Cajun Braised Chicken Thighs

These Cajun Braised Chicken Thighs, are tender, moist, and juicy chicken thighs, with a zesty chicken gravy, that make a hearty, rustic, spicy comfort food meal, especially when served over rice or mashed potatoes.

What Are Cajun Braised Chicken Thighs?

Cajun Braised Chicken Thighs takes ordinary chicken thighs and seasons them with a zesty Cajun or Creole seasoning and then coats them in flour and browns them in a skillet. Then they are “braised” or cooked on lower heat in a flavorful broth until fully cooked and tender and juicy. It makes a super flavorful main dish recipe for any meal, especially for Mardi Gras coming up. This is one of my favorite ways to cook chicken thighs and one of my favorite Cajun recipes.

What Is Braising?

Braising is a cooking method that cooks meat or poultry by simmering it in a flavorful broth. This recipe uses a a technique called brown-braising because the chicken thighs are browned first and then simmered in a flavorful chicken broth. As the broth reduces, it makes an out-of-this world sauce or chicken gravy.

What Makes This Recipe Work?

• Bursting with with zesty Cajun flavor. Braising really brings out the flavor.
• Moist, tender, juicy chicken thighs. First, using chicken thighs instead of chicken breasts makes for a more flavorful dish. Secondly, braising those chicken thighs really makes the chicken tender, moist, and juicy.
• Tried and true recipe. I made and tested this recipe myself, as I do all my recipes, and am sharing my experience in making this.
• Simple, step-by-step instructions with photos. I write the instructions in plain English, and with step by step photos, to make the directions as easy to understand as possible and to allow you to see each step of the process.
• Tips and Tricks. I share my recipe tips to help you avoid pitfalls and give you the best chance for success in making this recipe.
• Serving suggestions. I don’t leave you hanging. I share ideas for what to serve with this recipe.

What Do I Need To Make Cajun Braised Chicken Thighs?

Equipment

Below are Amazon affiliate links to tools that are used in making this recipe. These affiliate links to Amazon.com that allow you to visualize the tool, and if you choose to purchase one, I receive a small commission at no additional cost to you.

• Cast Iron Skillet or Dutch Oven
• Tongs
• Metal Spatula
• Flat dish like a pie plate
• Serving Spoon or Ladle

Ingredients

• Chicken Thighs – The recipe is written for boneless chicken thighs, but you can use bone-in chicken thighs and increase the cooking time by about 20 minutes.
• Cajun Seasoning, either Homemade or Store-Bought. (Amazon affiliate link)
• All-purpose Flour
• Butter
• Oil
• Onion
• Garlic
• Salt And Pepper
• Chicken Broth – Any type of liquid will work. You could use water, chicken stock, or white wine.

How To Make Cajun Braised Chicken Thighs?

Make The Cajun Seasoning. In a small bowl, stir together all ingredients in the Homemade Cajun Seasoning recipe. These include salt, pepper, paprika, garlic, cayenne and more!

• Season and Flour The Chicken Thighs. Sprinkle half of the Cajun Seasoning evenly over the chicken and then turn each piece of chicken and sprinkle the remaining Cajun seasoning over the other side of the chicken pieces. Then pour the half cup flour in a flat bottomed dish and dredge each piece of chicken through it.
• Brown The Chicken. Cook the chicken thighs in 1 Tablespoon each of butter and oil in either a deep, large skillet or Dutch Oven, over medium-high heat, for about 3 or 4 minutes until the chicken is browned on one side. Turn the chicken and cook 3 or 4 minutes on the other side. Remove the chicken from the skillet.
• Cook the Onions and Garlic. Add the remaining oil or butter, if needed, to the skillet and cook the onions for about 5 minutes. Add 1 tablespoon of minced garlic and stir for a minute.
  
  

How Long Do I Braise The Chicken Thighs?

• Braise The Chicken Thighs. Reduce the heat to medium low. Pour the chicken broth in the skillet and add the browned chicken thighs in the broth, skin side down. Cover and cook on low to simmer the chicken for 15 to 20 minutes.
• Serve The Chicken. Remove the chicken from the broth and place on a serving platter or on serving plates. Pour the sauce or gravy over the chicken. Sprinkle with chopped fresh parsley or thyme.

Recipe Tips & Tricks

• Use Homemade Cajun Seasoning. I recommend using a homemade Cajun Seasoning vs store-bought. Why? First, because it does not have the additives and preservatives that many store-bought brands have. In addition, you can control the amount of each ingredient you put in. For example, if you want to limit the amount of salt in the recipe, you can reduce the amount of salt yourself. If want more garlic flavor, you can increase the amount of garlic seasoning.
• Use White Wine. To add more flavor, substitute half of the chicken broth with white wine. The wine will add additional depth and flavor to the sauce.
• Use Low-Sodium Chicken Broth. If you choose to use chicken broth as the liquid, instead of water or wine, then I recommend using the reduced-sodium variety. Some brands can be very salty, and if you use the reduced sodium, then you can better control the amount of salt in the recipe so that it is to your preference.
• Pat Chicken Dry. Pat the chicken dry. By starting with dry chicken, you will end up with a crispier skin on the top.
• Get Under The Skin. For even more flavorful chicken, in addition to sprinkling seasoning on top of the skin, lift the skin and rub seasoning on the chicken thigh meat under the skin. This will make for an extremely flavorful chicken thigh throughout.

What To Serve With Cajun Braised Chicken Thighs?

