Cajun Chicken & Gravy Recipe
The Cajun Chicken & Gravy Recipe is rich, warm and full of bold flavor. It is pure comfort food. This dish uses simple spices.
Ingredients
- Boneless chicken breasts – 4 medium
- Cajun seasoning – 2 tablespoons
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Paprika – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 2 tablespoons
- Butter – 2 tablespoons
- All-purpose flour – 2 tablespoons
- Chicken broth – 2 cups
- Heavy cream – ½ cup
- Onion sliced – 1 medium
Instructions
Season the Chicken
- Pat chicken dry with paper towels. Coat both sides with Cajun seasoning, garlic powder, onion powder, paprika, salt and pepper evenly.
Heat the Pan
- Heat olive oil in a large skillet over medium heat. Let it get hot but not smoking.
Sear the Chicken
- Place chicken in the hot pan. Cook five minutes per side. The outside should look golden and crisp. Remove chicken and set aside.
Cook the Onion
- Add butter to the same pan. Add sliced onion. Cook for three minutes. Stir often until soft and lightly golden.
Make the Roux
- Sprinkle flour over onions. Stir constantly for one minute. This removes raw flour taste and thickens gravy later.
Add the Broth
- Slowly pour in chicken broth. Whisk while pouring. Scrape the pan bottom. This adds deep flavor to the gravy.
Add the Cream
- Pour in heavy cream. Stir gently. Let the gravy simmer. It should thicken after three minutes.
Return the Chicken
- Place chicken back into the skillet. Spoon gravy over each piece. Lower heat and simmer for ten minutes.
Check Doneness
- Check chicken inside. It should be fully cooked. The gravy should coat the spoon nicely.
Optional Oven Hold
- If needed, keep warm in the oven at 200°F (95°C). Cover lightly. This step is optional.
Notes
- Use fresh Cajun seasoning for strong flavor.
- Do not crowd the pan while searing.
- Whisk gravy slowly to avoid lumps.
- Add broth if gravy gets too thick.
- Taste before serving and adjust salt.