Cajun Blackened Chicken Thighs with Sautéed Bell Peppers

In a small bowl, combine 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Cajun seasoning blend.

Pat 1.75 pounds of chicken thighs dry with paper towels. Trim any excess fat if desired, but leave some for flavor.

Generously coat both sides of the chicken thighs with the Cajun seasoning, pressing it in to adhere well. Let the seasoned chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

While the chicken is resting, slice 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, and 1 medium onion into thin strips.

Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add 2 tablespoons of olive oil to the skillet.

Carefully place the seasoned chicken thighs in the hot skillet, smooth side down first. Cook for 5-6 minutes on the first side until deeply blackened, then flip and cook for another 4-5 minutes until cooked through (internal temperature of 175°F). The outside will be dark and crusty while the inside remains juicy.

Transfer the cooked chicken to a plate and tent with foil to keep warm.

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the sliced bell peppers and onions.

Sauté the vegetables for 6-8 minutes, stirring occasionally, until they are tender but still slightly crisp.

Pour 1/4 cup of chicken broth into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

Add 1 tablespoon of fresh lime juice to the peppers and stir to combine.

Serve the blackened chicken thighs over the sautéed bell peppers and onions. Garnish with 2 tablespoons of chopped fresh cilantro.