Easy Cajun Smothered Chicken Recipe
Cajun Smothered Chicken is juicy chicken in a spicy, creamy gravy. Cooked in just 35 minutes, it’s quick, easy, and tastes amazing every single time!
We’ve made this Cajun Smothered Chicken recipe family-friendly by keeping the spices mild, making it a perfect chicken dinner for the whole family.
Have you ever stared at your fridge, wondering what to make for dinner?
You’re tired of the same old meals and need something easy, tasty and not a total time-suck in the kitchen.
That’s why I made this Cajun Smothered Chicken recipe.
Inspired by the Southern US, I’ve made a family-friendly version that’s the perfect solution to your daily dinner dilemma: it’s easy to make, packed with bold flavors and doesn’t require hours of cooking time.
Even the picky eaters in my house ask for seconds – trust me, it’s that good!
In this recipe, I’ll show you how to whip up a creamy, mildly spiced cajun gravy (no dairy!) and perfectly tender chicken in just over 30 minutes.
Why You’ll Love This Cajun Smothered Chicken Recipe
- Big flavor, no dairy
- Weeknight-friendly – Simple ingredients, slow-cooked flavor in a fraction of the time
- Fuss-free cooking – no complicated steps, just simple, homemade comfort food
Key Ingredients
- Chicken breasts: Use skinless, boneless chicken for this recipe. Slice the chicken breasts in half through the side to create two thinner pieces of chicken from each breast.
- Brown onion: Dice it quite finely for this recipe, similar in size to the bell peppers and celery.
- Bell peppers
- Celery
- Cajun seasoning:
- Smoked paprika
- Garlic powder
- Onion Powder
- Cayenne pepper: This gives the spice mix some kick, so use sparingly if you don’t want a hot and spicy meal.
- Dried parsley
- Garlic cloves: I throw in fresh garlic and the garlic powder in the Cajun spice mix because more garlic = more flavor. Trust me, it’s so worth it!
- All purpose flour (plain flour)
- Oil: Any neutral oil is fine. We’re going to use it fry the chicken and vegetables.
- Chicken broth/stock: I make my stock from a cube, but any liquid chicken stock works fine. Use whatever you have on hand.
- Cornstarch: This is optional, used to thicken the sauce at the end of the cooking time. In the UK, it’s known as cornflour.
Variations and Substitutions
- Chicken: You can also use skinless, boneless chicken thighs instead of chicken breasts.
- Cajun spices: Swap the spice mix with a convenient, ready-made ‘Cajun Seasoning’ to save time. Alternatively, you could use Creole seasoning for a similar result.
- Dried parsley: I recommend using the dried parsley in the spice mix, but if you also have fresh parsley, sprinkle some on the top when serving to enhance the final dish.
- Worcestershire sauce: I absolutely LOVE Henderson’s Relish in place of Worcestershire sauce, so if you can get hold of some, get some!
How to Make Cajun Smothered Chicken: Step by Step
Find the full ingredients list and instructions in the recipe card at the bottom of this page.
Step 1 – Slice the Chicken: Start by slicing each chicken breast horizontally through the middle, creating two thinner pieces from each breast. Thinner chicken pieces cook more evenly and quickly.
Step 2 – Coat the Chicken: Cover the chicken slices with the Cajun spice mix in a large bowl. Toss the chicken gently until it’s evenly coated with the seasoning. This will give the chicken a nice, flavorful crust when you brown it.
Step 3 – Heat the Oil: In a large, lidded frying pan, heat 2 tablespoons of oil over medium-high heat. You need the oil hot enough to quickly sear the chicken but not so hot that it burns. You can test the oil by sprinkling a little flour in the pan—it should sizzle immediately.
Step 4 – Dredge and Brown the Chicken: Add 3 tablespoons all-purpose flour to a plate or bowl. Cover the chicken pieces in the flour, lightly coating each piece. Shake off any excess flour. Once the oil is hot, add the chicken to the pan, turning it occasionally until golden brown on all sides (this takes about 5-7 minutes).
Step 5 – Remove the Chicken: Once browned, remove the cooked chicken from the pan and set it aside on a plate.
Step 6 – Cook the Vegetables: If your pan looks dry, drizzle in a little more oil. Then, add the chopped onion, bell peppers, celery, and garlic. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften. They don’t need to be fully cooked at this point, as they’ll continue to cook in the sauce.
Step 7 – Add the Flour: Sprinkle 1 tablespoon of flour over the vegetables, and stir to coat. Cook for 1-2 minutes, allowing the flour to absorb the oil and vegetables’ moisture. The flour should begin to turn a light brown color, and you’ll notice the smell of cooked flour, which means it’s ready. Using a wooden spoon, scrape off any stuck-on bits on the bottom of the pan.
Step 8 – Pour in the Broth and Worcestershire Sauce: Carefully pour the chicken broth into the pan, followed by the Worcestershire sauce. Stir to break up any lumps of flour so you get a nice smooth gravy at the end. The liquid should start to bubble gently as it heats.
Step 9 – Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to medium-low. Let it simmer for 2-3 minutes. This step also helps the sauce thicken a bit before you add the chicken back in.
