Cast Iron Skillet Cajun Chicken Thighs
Crispy Cajun chicken thighs in the cast iron skillet. Preheat the skillet in the oven, sear on the stove top, then finish off back in the oven. Perfect every time.
This past year, my mom gave me two cast iron skillets that were my dad's. I actually think they were my grandmother's, that my dad eventually got. My mom thinks they were a gift when they got married. Regardless, I have them now and I've restored them and I'm using them more and more.
One of my favorite things to make are chicken thighs. It's in the technique and also the Cajun spices. Cast Iron Skillet Cajun Chicken Thighs are so simple and so delicious.
Chicken thighs are definitely my family's favorite, and wings. Breasts... not so much. Although I do feel there is a time and place for chicken breasts, just not here, this way in the skillet. Try these orange glazed chicken breasts the next time you have some breasts to use up.
The technique I mentioned is simply preheating the skillet in the oven for 30 minutes. Just put it in the oven, then turn on the heat. After 30 minutes, it's good and hot, but more importantly, it's evenly heated. This makes for a perfect sear on the stove top. Cast iron pans don't always heat up evenly, this ensures a perfect sear. Also, here's a great article about cast iron care from the kitchn to check out.
I love Cajun spices and have a favorite local blend. Use your favorite, or make your own, like this Creole Cajun Seasoning from Immaculate Bites. A word of caution regarding salt. My blend has NO SALT and thus I salt the chicken liberally. If your blend has salt, adjust accordingly. Without salt, even with the flavor and heat of the Cajun spices, the chicken will be bland, just sayin'.
Cast Iron Skillet Cajun Chicken Thighs are easy and delicious. The pan drippings make a great sauce on their own, drizzled over the chicken or rice. This is definitely a winner, winner, chicken dinner! Kelly🍴🐦
Like Cajun spices? Try these for dinner:
- Creamy Cajun Shrimp Pasta with Sausage
- Cajun Brown Sugar Salmon
- Creamy Cajun Pork Chops
- Cajun Macaroni Salad
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Cast Iron Skillet Cajun Chicken Thighs
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 2 tablespoons Cajun spice mix (or Creole)
- Kosher salt and freshly cracked black pepper
- 1 tablespoon canola or olive oil
Instructions
- Place a large cast iron skillet in oven. Turn heat on and set to 450°. Let skillet heat in oven for 30 minutes.
- Pat chicken thighs dry with paper towel. Season each side with salt and pepper. Sprinkle Cajun mix on bottom of thigh first, then flip and evenly coat the top, rubbing gently into skin. Turn oven down to 400°.
- Place preheated skillet on stove top over medium heat. Add the oil and swirl over bottom. Add the chicken thighs, skin side down, to the pan and sear until brown, almost black, about 4 - 6 minutes. Turn thighs and brown other side for 2 - 4 more minutes.
- Place skillet back in 400 degree oven and bake until cooked through and juices run clear, about 30 - 40 minutes, depending on size of thighs. Remove to plate, defat pan drippings, and serve with pan juices on the side or drizzled over chicken.
Recipe Notes
Nutrition
Thank you for this recipe! I made blackened chicken thighs before, using another recipe and it was bad. The cash iron preheating in the oven is a game-changer! The things I used were skinless and boneless, so I tweaked the cooking time to searing 4 min on each side and finishing in the oven at 400 for 5 min and then resting on a plate for 10 min. Delicious, juicy, huge hit with family. I made my own seasoning using smoked paprika, salt, pepper, garlic powder and onion powder with a tiny bit of cayenne pepper.
I tried this about a week ago and it was absolutely delicious!! Tonight I thought I would try Kinders Buttery Steakhouse seasoning. It was absolutely delicious as well.
Glad you liked, Val. I'm sure other dry rub seasonings work well, too!
EASY and DELISH! I was hesitant because it was my first time cooking chicken thigh in my cast iron skillet. Nothing usually tops grilled chicken thigh but these are the juiciest and most tender chicken thighs I’ve ever had! My boyfriend agreed. Used boneless/skinless, I would’ve seared them slightly longer but next time because there will surely be a next time.
So glad you tried chicken thighs this way, Tess. They are so easy and so good!
Amazing. The chicken was juicy and delicious. I followed the link below for the spice as I didn't have premade cajun at home. I am normally a grill guy and can say with confidence these are the best chicken thighs I have ever made.
https://www.allrecipes.com/recipe/149221/cajun-spice-mix/
Thanks so much for the kind note, glad you liked this chicken, so easy, right?
So easy and absolutely wonderful! I made up a super easy Cajun blend and was generous with the salt as well as the Cajun rub. It turned out just like is pictured. I can not stress how easy AND delicious this was. Will be trying more of your recipes. Thank you so much!
Thanks for letting me know, Zay. I'm so glad you liked the recipe, it's a favorite of mine.
Delicious. Used bone-in thighs and turned out great.
How do you defat the pan drippings?
I just tilt the pan and spoon off any excessive amount of fat off the top and leave the juices, sometimes I don't at all. Depends on how much fat were on the thighs to begin with. Hope that helps.
Made this and the sizzle is amazing 😊 came out just like the picture shows. And off course it's delicious👍 a keeper recipe for sure. Thank you
So glad you liked it! And it's so easy!!
Pre-heating the pan and using the oven rather than the stove-top for finishing the cooking is great. Keeps all the juices in and cooks evenly.
I love the sear on these chicken thighs! And cajun, yum.
Cast Iron Skillet... a truly great word combo.