This Cajun Chicken and Gravy is based on my Easy Chicken and Gravy recipe, with my homemade Cajun seasoning added for extra flavor. It still has tender pan-seared chicken and a creamy onion and pepper gravy, just with a little more spice and depth. Everything cooks in one skillet (love that!), so it’s still a simple, comforting dinner that comes together without much fuss, but a whole lot of flavor!
Ingredients & Substitutions
- Chicken: I used boneless skinless chicken breasts, but chicken thighs also work well. Just swap in an equal amount. Keep in mind, cooking time may vary depending on thickness.
- Seasonings: The chicken is seasoned with salt, pepper, paprika, garlic powder, onion powder, and Cajun seasoning for a simple base layer of flavor.
- Cajun seasoning: This recipe uses my homemade Cajun Seasoning for extra flavor and a little spice. You can also use store-bought Cajun seasoning if that’s what you have on hand. Adjust the amount slightly depending on how spicy or salty your blend is.
- Flour: Used to dredge the chicken and help thicken the gravy. A 1:1 gluten-free flour blend should also work if needed.
- Onion: Yellow onion adds sweetness as it cooks down. White onion can be used if that’s what you have.
- Garlic: Fresh garlic gives the gravy a bold flavor. Garlic powder can be substituted in a pinch, but use less.
- Chicken broth: Adds savory depth to the gravy. Chicken stock works as well, and low-sodium broth is a good option if you want more control over salt.
- Heavy cream: Makes the gravy rich and creamy. You can swap milk for a lighter version or skip it for a more traditional gravy.
- Worcestershire sauce: Adds extra savory depth and rounds out the flavor.
- Cayenne pepper: Adds a little heat to the gravy. You can adjust the amount to taste or leave it out if you prefer a milder dish. A few dashes of hot sauce can also be used instead.
- Lemon juice: A small amount is added at the end to brighten the gravy and balance the richness. Fresh lemon juice works best, but bottled can be used if needed. This step is optional, but it adds a nice finishing touch.
- Parsley: Fresh parsley is optional, just for garnish and a bit of color before serving.
FAQs
Is this Cajun chicken and gravy spicy?
It has a mild to medium heat, depending on your Cajun seasoning and how much cayenne you use. You can reduce or skip the cayenne for a milder version.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work great in this recipe. Just use the same amount and adjust cooking time as needed since thighs may take slightly longer.
Can I make this ahead of time?
Yes. You can make the chicken and gravy ahead, then store it in the fridge and reheat gently on the stove. You may need to add a splash of broth or cream when reheating to loosen the sauce.
Why do you dredge the chicken in flour?
Dredging the chicken in flour helps it brown nicely in the skillet and also helps thicken the gravy later as it simmers. It gives the sauce a richer, slightly thicker texture.
Can I use store-bought Cajun seasoning?
Yes. Store-bought Cajun seasoning works just fine. You can also use my homemade Cajun Seasoning if you want more control over flavor and spice.
How to Serve Cajun Chicken and Gravy
This Cajun chicken and gravy is best served warm with something that can soak up all that creamy sauce. Some of my favorite ways to serve it are:
- Mashed potatoes: The classic choice. The gravy spooned over fluffy mashed potatoes makes a full comfort meal.
- Rice: A simple way to stretch the meal and soak up every bit of the Cajun gravy.
- Egg noodles: A hearty option that turns this into an easy skillet pasta-style dinner.
- Biscuits: Try my butter swim biscuits or buttermilk biscuits, perfect for scooping up extra gravy.
- Vegetables on the side: Roasted parmesan green beans, roasted Brussels sprouts, or a simple side salad help balance the richness of the dish.
How to Store & Reheat Cajun Chicken and Gravy
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently on the stovetop over low heat or in the microwave until heated through. Add a splash of chicken broth or cream if needed to loosen the gravy.
Cajun Chicken and Gravy
Ingredients
Chicken
- 4 boneless skinless chicken breasts, or 2 large breasts halved horizontally
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- ½ cup (62.5 g) all-purpose flour
- 2 tablespoons extra virgin olive oil
Cajun Onion & Pepper Gravy
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 teaspoons garlic, minced
- 2 tablespoons (62.5 g) all-purpose flour
- 2 cups (16 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream
- ½ teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper, or more to taste
- 1 to 2 teaspoons fresh lemon juice, for brightness at the end
- Fresh parsley, chopped, for garnish
Instructions
Chicken
- If the chicken breasts are thick, pound them to about ½ to ¾ inch thickness for even cooking.
- Season both sides generously with salt, black pepper, paprika, garlic powder, onion powder, and Cajun seasoning.
- Place the flour in a shallow bowl. Lightly dredge the chicken, shaking off excess.
- In a large skillet over medium heat, add the oil. Once hot, add the chicken and cook for 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
Cajun Gravy
- In the same skillet, add the butter.
- Once melted, add the sliced onions and bell peppers. Cook, stirring occasionally, for 8 to 10 minutes until softened.
- Stir in the garlic and cook for about 30 seconds.
- Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 to 3 minutes until lightly golden.
- Slowly pour in the chicken broth while whisking continuously to keep the gravy smooth. Bring to a gentle simmer and cook for 4 to 5 minutes until slightly thickened.
- Stir in the heavy cream, Worcestershire sauce, and cayenne.
- Return the chicken to the skillet, nestling it into the gravy. Spoon gravy over the top.
- Reduce heat to low, cover, and simmer for 5 to 8 minutes, or until the chicken is fully cooked to an internal temperature of 165°F and the gravy has thickened.
- Remove from heat and stir in the fresh lemon juice for brightness. Let rest for a few minutes, then garnish with chopped parsley.
Did you make this recipe?
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