Ingredients
Scale
- 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 and cook for an additional 3 minutes. Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add butter to the skillet and allow it to melt. Then, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
- Stir in heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until the sauce slightly thickens.
- Return 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 chicken before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Cajun
- Diet: Paleo
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg