Description
A delightful dish bringing Louisiana flavors to your kitchen with tender chicken thighs, creamy sauce, and Cajun spices.
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)
Instructions
- Pat chicken thighs dry with a paper towel. Season all sides evenly with Cajun seasoning, salt, and black pepper.
- 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.
- 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.
- Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
- Stir in the heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until the sauce slightly thickens.
- 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.
- 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