• Rice or Mashed Potatoes
• Maque Choux – A Cajun Corn side dish
• Creole Green Beans
• Fried Cabbage With Bacon

Frequently Asked Questions (FAQs)

• Can I use Bone-In Chicken Thighs? Yes, you can use bone-in chicken thighs. However, if you choose to use bone-in chicken thighs, I recommend braising (simmering) the chicken for an ADDITIONAL 20 to 25 minutes, for a total of about 45 minutes.
• Can I use Boneless, Skinless Chicken Breasts? While I love the convenience and ease of chicken breasts, for this type of recipe that involves braising, I highly recommend using chicken thighs instead. It will save you money as well.
• Can I Make This Low Carb? You can reduce the carbs by not coating the chicken in flour. However, then you may have to make a cornstarch slurry, made with cornstarch and water, to add to the sauce to thicken the sauce.
• Can I Make This In A Slow Cooker? Yes. Season and coat the chicken in flour and then brown in a hot skillet on the stove. Then transfer it to a slow cooker and add the remaining ingredients. You can cook it on high for 3 or 4 hours or on low for 7 to 8 hours.
• Can I Make This Recipe Ahead of Time? Yes. You can make it a day before and store it in an airtight container until you are ready to reheat on the stove. You can also reheat individual servings in the microwave.
• Can I Freeze Cajun Braised Chicken Thighs? Yes. You can transfer it to a freezer-safe airtight container and store it for up to 3 months.

More Cajun Recipes

• Instant Pot Red Beans And Rice
• Cajun Blackened Chicken
• Blackened Fish Tacos
• Bananas Foster
• Muffuletta Olive Salad
• Slow Cooker Jambalaya

More Chicken Thigh Recipes

• Oven Baked Chicken Thighs With Bacon And Ranch
• Pan Seared Herb Roasted Chicken Thighs
• Sweet Tea BBQ Chicken Thighs

Recipe

Print Pin Save Saved!

No ratings yet

Cajun Braised Chicken Thighs

These Cajun Braised Chicken Thighs, are tender, moist, and juicy chicken thighs, with a zesty chicken gravy, that make a hearty, rustic, spicy comfort food meal, especially when served over rice or mashed potatoes.

Course Main Dishes

Cuisine American, Cajun

Keyword Braised Chicken Thighs, Cajun Braised Chicken Thighs

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 308kcal

Author Michele @ Flavor Mosaic

Ingredients

• 6 boneless, skinless chicken thighs (See note for bone-in chicken thighs)
• 1/2 teaspoon each salt and pepper (See note below)
• 2 Tablespoons Cajun seasoning (either homemade or store-bought)
• 1/2 teaspoon cayenne (optional)
• 1/2 cup all-purpose flour
• 2 tablespoons oil (divided)
• 2 tablespoons butter (divided)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth (recommend low sodium)
• 1 cup white wine (See note below.)
• Fresh thyme or chopped onions for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Make The Cajun Seasoning. In a small bowl, stir together all ingredients in the Homemade Cajun Seasoning recipe.
• Season and Flour The Chicken Thighs. Sprinkle salt and pepper, and Cajun Seasoning evenly over all sides of the chicken thighs. Then pour the half cup flour in a flat bottomed dish and dredge each piece of chicken through it. Shake each chicken piece over the dish with flour to shake off any excess flour from the pieces of chicken.
• Brown The Chicken. Cook the chicken thighs in 1 tablespoon each of butter and oil in either a deep, large skillet or Dutch Oven, over medium-high heat, for about 3 or 4 minutes until the chicken is browned on one side. Turn the chicken and cook 3 or 4 minutes on the other side. Remove the chicken from the skillet.
• Cook the Onions and Garlic. Add the remaining oil or butter, if needed, to the skillet and cook the onions for about 5 minutes. Add 1 tablespoon of minced garlic and stir for a minute.
• Braise The Boneless, Skinless Chicken Thighs. Reduce the heat to medium low. Pour the chicken broth and wine in the skillet and add the browned chicken thighs in the broth. Cover and cook on low heat to simmer the chicken for 20 minutes. (NOTE: If using BONE-IN chicken thighs, after 20 minutes of cooking, uncover and scrape the bottom of the pan, and then re-cover and cook for an additional 20 - 25 minutes. For BONELESS chicken thighs, skip the additional cooking time.)
• Serve The Chicken. Remove the chicken from the broth and place on a serving platter or on serving plates with white rice. Pour the sauce or gravy over the chicken. Sprinkle with chopped fresh thyme or green onions.

Notes

Adapted from Emeril's Braised Chicken Thighs. 

1. BONELESS vs BONE-IN Chicken Thighs. Be aware that using BONE-IN chicken thighs increases the cooking time by an ADDITIONAL 20-25 minutes.
2. SALT & PEPPER. The salt and pepper is optional. It is possible that it may not be needed if your Cajun Seasoning is extra salty or extra pepper-y. The amount of salt and pepper can vary per brand. Therefore, you may need to reduce or even leave out the salt and pepper depending on the Cajun Seasoning you use.
3. CAYENNE.  This is also optional depending on how spicy your Cajun seasoning is and what your heat level preference is. If you want it hotter add the additional cayenne, the more you add, the more spicy it will taste. If the Cajun Seasoning is spicy enough, then leave out the cayenne.
4. CHICKEN BROTH. I recommend using a reduced chicken broth so you can control the amount of salt in the recipe. With regular chicken broth in addition to the Cajun seasoning, sometimes it can be too salty.
5. WHITE WINE. The wine is optional, but it does add flavor. If you want to leave out the wine, then add 1 more cup of chicken broth on top of the 2 cups chicken broth for a total of 3 cups chicken broth.

Nutrition

Calories: 308kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 321mg | Potassium: 464mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1362IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg