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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for PAN SEARED CAJUN BUTTER CHICKEN THIGHS is from 2021, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 teaspoon cajun seasoning
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper

8 boneless, skinless chicken thighs
4 tablespoons butter, divided
1 tablespoon oil
3 cloves garlic, minced
1/2 cup chicken broth

In a shallow plate, combine cajun, brown sugar, paprika, oregano, salt, and pepper. Mix to combine. Rub seasoning all around the chicken thighs.

Set a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil to heat up.

Add seasoned chicken thighs to the hot oil, smooth side down. Cook for 6 minutes.

Flip over, and cook another 6 to 7 minutes or until cooked through and no longer pink. Chicken should reach 165.

Remove chicken from skillet, and set aside.

Return skillet to stove, and set over medium heat. Add the remaining butter, and let it melt. Stir in the garlic, and cook for 30 seconds. Whisk in the chicken broth, and deglaze. Bring to a boil, and let cook for 2 minutes or until reduced. Whisk frequently.

Drizzle sauce over chicken thighs.




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