Ready for a flavor explosion? These Cajun Chicken Thighs are incredibly easy to make and pack a delicious punch of spicy, savory goodness. Perfect for a weeknight dinner, you’ll love how quickly this comes together.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken thighs are best for quick cooking, but bone-in with skin works too (just cook longer).
- Cajun Seasoning: Use your favorite blend! If you don’t have a pre-made mix, you can create your own with paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper.
- Olive Oil: Any neutral cooking oil will do.
- Bell Peppers & Onion: Classic additions for flavor and color, but optional if you’re short on time.
Ingredients
Main:
* 1.5 lbs boneless, skinless chicken thighs
* 2 tablespoons olive oil
* 1 large bell pepper (any color), sliced
* 1 medium onion, sliced
Cajun Seasoning Blend (if making your own):
* 1 tablespoon paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon cayenne pepper (adjust to your spice preference)
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt (or to taste)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large skillet, mixing bowl
Step-by-Step Instructions
1. Season the Chicken
In a medium bowl, toss the chicken thighs with 1 tablespoon of olive oil and all the Cajun seasoning. Make sure each piece is well coated. Let it sit for a few minutes while you prep the vegetables.
2. Sauté the Vegetables
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until they start to soften and get a little color. Remove them from the skillet and set aside.
3. Cook the Chicken Thighs
Add the seasoned chicken thighs to the same skillet. Cook for 6-8 minutes per side, or until the chicken is cooked through and has a beautiful golden-brown crust. Ensure the internal temperature reaches 165°F (74°C).
4. Combine and Serve
Once the chicken is cooked, return the sautéed bell peppers and onions to the skillet with the chicken. Toss everything together gently. Serve your delicious Cajun chicken thighs immediately with rice, quinoa, or a side salad.
Storage Instructions
Store leftover Cajun chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them, or warm them gently in a skillet over medium heat until heated through, adding a splash of water or broth to keep them moist.
Frequently Asked Questions (FAQ)
Q: Can I use chicken breast instead of thighs?
A: Yes, you can! Chicken breasts tend to dry out more easily, so cook them for a shorter time, around 4-6 minutes per side, or until cooked through.
Q: Is this dish very spicy?
A: The spiciness level depends on how much cayenne pepper you use in your Cajun seasoning. You can adjust it to your liking, or omit it for a milder flavor.
Q: What can I serve with Cajun chicken thighs?
A: They pair wonderfully with rice, mashed potatoes, cornbread, a simple green salad, or steamed vegetables.
Q: Can I make the seasoning ahead of time?
A: Absolutely! Mix a larger batch of your homemade Cajun seasoning and store it in an airtight container for future use.
Q: How do I know when the chicken is cooked through?
A: The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken thigh; it should read 165°F (74°C).
Q: Can I add other vegetables?
A: Yes, feel free to add other quick-cooking vegetables like zucchini, mushrooms, or green beans alongside the bell peppers and onions.