Creamy Garlic Herb Cajun Chicken Thighs
Creamy Garlic Herb Cajun Chicken Thighs
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red chili flakes
- 4 garlic cloves, whole, peeled
- 1 red chilies, chopped
- 1 tablespoon herb butter
For the Creamy Sauce
- 3 cloves garlic, minced
- 1 red chilies, chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach, packed
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless chicken thighs in a large bowl. Drizzle with 1 tablespoon of olive oil. Add the Cajun seasoning, paprika, dried Italian herbs, and red chili flakes. Use a gloved hand to thoroughly mix and coat the chicken pieces with the spices and oil, ensuring each piece is well covered. Set aside to marinate while you prepare the pan.
⏱️ 5 min
- 2
Heat a large grill pan or a heavy-bottomed skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the pan is hot, carefully place the marinated chicken thighs into the pan in a single layer, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min
- 3
As the chicken cooks, add the whole garlic cloves and chopped red chilies to the pan alongside the chicken. Cook for 5-7 minutes until the chicken is golden brown on one side. Flip the chicken pieces to cook on the other side. Add the herb butter to the pan. Continue cooking for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 12 min
- 4
Once cooked, remove the chicken pieces from the pan using tongs or a wooden spatula and transfer them to a piece of parchment paper or a plate to rest. Leave any remaining garlic, chilies, and pan drippings in the skillet.
⏱️ 1 min
- 5
In the same pan (do not clean it), add the minced garlic and chopped red chilies. Sauté for 1-2 minutes, stirring with a wooden spoon, until fragrant.
⏱️ 2 min
- 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low, then pour in the heavy cream. Stir well to combine. Add the grated Parmesan cheese and fresh spinach. Continue to stir until the Parmesan has melted and the spinach has wilted, and the sauce has thickened to a creamy consistency, about 3-5 minutes.
⏱️ 5 min
- 7
Return the cooked chicken thighs to the pan with the creamy sauce. Stir gently to ensure all chicken pieces are thoroughly coated in the sauce. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
⏱️ 3 min
- 8
Serve immediately over mashed potatoes, if desired, and garnish with fresh chopped parsley. This dish pairs wonderfully with sides like broccolini and corn on the cob.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Herb Cajun Chicken Thighs
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon red chili flakes
- 4 garlic cloves, whole, peeled
- 1 red chilies, chopped
- 1 tablespoon herb butter
For the Creamy Sauce
- 3 cloves garlic, minced
- 1 red chilies, chopped
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 cups fresh spinach, packed
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Place the boneless chicken thighs in a large bowl. Drizzle with 1 tablespoon of olive oil. Add the Cajun seasoning, paprika, dried Italian herbs, and red chili flakes. Use a gloved hand to thoroughly mix and coat the chicken pieces with the spices and oil, ensuring each piece is well covered. Set aside to marinate while you prepare the pan.
⏱️ 5 min - 2
Heat a large grill pan or a heavy-bottomed skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once the pan is hot, carefully place the marinated chicken thighs into the pan in a single layer, ensuring not to overcrowd. You may need to cook in batches.
⏱️ 2 min - 3
As the chicken cooks, add the whole garlic cloves and chopped red chilies to the pan alongside the chicken. Cook for 5-7 minutes until the chicken is golden brown on one side. Flip the chicken pieces to cook on the other side. Add the herb butter to the pan. Continue cooking for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 12 min - 4
Once cooked, remove the chicken pieces from the pan using tongs or a wooden spatula and transfer them to a piece of parchment paper or a plate to rest. Leave any remaining garlic, chilies, and pan drippings in the skillet.
⏱️ 1 min - 5
In the same pan (do not clean it), add the minced garlic and chopped red chilies. Sauté for 1-2 minutes, stirring with a wooden spoon, until fragrant.
⏱️ 2 min - 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low, then pour in the heavy cream. Stir well to combine. Add the grated Parmesan cheese and fresh spinach. Continue to stir until the Parmesan has melted and the spinach has wilted, and the sauce has thickened to a creamy consistency, about 3-5 minutes.
⏱️ 5 min - 7
Return the cooked chicken thighs to the pan with the creamy sauce. Stir gently to ensure all chicken pieces are thoroughly coated in the sauce. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
⏱️ 3 min - 8
Serve immediately over mashed potatoes, if desired, and garnish with fresh chopped parsley. This dish pairs wonderfully with sides like broccolini and corn on the cob.