Simple Smoky Cajun Skillet Chicken Thighs

This Cajun skillet chicken is one of those dishes that comes together without much fuss but still feels a little special. You get nice, crisp edges on the chicken seasoned with smoky spices and a quick pan sauce that doesn’t need extra steps or fancy ingredients. It’s a great way to bring some depth and warmth to a busy weeknight meal.

The Story Behind This Recipe

I first made this Cajun chicken on a weeknight when I had just a handful of ingredients in the pantry and couldn’t get to the store before dinner. I wanted something with personality but that didn’t mean marinating for hours or juggling too many pans.

The spices—smoked paprika, cayenne, garlic powder—do all the heavy lifting here. They give the chicken a nice smoky kick that feels just right with a simple skillet pan sauce made from the browned bits left behind. I like to let the chicken sit a bit after seasoning to soak in the flavor if I have the time.

This is the kind of meal I turn to when I want something comforting without a lot of prep. Pair it with sautéed greens or rice and you have a balanced plate with minimal effort.

One time I served this to friends and they kept asking what was in the spice blend. It’s an easy mix you likely already have in your spice rack, which makes this recipe a keeper in my book. Plus, the skillet method locks in moisture while crisping the outside nicely, so the chicken is juicy every time.

I usually use bone-in, skin-on thighs here because they hold up well in the pan and have great flavor. But boneless would work too if you’re short on time.

Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon butter

Instructions

1. Step 1. Pat the chicken thighs dry with a paper towel.
2. Step 2. In a small bowl, mix smoked paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper.
3. Step 3. Rub the spice mixture all over the chicken thighs, under and over the skin.
4. Step 4. Heat olive oil in a large skillet over medium-high heat.
5. Step 5. Add the chicken skin-side down and cook without moving until skin is crisp and browned, about 6-7 minutes.
6. Step 6. Flip the chicken and cook the other side for 5 minutes.
7. Step 7. Pour in the chicken broth, reduce heat to medium, and cover the skillet.
8. Step 8. Simmer until chicken is cooked through, about 7-8 minutes.
9. Step 9. Remove chicken and keep warm.
10. Step 10. Add butter to the skillet and stir into the pan juices to make a quick sauce.
11. Step 11. Serve the chicken with the sauce spooned over.

Tips for Success

• Dry the chicken well before seasoning to get crispier skin.
• Let the spices rest on the chicken for 15-30 minutes if you have time for better flavor.
• Use bone-in, skin-on thighs for juicier meat and more flavor.
• If you don’t have chicken broth, water with a splash of soy sauce or Worcestershire can work.
• Keep an eye on heat so the spices don’t burn when searing.

Variations & Substitutions

• Use boneless, skinless thighs if you prefer quicker cooking but reduce simmer time.
• Add sliced bell peppers or onions to the pan for a one-skillet meal.
• Swap smoked paprika for regular paprika plus a pinch of ground chipotle for a different smoky heat.
• Serve over rice, creamy grits, or with roasted potatoes.