Monthly Archives: October 2016

Cajun Chicken Thighs Veggie Skillet


This is some great comfort food on an autumn day. Since anything Cajun is good with rice, serve over rice!

Cajun Chicken Thighs Veggie Skillet


  • 4 chicken thighs (bone in, skin on)
  • Salt and freshly ground pepper
  • 1 Tbsp Cajun spice mix, or to taste
  • 1 Tbsp olive oil
  • 1 onion, medium dice
  • 5 garlic cloves, minced
  • 3 carrots, sliced
  • 1 red bell pepper, cut into strips
  • 1/4 lb button mushrooms, sliced
  • 1/2 cup low-sodium chicken broth
  • 2 scallions, sliced for garnish


  1. Preheat the oven in broiler mode.
  2. Season the chicken lightly with salt, pepper, and cajun spices.
  3. In a heavy large frying pan over medium-high heat, warm the oil.
  4. Add the chicken skin side side down and cook until well browned.
  5. Then flip and cook on the other side.
  6. Transfer the chicken to a plate.
  7. Drain any residual oil, just keep a little for the onion.
  8. Add the onion to the frying pan and stir.
  9. Add the carrots, garlic, red bell pepper, and mushrooms in the skillet.
  10. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown
  11. Gradually mix in the broth.
  12. Bring to a boil, stirring frequently.
  13. Return the chicken to the skillet and bring to a simmer for about 10 minutes.
  14. Transfer the skillet to the bottom of the oven and broil for about 15 minutes.
  15. Taste and adjust the seasoning.
  16. Sprinkle with chopped scallion.
  17. Divide the chicken and vegetables among plates and serve immediately.


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