Go Back
Cajun Chicken with Garlic Lemon Butter Sauce Recipe
Ash Tyrrell

Cajun Chicken with Garlic Lemon Butter Sauce Recipe

I’ve made plenty of chicken recipes over the years, but this Cajun Chicken with Garlic Lemon Butter Sauce is in a whole league of its own. The smoky spice blend combined with the zesty lemon garlic sauce creates a flavor explosion that’s hard to resist. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon smoked paprika adds a smoky depth to the flavor
  • ½ teaspoon chili powder for a hint of heat
  • ½ teaspoon cumin earthy and warm
  • 1 teaspoon Italian seasoning balances the spice with herbal notes
  • ½ teaspoon garlic powder a must for a robust flavor
  • ¼ teaspoon cayenne pepper adjust this to your heat preference
  • ¼ teaspoon salt rounds out all the flavors
  • 1.5 lbs boneless skinless chicken thighs (dark meat stays juicy and flavorful while cooking)
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil for searing the chicken
  • For the Garlic Lemon Butter Sauce:
  • 4 cloves garlic minced (fresh garlic is non-negotiable for the best flavor)
  • 3 tablespoons white wine adds brightness to the sauce; can be replaced with chicken broth
  • 3 tablespoons freshly squeezed lemon juice the star of the sauce
  • 3 tablespoons salted butter creates a silky, rich consistency
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. Combine the smoked paprika, chili powder, cumin, Italian seasoning, garlic powder, cayenne pepper, and salt in a small bowl. Mix well. This homemade spice mix really sets the tone for the dish.
  2. Take your chicken thighs and pat them dry with paper towels (this helps them sear nicely). Coat both sides of the chicken generously with the Cajun seasoning. A light sprinkle of freshly ground black pepper at this stage makes a big difference, too.
  3. Heat a large skillet over medium heat for about 3 minutes. Add the olive oil and swirl it around so it coats the bottom of the pan evenly. Lay the chicken thighs in the skillet and cook them on one side for 5 minutes without moving them.
  4. Flip them over and lower the heat to medium-low, cooking for another 5-7 minutes until they’re completely cooked through. Use a meat thermometer to ensure the internal temperature hits 165°F. Once done, remove the chicken and set it aside.
  5. Using the same skillet (don’t clean it, as those browned bits are packed with flavor), toss in the minced garlic. Sauté on medium heat for about 1-2 minutes until fragrant. Add the white wine and lemon juice, letting the mixture simmer and reduce slightly. Lower the heat and stir in the butter until the sauce is smooth.
  6. Return the chicken to the skillet, spooning the aromatic sauce over the top. Sprinkle with freshly chopped parsley for a pop of color and added freshness.

Notes

  • Use fresh ingredients: Fresh garlic, lemon juice, and parsley make a massive difference compared to packaged alternatives.
  • Don’t overcrowd the pan: Ensure the chicken pieces aren’t touching each other while searing. This gives them a better crust.
  • Deglaze properly: Scrape up the browned bits from the bottom of the pan when making the sauce. Those bits are pure flavor.
  • Rest the chicken: After cooking, letting the chicken rest for a few minutes ensures it stays juicy.