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This Cajun smothered chicken recipe is a celebration of Southern flavors!
It’s got succulent pan-fried chicken in a rich, homemade gravy with lots of sweet peppers and onions to give it over-the-top flavor.
And it’s an easy process with basic ingredients!
So you’ll be able to whip up this chicken dinner any time, whether it’s a busy weeknight or a lazy weekend.
What’s in this Cajun Smothered Chicken Recipe
Everything you need for this recipe can be found at your local grocery store. Nothing fancy!
Here’s what you’ll need to make this Southern smothered chicken recipe:
- Boneless skinless chicken thighs. Yes, you can substitute skinless chicken breasts, but most classic versions of Cajun chicken use thighs.
- Bell peppers. I like to use red and yellow bell peppers for their color and sweetness, but use whatever colors you like.
- Onion
- Celery
- Chicken stock. This imparts more flavor into our homemade gravy than regular chicken broth would.
- All-purpose flour. If you substitute gluten free flour, you could make this a gluten free recipe!
- Garlic
- Onion powder
- Paprika
- Cayenne pepper
- Butter
- Extra virgin olive oil
How to Make Cajun Smothered Chicken
Cook the Chicken
First, combine the dry spices with the flour in a small bowl.
Then, dredge the chicken in the seasoned flour and cook it in a large skillet it until it’s golden brown.
Be sure to keep the excess flour mixture – we’re going to use it to make the gravy later.
If you have a kitchen thermometer, check to see that the chicken has reached an internal temperature of 165 degrees.
If not, plan to cook the chicken on each side for about 10 minutes on medium heat. Cooking times will vary depending on the thickness of the chicken pieces.
Once the chicken is cooked through, remove it onto a separate plate and keep it warm.
Cook the Vegetables
Now, let’s add a little bit of butter to the pan and cook our veggies.
We’re using onions, bell peppers and celery, which are known as the “holy trinity” of Cajun and Creole cooking.
Cook em’ up until the onions and veggies become soft and fragrant.
Make the Gravy
Grab that seasoned flour that we used for the chicken and add it to the sauteed vegetables. Let it cook for about 1 minute, just until the flour is no longer raw.
Then, pour in the chicken stock. Raise the heat until the stock is boiling, and scrape any browned bits off the bottom of the pan. Then, lower the heat to a simmer.
At this point, you should have a rich brown gravy bubbling in the pan.
Add the browned chicken back to the pan and simmer everything in the delicious gravy until it reaches the consistency you prefer.
How to Serve Cajun Smothered Chicken
Try these ideas to round out this comfort food meal:
- Classic Cajun Rice: Serve the smothered chicken over a bed of fluffy white rice or traditional Cajun-style dirty rice. The rice will soak up the rich and savory flavors of the creamy gravy, providing a perfect base for the dish.
- Cornbread: Accompany the Cajun smothered chicken with a side of warm cornbread. The slightly sweet and crumbly texture of cornbread complements the spiciness of the Cajun flavors and adds the perfect contrast to the dish. Try my recipe here.
- Sauteed Vegetables: Prepare a medley of colorful vegetables like bell peppers, onions, and okra. Sauté them in Cajun spices to enhance the overall flavor profile and provide a nutritious and vibrant side dish.
- Collard Greens: Cooked collard greens seasoned with garlic, onions, and a dash of Cajun spice make for a hearty and flavorful side. The slightly bitter taste of collard greens balances well with the bold flavors of the smothered chicken.
- Mashed Sweet Potatoes: Create a sweet and savory side by serving smothered chicken alongside mashed sweet potatoes. The natural sweetness of the potatoes complements the spicy Cajun seasoning, creating a harmonious combination.
- Cajun Coleslaw: Prepare a zesty coleslaw with a Cajun twist. Toss shredded cabbage and carrots in a dressing made with Cajun spices, mayonnaise, and a hint of vinegar. This refreshing side dish adds a cool and crunchy element to the meal.
- Buttered Corn on the Cob: Grill or boil corn on the cob and brush it with Cajun-seasoned butter. The sweetness of the corn pairs well with the spiciness of the creamy Cajun chicken, creating a delicious contrast in flavors.
- Southern-Style Biscuits: Serve this tender chicken dish with freshly baked biscuits. The buttery and flaky texture of the biscuits provides a comforting accompaniment to the bold and spicy chicken dish.
Variations on this Cajun Smothered Chicken Recipe
A few ideas for fun twists on this recipe:
Creole-Inspired Smothered Chicken: Incorporate Creole flavors by adding diced tomatoes and a touch of Worcestershire sauce to the smothered chicken sauce. The combination of Cajun and Creole elements will create a robust and complex flavor profile.
Cajun Beer Braised Chicken: Replace some or all of the chicken broth in the recipe with a flavorful beer (such as a dark ale or lager). The beer will add depth to the sauce and create a rich, malty undertone that complements the Cajun seasoning.
Coconut Milk Cajun Chicken: Add a tropical twist by replacing some of the chicken broth with coconut milk. The coconut milk will impart a creamy texture and a hint of sweetness to the dish, complementing the Cajun spices in a unique way.
Can you make this cajun smothered chicken recipe ahead of time?
This is a great recipe to make ahead! Here are two of the best ways to do it:
1. Prep the Ingredients Ahead of Time: Make your seasoned flour mixture and store it in an airtight container. Slice the bell peppers, onions and celery and keep them in a storage bag in the refrigerator. When you’re ready to cook, your prep work will already be done, saving you about 20-25 minutes.
2. Prep the Entire Dish Ahead of Time: Store the finished dish in an airtight container in the refrigerator. When you want to enjoy it, transfer the entire thing to a baking dish and heat in a warm oven.
How to Store Cajun Smothered Chicken
Store leftovers in an airtight container or large freezer bag in the refrigerator. It will keep for several days.
For longer storage, this dish freezes beautifully. Reheat it directly from frozen by transferring it to a baking dish and placing into a warm oven.
When you make this Cajun smothered chicken recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Cajun-inspired recipes, try these:
- Spicy Cajun Alfredo Recipe (An Easy Pasta Sauce)
- Louisiana Voodoo Fries Recipe (Wingstop Copycat)
- The Best Lobster Po’ Boy Recipe (New Orleans Style)
For more chicken recipes, try these:
- Chicken Marsala Recipe (Cheesecake Factory Copycat)
- The Best Crispy Chicken Thighs Recipe (Keto Friendly)
- Oven Baked Italian Chicken Tenders (No Breading)
The Best Creamy Cajun Smothered Chicken Recipe
Ingredients
- 4 boneless skinless chicken thighs
- 1 yellow onion sliced
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1 celery stalk diced
- 3 cloves garlic minced
- 2 cup chicken stock
- 1/2 cup all purpose flour
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
Instructions
- Combine flour, garlic powder, onion powder, paprika, salt and cayenne pepper in a shallow bowl.
- Heat oil over medium heat in a large nonstick pan. Dredge the chicken in the flour mixture on both sides. Reserve the flour mixture for later in the process.
- Place chicken into the pan and cook, about 10-12 minutes per side, until golden brown and cooked through. (If the pan looks dry, add a little more oil.) Remove the chicken onto a separate plate.
- To the pan, add butter, garlic, onions, celery and peppers. Saute until the vegetables are soft and sizzling.
- Stir in the reserved flour mixture and cook 1-2 more minutes.
- Pour in the chicken stock. Raise the heat to a boil, then reduce to a simmer. Place the chicken back into the pan and simmer until thickened. Serve warm.
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