Cajun Butter Chicken Recipe
User Reviews
4.9
14 reviews
Excellent
Cajun Butter Chicken Recipe
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This cajun butter chicken turns an ordinary piece of chicken into a tasty, flavor-packed main dish that is seared to perfection!Expanded step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 pounds chicken thighs about 6-8 thighs, boneless, skinless
- 2 teaspoons brown sugar
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika ground
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 3 tablespoons butter divided (⅜ stick, unsalted
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon lime juice from ½ lime
- ⅓ cup chicken broth low-sodium
- parsley optional, for garnish, fresh
Instructions
- In a small bowl, combine the brown sugar, Cajun seasoning, paprika, garlic powder, salt, and pepper. Pat the chicken thighs dry with paper towels and sprinkle them with the seasoning mixture.
- Melt together 1 tablespoon of the butter and the oil to a large skillet set over medium-high heat.
- Sear the chicken for 5-7 minutes per side, or until cooked through to 165°F. Transfer the chicken to a plate.
- Reduce the heat to medium and melt the remaining butter.
- Add the garlic and sauté for 30 seconds, until fragrant, then add the lime juice and chicken broth.
- Deglaze the pan, scraping up the brown bits from the bottom of the pan, and let the sauce simmer for 1-2 minutes, whisking often.
- Return the chicken to the skillet and spoon the sauce over top, allowing it to just rewarm the chicken before serving topped with parsley, if desired.
Notes
- ½ part dried thyme.
- Storage: Store Cajun butter chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can use boneless, skinless chicken breasts instead of thighs.
- If you don't have Cajun seasoning, you can make your own by combining 3 parts paprika, 2 parts kosher salt, 2 parts garlic powder, 1 part ground black pepper, 1 part ground white pepper, 1 part onion powder, 1 part dried oregano, 1 part cayenne pepper, and ½ part dried thyme.
- You can use all butter and no oil, if you prefer.
- In place of the chicken broth, you can use vegetable broth.
- If your chicken seems to be sticking to the pan, leave it for another minute or so. It will naturally release when it is ready to be flipped.
Nutrition Information
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Calories
427kcal
(21%)
Carbohydrates
4g
(1%)
Protein
45g
(90%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
238mg
(79%)
Sodium
356mg
(15%)
Potassium
617mg
(13%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
689IU
(14%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 45g | 90% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 238mg | 79% |
| Sodium | 356mg | 15% |
| Potassium | 617mg | 13% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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