Finger-lickin’ Cajun chicken

Prep 15 min
Total 30 min
Makes 4 Servings



1 tbsp
skinless, boneless chicken thighs
2 tbsp
Cajun seasoning
large tomatoes, cut into chunks
green onions, sliced


  • Melt butter in a large, wide frying pan over medium-high. Sprinkle chicken on both sides with Cajun seasoning. Add to pan. Cook, uncovered, until chicken is golden and cooked through, 4 to 5 min per side. Transfer chicken to a platter and cover loosely with foil.
  • Drain all but 1 tbsp oil from the pan and return to heat. Add tomatoes.
  • Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until tomatoes start to break down and turn saucy, about 5 min. Stir in onions for the last 3 min of cooking. Serve sauce over chicken.


Calories 483, Protein 29 g, Carbohydrates 6 g, Fat 38 g, Fibre 2 g, Sodium 309 mg.

Wine Pairings

Pair it with: A punchy pinot.
This ripe, round pinot grigio is far removed from those of Italian origin. Californian offerings tend to show more weight and viscosity but still maintain a crispness that works well with the spice and tomato of this dish.
Our pick: 2010 Big House The Birdman Pinot Grigio, California, $14.

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