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Cajun Comfort
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.
Ingredients
Protein
• 4 bone-in skin-on chicken thighs, about 2 lb
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 2½ cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
Topping
• 2 tablespoons sliced green onions
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.
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.
Ingredients
Protein
• 4 bone-in skin-on chicken thighs, about 2 lb
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 2½ cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
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.
Swaps
No chicken broth? Use the same amount of vegetable broth.
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.
Quick Fixes
Gravy too thick: thin with a splash of broth.
Gravy too thin: simmer uncovered a few minutes.
Want deeper color: cook the flour an extra minute before adding broth.
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