Cajun-Spiced Chicken Thighs with Smoky Grits

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs coated in bold Cajun spice, served over creamy stone-ground grits infused with smoked paprika and sharp cheddar. This American-inspired chicken recipe, ready in about 45 minutes, pairs Chicken thighs (bone-in, skin-on), Cajun spice blend, Chicken stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 580 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 (about 2 lbs, 900g) Chicken thighs (bone-in, skin-on)
2 tbsp Cajun spice blend
1/2 cup (120ml) Chicken stock
1 cup (150g) Stone-ground grits
1/2 cup (120ml) Milk
1/2 tsp Smoked paprika
1/4 cup (25g) Sharp cheddar cheese, shredded
1 tbsp Butter
to taste Salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat chicken thighs dry and rub with 2 tbsp Cajun spice blend. Heat 1 tbsp butter in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown, then flip and cook 5 minutes more.
Step 2: Pour 1/2 cup chicken stock into skillet around chicken, cover, and transfer to preheated oven at 375°F (190°C). Bake for 25 minutes until chicken is cooked through.
Step 3: While chicken bakes, combine 1 cup stone-ground grits, 1/2 cup milk, 1/2 tsp smoked paprika, and a pinch of salt in a saucepan. Bring to simmer over medium heat, stirring constantly for 15-20 minutes until thickened. Stir in 1/4 cup shredded cheddar and 1 tbsp butter until melted.