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Cajun Chicken Thighs Recipe

These Cajun chicken thighs are juicy, smoky, and packed with bold Southern flavor. Boneless, skinless chicken thighs are coated in a homemade Cajun seasoning blend, then seared until golden and finished in the oven for tender, flavorful chicken every time. It's an easy high-protein dinner that's ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken thighs (about 1½ pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley for garnish
  • Lemon wedges for serving, optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and black pepper.
  4. Rub the chicken thighs with olive oil, then coat them evenly with the seasoning mixture.
  5. Heat a large oven-safe skillet over medium-high heat.
  6. Sear the chicken thighs for 4 to 5 minutes per side until nicely browned.
  7. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the skillet from the oven and let the chicken rest for 5 minutes.
  9. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Notes

  • Boneless, skinless chicken thighs cook quickly and stay extra juicy.
  • Adjust the cayenne pepper to make the chicken milder or spicier.
  • For deeper flavor, marinate the chicken in the seasoning and olive oil for 30 minutes before cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with rice, roasted potatoes, corn on the cob, mashed potatoes, or a fresh green salad.