Creamy Cajun Chicken

Method8 steps

1. 1

   Step 1: Season all 3 raw chicken thighs with salt and black pepper to taste. Coat them lightly with the unmeasured cornstarch supply and shake off the excess; no coating mass is specified.

   Uses 3 raw chicken thighs · Salt to season, to taste · Black pepper to season, to taste · Cornstarch for a light coating; amount unspecified

2. 2

   Step 2: Heat enough separate neutral oil in a pan over medium-high heat. Add all coated chicken thighs, skin-side down if they have skin, otherwise smooth-side down. Brown for about 4 minutes on the first side, then turn and brown for about 4 minutes on the second side. Set them on a plate with their juices; browning is not proof that they are fully cooked and they must finish in the sauce.

   Brown chicken — repeat for each side · 4 minUses All earlier seasoned and coated 3 thighs · Neutral oil for pan browning; amount unspecified

3. 3

   Step 3: Melt all 2 tbsp butter in the same pan. Add the chopped onion (1) and all 4 minced garlic cloves and sauté until the onion is translucent, without burning the garlic.

   Uses 2 tbsp butter · 1 chopped onion · 4 minced garlic cloves

   
4. 4

   Step 4: Stir all the measured 1 tbsp Cajun seasoning, 1 tsp paprika, 1 tsp sauce chili flakes and 1 tsp Italian seasoning into the butter-and-onion base. Sauté for about 30 seconds, until fragrant.

   Bloom Cajun sauce spices · 1 minUses All earlier sautéed onion, garlic and butter · 1 tbsp Cajun seasoning · 1 tsp paprika · 1 tsp chili flakes · 1 tsp Italian seasoning

   
5. 5

   Step 5: Pour all ½ cup chicken broth into the spiced onion base and scrape up the browned pan bits. Stir in all ½ cup heavy cream and heat gently until the sauce thickens.

   Uses All fried spice and aromatic base · ½ cup chicken broth · ½ cup heavy cream

   
6. 6

   Step 6: Lower the heat and stir all 1 cup grated Parmesan and the handful of spinach into the cream sauce. Stir until the cheese melts and the spinach wilts. Mix in the juice from the listed ½ lemon without boiling the sauce hard.

   Uses All thickened Cajun cream sauce · 1 cup grated Parmesan · 1 handful spinach; mass unspecified · Juice from ½ lemon

7. 7

   Step 7: Return all the earlier browned chicken thighs and their plate juices to the completed Cajun spinach cream sauce. Spoon sauce over them and cook gently until the thickest part of every thigh reaches 74°C (165°F), checking away from any bone. Continue as needed for the actual thigh size; the earlier browning time alone is insufficient.

   Uses All earlier browned chicken and its plate juices · All completed cream sauce with Parmesan, lemon and wilted spinach

   
8. 8

   Step 8: Divide the fully cooked chicken and complete sauce into 3 servings. Serve with the optional separately prepared steamed rice, and finish with chopped chives and the separate extra chili flakes as desired.

   Uses All fully cooked chicken and Cajun cream sauce · Optional ready cooked steamed rice; amount unspecified · Optional chopped chives · Optional separate extra finishing chili flakes