightly thickens.
6. Return the 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.
7. Uncover and sprinkle Parmesan cheese over the chicken, if desired. Spoon sauce over the chicken before serving.

how to serve Smothered Skillet Chicken Cajun

Serve Smothered Skillet Chicken Cajun hot, drizzled with the creamy sauce. It pairs well with a side of fluffy rice, mashed potatoes, or even a crispy salad. For a robust meal, consider adding some crusty bread to soak up the sauce.

how to store Smothered Skillet Chicken Cajun

Store any leftover Smothered Skillet Chicken Cajun in an airtight container in the refrigerator. It can stay fresh for up to 3 days. To reheat, simply warm it up on the stove or in the microwave until heated through.

tips to make Smothered Skillet Chicken Cajun

1. For extra flavor, let the chicken marinate in the Cajun seasoning for a few hours or overnight before cooking.
2. Use a meat thermometer to check that the chicken is properly cooked at 75°C to ensure it’s juicy and safe to eat.
3. Feel free to add veggies like bell peppers or onions to the skillet for added flavor and nutrition.

variation

You can easily customize this recipe by using boneless chicken thighs or chicken breasts if you prefer white meat. For a spicier kick, add some diced jalapeños or hot sauce.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used in this recipe. Just reduce the cooking time slightly since they cook faster.

2. What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and sour cream for a lighter version, but the sauce may be less rich.

3. Is Cajun seasoning the only spice I can use?
No, you can use other spices like Creole seasoning or a mix of paprika, garlic powder, and cayenne pepper if you want to make your own blend.

Smothered Skillet Chicken Cajun

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• Author: jurgentukur
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Paleo

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Description

A delightful dish bringing Louisiana flavors to your kitchen with tender chicken thighs, creamy sauce, and Cajun spices.

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Ingredients

• 4 bone-in, skin-on chicken thighs (approximately 900 grams)
• 1 teaspoon Cajun seasoning
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 240 millilitres chicken broth
• 200 millilitres heavy cream
• 1 teaspoon Dijon mustard (optional)
• 30 grams parmesan cheese, grated (optional)

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Instructions

1. Pat chicken thighs dry with a paper towel. Season all sides evenly with Cajun seasoning, salt, and black pepper.
2. Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6 to 7 minutes until golden brown. Flip the chicken and cook on the other side for 3 minutes. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. Add butter to the skillet and allow it to melt. Add minced garlic and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
5. Stir in the heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until the sauce slightly thickens.
6. Return the 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.
7. Uncover and sprinkle Parmesan cheese over the chicken, if desired. Spoon sauce over the chicken before serving.

Notes

For extra flavor, let the chicken marinate in Cajun seasoning for a few hours or overnight. Add veggies like bell peppers or onions for more nutrition.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: Cajun