Step 10 – Add the Chicken Back in: Add the browned chicken back into the pan, nestling it into the sauce. Cover the pan with a lid and let it simmer on medium heat for 15-20 minutes, or until the chicken is fully cooked. You can check the chicken’s internal temperature using a meat thermometer—it should reach 165°F (75°C).
Step 11 – Thicken the Gravy (If Needed): If the gravy hasn’t thickened to your liking, you can make a quick cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the sauce. Allow it to simmer for another minute or two until it reaches the desired consistency.
Step 12 – Season and Serve: Taste the gravy and add salt and pepper as needed. The Worcestershire sauce adds saltiness, so taste before you add more seasoning. Serve the chicken and gravy with rice, and garnish with chopped fresh parsley for a pop of color and extra flavor.
Tips for Success
Use a Meat thermometer
To make sure your chicken is cooked thoroughly, use an instead-read thermometer. The internal temperature should reach 165°F/75°C.
Customise the spice level
If you like it spicier, increase the cayenne pepper in the Cajun seasoning mix. Alternatively, you can leave it out entirely if you want less heat.
Cut the Chicken
Slice the chicken breasts in two, horizontally across the middle. This will ensure they cook quickly and evenly.
Serve Cajun Smothered chicken with: boiled white rice | olive oil mashed potatoes | slow cooker collard greens | burned broccoli
How to Store Cajun Chicken
Store Cool to room temperature, place in an airtight container, and keep in the fridge for up to 3-4 days. To freeze, transfer to a freezer safe container and freeze for up to 3 months.
Reheat Heat in a saucepan on the stove until fully heated through. Test the internal temperature with a meat thermometer. It should read 165°F / 75°C.
Frequently Asked Questions
Yes. Bone-in thighs or breasts can be used for extra flavor. Just be sure to adjust the cooking time as bone-in cuts usually take longer to cook. Check the internal temperature with a meat thermometer to make sure the chicken reaches 165°F / 75°C.
If you don’t have a meat thermometer, cut the thickest part of the chicken to check if the juices run clear and the meat is no longer pink.
Yes this can be made ahead. Fully cook the chicken and gravy and store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop before serving.
Looking for more easy dairy free dinner recipes?
Check out these delicious options:
- Slow Cooker German Beef Goulash
- Instant Pot Pork Chops & Gravy
- Easy Sweet Baked Pork Chops
- Dairy Free Chicken Pie
If you make this Cajun Smothered Chicken recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Easy Cajun Smothered Chicken Recipe
Ingredients
- 2 large skinless, boneless chicken breasts
- 1 large onion chopped
- 2 bell peppers any color, chopped
- 2 sticks celery chopped
- 2 cloves garlic minced
- 4 tablespoons all-purpose flour divided (about 30g)
- 2 tablespoons oil about 30ml
- 2 cups chicken stock 480ml
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornflour for thickening, as needed
- salt and pepper, to taste
For the Cajun Spice Mix
- 2 teaspoons smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼-½ teaspoon cayenne pepper adjust to taste
Instructions
- Slice the chicken breasts horizontally to create 2 thin slices from each breast.
- Add the chicken and Cajun spice mix to a large bowl. Toss the chicken until it's evenly coated in the spices.
- Heat 2 tablespoons of oil in a large, lidded frying pan over medium-high heat.
- Put 3 tablespoons flour on a plate or in a bowl and dredge the chicken. Shake off any excess flour.
- Brown the chicken in the pan, turning it often to get all sides (about 5-7 minutes). Once browned, remove the chicken and set it on a plate.
- If the pan looks dry, add a little more oil. Then, add the chopped vegetables and garlic. Cook for 3-5 minutes until they start to soften.
- Sprinkle 1 tablespoon of flour over the vegetables and stir to coat. Cook for 1-2 minutes until the flour takes on a light brown color.
- Carefully pour in the chicken stock and Worcestershire sauce, stirring to break up any lumps.
- Bring the sauce to a simmer, then lower the heat to medium and let it simmer for 2-3 minutes.
- Add the browned chicken back into the pan, cover with a lid, and cook for 15-20 minutes, until the chicken is cooked through. Use a meat thermometer to check – the chicken should reach 165°F or 75°C.
- At the end of the cooking time, if the gravy isn’t thick enough, make a cornstarch slurry (see notes) and stir it into the sauce. Let it cook for another minute or two until thickened.
- Taste and season with salt and pepper as needed.
- Serve with rice and garnish with fresh parsley.
Notes
-
- Chicken: You can also use skinless, boneless chicken thighs instead of chicken breasts.
- Cajun spices: Swap the spice mix with a convenient, ready-made ‘Cajun Seasoning’ to save time. Alternatively, you could use Creole seasoning for a similarly bold and flavorful result.
-
- Thicken the gravy: Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and pour into the gravy. Heat for 1-2 minutes until thickened.
-
- Storage: Cool to room temperature, place in an airtight container, and keep in the fridge for up to 3-4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
- Reheating: Heat in a saucepan on the stove until fully heated through. Test the internal temperature with a meat thermometer. It should read 165°F / 75°C. If the gravy is too thick, loosen with a little extra water or stock.
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The sauce with this cajun chicken is SO good! We eat this often and love it!