Cast Iron Skillet Cajun Chicken Thighs

4.86 from 7 votes

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.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 344kcal

Author: Kelly Wildenhaus

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.

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.

Nutrition