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Skillet of Cajun Chicken and Gravy on a wooden table from overhead.
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Cajun Chicken and Gravy

This Cajun Chicken and Gravy is an easy skillet dinner made with tender pan-seared chicken and a creamy onion and pepper gravy. It’s based on my easy chicken and gravy recipe, with Cajun seasoning added for extra flavor and a little heat!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Keyword: Cajun Chicken and Gravy
Servings: 4 people
Calories: 583kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 583kcal