Introduction

Hey friend! You know those nights when you just crave something warm, comforting, and bursting with flavor, but you don’t want to spend hours in the kitchen? Yep, me too! That’s where this Cozy Cajun Chicken & Gravy recipe comes in. It’s like a big, warm hug in a bowl (or on a plate!). It feels special enough for a Sunday dinner, but trust me, it’s easy and quick enough for even the busiest weeknight. Get ready to fall in love with this simple skillet meal!

Why You’ll Love This Recipe

Fast: Ready in under 30-40 minutes!
Easy: Simple steps using pantry staples.
Giftable: (Okay, maybe not this one specifically, but the idea of comfort food is a gift!) Let’s swap this for something more fitting… Super Satisfying!
Crowd-Pleasing: Everyone will ask for seconds.

Ingredients

Gather ’round, let’s talk about what we need. These are all super simple ingredients you probably have on hand, or can easily grab at the store.

3 boneless, skinless chicken breasts: Our protein base! You can slice these however you like – cubes, strips, or even leave them whole and slice later.
½ yellow onion, sliced: Adds that essential savory depth.
2 bell peppers, sliced: Use your favorite colors! I usually go for green and red for a classic look.
1 celery stalk, diced: Part of the “holy trinity” of Cajun/Creole cooking! Adds a lovely subtle flavor.
4 tablespoons butter: For richness and helping build that amazing gravy base.
2 teaspoons olive oil: Great for getting our skillet hot and ready.
2 teaspoons onion powder: Boosts the onion flavor.
2 teaspoons garlic powder: Because you can never have too much garlic!
1 teaspoon paprika: Adds color and a gentle, sweet pepper flavor.
2 teaspoons Cajun seasoning: This is where the magic happens! Use your favorite blend.
¼ cup all-purpose flour: Our thickening agent for the gravy.
2 cups chicken broth: The liquid base for our luscious gravy.
1 teaspoon chicken bouillon powder: An extra little secret weapon for boosting that chicken flavor in the broth.
Extra Cajun seasoning, to taste: For that final flavor adjustment at the end.

How to Make It

Alright, let’s get cooking! This really comes together so quickly once you start.

Prep the Chicken: Start by slicing your chicken breasts into whatever size pieces you prefer. I like bite-sized cubes for this dish. Pop them in a bowl and sprinkle a bit of that delicious Cajun seasoning over them. Give it a little toss to make sure they’re coated and ready to soak up flavor.
Brown the Chicken: Grab your largest skillet – a cast iron or heavy-bottomed one is perfect here if you have it! Heat up your olive oil and 2 tablespoons of the butter over medium-high heat. Once the butter is melted and bubbly, add your seasoned chicken pieces. Cook them until they’re nicely browned on all sides and cooked through. This usually takes about 6-8 minutes depending on your heat and chicken size. Once they’re done, take the chicken out and set it aside on a plate for a moment.
Sauté the Veggies: Add the remaining 2 tablespoons of butter right into the same skillet. Don’t wipe it clean – we want all those delicious browned bits from the chicken! Add your sliced onion, bell peppers, and diced celery. Stir them around and let them cook until they start to soften, which usually takes about 5-7 minutes. They should look tender and slightly translucent.
Make the Roux: Now for the gravy base! Sprinkle the flour over the softened vegetables in the skillet. Stir it constantly for 2-3 minutes. You’re essentially cooking the raw flour taste out. This mixture of butter, veggies, and flour is your roux, and it’s the key to a smooth, thick gravy. It might look a little pasty, that’s okay!
Whisk in the Broth: Slowly, I mean gradually, start whisking in your chicken broth. Add a little bit at a time, whisking constantly to make sure there are no lumps. Once you’ve added about half the broth and whisked until smooth, you can add the rest a bit faster. Whisk in the chicken bouillon powder too. Keep whisking as it heats up – you’ll see it start to thicken into a beautiful gravy. Patience is key here for a lump-free result!
Add the Seasonings: Once the gravy is smooth and thickened, stir in the onion powder, garlic powder, paprika, and the initial 2 teaspoons of Cajun seasoning (the stuff you didn’t use on the chicken). Give it a good stir to combine.
Bring Back the Chicken: Gently return the cooked chicken pieces to the skillet, nestling them down into that glorious gravy and veggies.
Simmer & Mingle: Let everything simmer together over low heat for just a few minutes. This allows the flavors to meld and the chicken to warm through and soak up some of that gravy goodness.
Taste and Adjust: Give it a taste! This is your chance to make it perfect. If you want more of that spicy kick, add a little extra Cajun seasoning now, stirring it in well. Season with salt and pepper if needed (Cajun seasoning can be salty, so taste first!).

