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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.

Overhead of cooked chicken thighs in skillet.

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.

Cast Iron Skillet Cajun Chicken Thighs

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.

Close up in skillet.

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.

Prepping chicken thighs, photo collage with Cajun seasoning mix and cast iron pan.

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🍴🐦

Overhead of blackened chicken thighs in skillet.

Like Cajun spices?  Try these for dinner:

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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.
5 from 2 votes
Print Pin Rate
Course: Chicken, Dinner
Cuisine: American/Southern
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Author: Kelly ~ the hungry bluebird

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.

Notes

You can use 4 - 6 thighs, depending on size and what will fit in your skillet.
Keyword: cajun chicken cast iron, cajun chicken thighs, cast iron skillet crispy chicken
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
 


 

 

 

 

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Recipe Rating




Kate

Thursday 5th of November 2020

How do you defat the pan drippings?

Kelly

Friday 6th of November 2020

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.

Savi

Wednesday 22nd of July 2020

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

Kelly

Monday 27th of July 2020

So glad you liked it! And it's so easy!!

MrFixit

Tuesday 23rd of April 2019

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.

Stine Mari

Thursday 18th of January 2018

I love the sear on these chicken thighs! And cajun, yum.

Meathead

Thursday 11th of January 2018

Cast Iron Skillet... a truly great word combo.

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