YumVerseEats
Cajun Smothered Chicken
A Louisiana-style Cajun smothered chicken braised low and slow in a rich onion gravy.
RECIPE AT A GLANCE
20
min
Active Time
50
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the floured chicken builds the fond that flavors the gravy. A slow simmer in that gravy is what makes the chicken meltingly tender.
Quick Fixes
Gravy too thick: thin with a splash of broth.
Gravy too thin: simmer uncovered a few minutes.
Ingredients
Protein
Seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
Sauce
• 4 cloves garlic, minced
• 2½ cups low-sodium chicken broth
Vegetables
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
Topping
How to Make It
1
Pat chicken dry and season with Cajun seasoning, salt, and pepper.
2
Dredge chicken lightly in flour, reserving 2 tablespoons of flour for the gravy.
3
Heat oil in a large skillet over medium-high. Brown chicken skin-side down 4 minutes, flip and brown 3 minutes more, then transfer to a plate.
4
Add onion, bell pepper, and celery to the skillet. Cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly pour in the broth, whisking smooth. Stir in smoked paprika and thyme.
6
Return chicken to the skillet and spoon gravy over. Cover and simmer on low 25 to 30 minutes until tender.
7
Top with green onions and serve.
Store
Store up to 3 days; the gravy thickens as it chills.
Reheat
Reheat gently on the stovetop, loosening the gravy with a splash of broth.
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MORE READER FAVORITES
15
min active
·
35
min total
10
min active
·
25
min total
10
min active
·
420
min total
20
min active
·
45
min total
Avo's Tip
Don't rush the browning — that dark fond at the bottom of the pan is where the gravy gets its flavor.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What does smothered mean?
Smothering is a Louisiana method of browning meat, then simmering it low in a gravy of onions and seasonings until tender.
• Bone-in or boneless?
Bone-in thighs give the richest gravy, but boneless thighs work and cook a little faster.
• What should I serve it over?
Spoon it over white rice or mashed potatoes to soak up the gravy.
Cajun Smothered Chicken
Ingredients
—
—
4 bone-in skin-on chicken thighs, about 2 lb
—
—
1 tablespoon Cajun seasoning
—
—
½ teaspoon kosher salt
—
—
¼ teaspoon black pepper
—
—
¼ cup all-purpose flour
—
—
3 tablespoons neutral oil
—
—
1 large yellow onion, sliced
—
—
1 green bell pepper, sliced
—
—
2 celery stalks, sliced
—
—
4 cloves garlic, minced
—
—
2½ cups low-sodium chicken broth
—
—
1 teaspoon smoked paprika
—
—
½ teaspoon dried thyme
—
—
2 tablespoons sliced green onions
Instructions
1
Pat chicken dry and season with Cajun seasoning, salt, and pepper.
2
Dredge chicken lightly in flour, reserving 2 tablespoons of flour for the gravy.
3
Heat oil in a large skillet over medium-high. Brown chicken skin-side down 4 minutes, flip and brown 3 minutes more, then transfer to a plate.
4
Add onion, bell pepper, and celery to the skillet. Cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly pour in the broth, whisking smooth. Stir in smoked paprika and thyme.
6
Return chicken to the skillet and spoon gravy over. Cover and simmer on low 25 to 30 minutes until tender.
7
Top with green onions and serve.
20
min
active
50
min
total
4
servings
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