Cajun Chicken Recipe

Prep the chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, halve them so pieces are roughly uniform (about 2–3 oz each).

Make the marinade

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk until evenly combined.

Marinate

Add the chicken pieces to the bowl and toss thoroughly to coat all sides with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours. If short on time, allow at least 15 minutes at room temperature.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add a thin film of oil or a small additional splash of olive oil if the pan is dry.

Add the marinated chicken pieces in a single layer, leaving space between pieces so they sear rather than steam. Cook without moving for 3–4 minutes until a deep brown crust forms. Flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer chicken to a plate and tent loosely with foil to rest.

Using the same skillet over medium heat, add 1 tbsp unsalted butter. When melted, add the sliced onion and julienned peppers. Sauté 4–6 minutes until softened and edges begin to brown.

Pour in 1/4 cup chicken stock (or water) to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Cook 1–2 minutes until liquid reduces slightly.

Stir in 2 tbsp heavy cream if making a creamy sauce; simmer 1 minute until sauce coats the vegetables. Taste and adjust seasoning, adding a pinch more Cajun seasoning or salt if needed.

Return the cooked chicken to the skillet and toss with the vegetables and sauce just to reheat and coat, about 1–2 minutes. Sprinkle with chopped fresh parsley and squeeze lemon wedges over top to brighten flavors.

Serve hot over rice, grits, or with crusty bread to soak up the sauce. Offer extra lemon wedges on the side.

Leftovers: Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat with a splash of stock or water to prevent drying.