Cajun Garlic Chicken Thighs

Cajun Garlic Chicken Thighs 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!

Cajun Garlic Chicken Thighs


  • 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 1 mL


  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 for 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. Combine chicken and garlic and turn chicken pieces over several times or until well coated. Cover and cook for 5-7 minutes or until chicken is tender.
  6. Serve over hot cooked rice, egg noodles or mashed potatoes, if desired (2 cups or 500 mL total).

Yield: 4 servings
Serving size: 3 ounces (90 g) cooked chicken and about 3 tablespoons (45 mL) sauce

Nutritional Information per Serving: Calories 180 Total Fat 9 g Saturated Fat 1.5 g Cholesterol 80 mg Carbohydrates 8 g Fiber 1 g Sugars 1 g Protein 18 g Sodium 340 mg

Recipe and photo used with permission from: CanolaInfo