# What You’ll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 900 grams)
02 - 1 teaspoon Cajun seasoning
03 - Salt, to taste
04 - Black pepper, to taste
→ Sauce
05 - 2 tablespoons unsalted butter
06 - 3 garlic cloves, minced
07 - 240 millilitres chicken broth
08 - 200 millilitres heavy cream
09 - 1 teaspoon Dijon mustard (optional)
10 - 30 grams parmesan cheese, grated (optional)
# How to Make It:
01 - Pat chicken thighs dry with paper towel. Season all sides evenly with Cajun seasoning, salt, and black pepper.
02 - Heat a large skillet over medium-high. Place chicken thighs skin-side down and sear for 6 to 7 minutes until golden brown. Flip and cook on the other side for 3 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and allow to melt. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and reduce by half.
05 - Stir in heavy cream and Dijon mustard if using. Adjust seasoning as needed. Simmer until sauce slightly thickens.
06 - Return chicken thighs to the skillet. Cover and simmer on low heat for 15 minutes, or until the internal temperature of the chicken reaches 75°C.
07 - Uncover and sprinkle parmesan cheese over the chicken, if desired. Spoon sauce over chicken before serving.
