4.9 from 21 votes
Cajun Butter Chicken Recipe
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 427 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 2 teaspoons brown sugar
- 1 teaspoon Cajun Seasoning
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter divided (⅜ stick)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon lime juice from ½ lime
- ⅓ cup low-sodium chicken broth
- fresh parsley optional, for garnish
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.
Cup of Yum
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
Calories
427kcal
(21%)
Carbohydrates
4g
(1%)
Protein
45g
(90%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.4g
Cholesterol
238mg
(79%)
Sodium
356mg
(15%)
Potassium
617mg
(18%)
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
% 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.