Cajun Butter Chicken Thighs

Ingredients

For the Cajun Seasoning

½ teaspoon Cajun seasoning blend

2 teaspoons light brown sugar

1 teaspoon sweet paprika

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon fresh ground pepper

For the Chicken

8 boneless, skinless chicken thighs

4 tablespoons butter, divided

1 tablespoon vegetable oil

3 cloves garlic, minced

½ cup low sodium chicken broth

chopped fresh parsley, for garnish

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.

Season: Rub the seasoning all around the chicken thighs.

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

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

Cook the chicken for 6 minutes.

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.

Rest: Remove chicken from skillet and set aside. 

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

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

Stir in the garlic and cook it for 30 seconds. 

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

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

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

Garnish the chicken with parsley and serve.