Step 1: Prepare the Chicken

Start by patting the chicken thighs dry with a paper towel. This is an important step because it removes excess moisture, allowing the chicken to sear properly and develop a beautiful golden crust. In a small bowl, combine Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Generously rub the spice mixture onto both sides of the chicken thighs, ensuring they are evenly coated. This step is crucial for infusing the chicken with bold, smoky, and slightly spicy Cajun flavors.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add the chicken thighs skin-side down. Let them sear undisturbed for 4-5 minutes to achieve a crispy, golden-brown exterior. Flip the chicken and sear the other side for another 4-5 minutes. The goal here is to lock in the juices and develop a deep, flavorful crust. Once seared, remove the chicken from the skillet and set it aside. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce later.

Step 3: Sauté the Aromatics

Using the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and diced onion. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and the onion is translucent. This step lays the foundation for the sauce, as the garlic and onion provide a savory, aromatic base.

Step 4: Make the Creamy Garlic Herb Sauce

Next, stir in the dried thyme, basil, and red pepper flakes (if using) to enhance the flavor of the sauce. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor and will enrich the sauce. Bring the mixture to a simmer, then reduce the heat to low. Stir in the heavy cream, whisking until the sauce is smooth and creamy. Add the grated Parmesan cheese and continue stirring until it’s fully melted and incorporated. The sauce should be thick enough to coat the back of a spoon.

Step 5: Simmer the Chicken in the Sauce

Return the seared chicken thighs to the skillet, placing them skin-side up. Spoon some of the sauce over the chicken to ensure it’s well-coated. Cover the skillet with a lid and let the chicken simmer gently for 10-15 minutes, or until it’s fully cooked and reaches an internal temperature of 165°F (74°C). During this time, the chicken will absorb the flavors of the sauce, becoming tender and juicy.

Step 6: Garnish and Serve

Once the chicken is cooked through, remove the skillet from the heat. Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve the Creamy Garlic Herb Cajun Chicken Thighs hot, with the sauce generously spooned over the top. Lemon wedges can be served on the side for a zesty finish that brightens the dish.