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Cajun Garlic Chicken Thighs

Cajun Garlic Chicken Thighs

Now this is definitely a slow-simmered skillet of comfort! Tender pieces of chicken are smothered in a rich, brown, garlicky onion sauce. You'll want to double this recipe and keep some in the freezer to pull out after one of those hectic days!


  • 2 tablespoons canola oil 30 mL, divided
  • 4 skinned chicken thighs with bone in, trimmed of fat
  • 1 cup diced onions 250 mL
  • 12 medium garlic cloves, peeled only
  • 2 tablespoons all-purpose flour 30 mL
  • 1 cup reduced sodium chicken broth 250 mL
  • 1/2 teaspoon dried thyme leaves 2 mL
  • 1/4 teaspoon salt 1 mL
  • 1/4 teaspoon black pepper 1mL


  1. In a large skillet heat 1 tablespoon (15 mL) canola oil and heat over medium-high heat. Add chicken and brown for 3 minutes on each side. Set aside on separate plate.
  2. Reduce heat to medium and add remaining 1 tablespoon (15 mL) canola oil, onions and garlic and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.
  3. Stir flour into pan residue in skillet and cook 2 minutes over medium heat or until beginning to lightly brown, stirring constantly.
  4. Stir in broth, thyme, salt and pepper. Add chicken, onions and any accumulated juices. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 30 minutes or until chicken is almost tender.
  5. Place chicken to one side of skillet, add and mash garlic cloves with back of a spoon.
  6. Combine chicken and garlic and turn chicken pieces over several times or until well coated. Cover and cook 5-7 minutes or until chicken is tender.

Yield: 4 servings

Serving size: 3 ounces (90 g) cooked chicken and about 3 tablespoons (45 mL) sauce

Tip: Serve over hot cooked rice, egg noodles or mashed potatoes, if desired (2 cups or 500 mL total).

Nutritional Analysis Per Serving: Calories 180 Total Fat 9g Saturated Fat 1.5g Cholesterol 80mg Sodium 340mg Carbohydrates 8g Fibre 1g Sugar 1g Protein 18g

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