Substitutions & Additions

This recipe is super forgiving and easy to customize! Here are a few ideas:

Different Protein: Swap chicken breast for boneless, skinless chicken thighs (they stay even more moist!). You could also use cooked sausage (like Andouille or smoked sausage) – slice it and add it when you add the vegetables to brown slightly.
Spice Level: Want it spicier? Add a pinch of cayenne pepper along with the other dry seasonings, or use a hot Cajun seasoning blend. Less spice? Use a mild blend and go light on the extra seasoning at the end.
Add More Veggies: Feel free to toss in other quick-cooking veggies like sliced mushrooms, zucchini, or even a can of diced tomatoes (drain them first!). Add them when you sauté the onion and peppers.
Creamy Gravy: For an extra rich gravy, stir in a splash of heavy cream or a tablespoon of cream cheese at the end.

Tips for Success

Making this dish is pretty straightforward, but here are a couple of things I’ve learned along the way:

Don’t Rush the Roux: Make sure you cook the flour with the butter and veggies for that full 2-3 minutes. This cooks out the raw flour taste and helps the gravy thicken properly.
Whisk Gradually: When adding the broth, pour slowly and whisk constantly to avoid lumps. If you do get a few, keep whisking; they often smooth out as the gravy simmers.
Cook Veggies Until Soft: You want those onions, peppers, and celery to be tender before adding the flour, otherwise, they’ll be crunchy in your finished dish.
Prep Ahead: You can slice the chicken and chop the vegetables ahead of time and keep them stored separately in the fridge. This makes dinner even faster!

How to Store It

Lucky you, leftovers of this dish are fantastic! Let the Cajun Chicken & Gravy cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, gently warm it on the stovetop over low heat, or in the microwave. You might need to add a splash of extra chicken broth or water if the gravy has thickened too much.

FAQs

Got questions? Let’s see if I can help!

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs work wonderfully and often stay a bit more moist. Just slice them and cook them the same way.

Q: Is this recipe very spicy?
A: The spice level depends entirely on the Cajun seasoning blend you use and how much extra you add at the end. Most commercial blends have a moderate kick, but you can control it easily by adding less or more to taste.

Q: What should I serve with this?
A: Oh, so many options! It’s amazing served over rice (white or brown), mashed potatoes, or even noodles. A side of simple steamed green beans, corn on the cob, or crusty bread is also perfect for soaking up that delicious gravy!

Q: Can I make this dairy-free?
A: Yes! Use a dairy-free butter substitute instead of butter.

Enjoy Your Cozy Cajun Comfort!

There you have it – a simple, flavorful, and incredibly cozy Cajun Chicken & Gravy that’s perfect for any night of the week. I hope you love making (and eating!) it as much as I do. Let me know how it turns out for you in the comments below!

Cozy & Easy Cajun Chicken & Gravy

A warm, comforting, and flavorful skillet meal that's quick enough for a weeknight but feels special enough for Sunday dinner. Easy steps using pantry staples result in a super satisfying, crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Equipment

Skillet Largest, cast iron or heavy-bottomed recommended
Whisk
bowl
Plate

Ingredients

Main Ingredients

3 boneless, skinless chicken breasts
0.5 yellow onion sliced
2 bell peppers sliced, favorite colors
1 celery stalk diced
4 tablespoons butter
2 teaspoons olive oil
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
2 teaspoons Cajun seasoning (initial amount)
Extra Cajun seasoning to taste
0.25 cup all-purpose flour
2 cups chicken broth
1 teaspoon chicken bouillon powder

Instructions

Prep the Chicken: Slice chicken breasts into desired pieces (e.g., bite-sized cubes). Place in a bowl and sprinkle with a bit of Cajun seasoning. Toss to coat.
Brown the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until nicely browned on all sides and cooked through (6-8 minutes). Remove chicken and set aside on a plate.
Sauté the Veggies: Add the remaining 2 tablespoons of butter to the same skillet (do not wipe clean). Add sliced onion, bell peppers, and diced celery. Cook, stirring, until softened (5-7 minutes).
Make the Roux: Sprinkle flour over the softened vegetables in the skillet. Stir constantly for 2-3 minutes to cook out the raw flour taste. This mixture forms the roux.
Whisk in the Broth: Gradually whisk in chicken broth, adding a little at a time and whisking constantly to prevent lumps. Once half the broth is added and smooth, add the rest faster. Whisk in chicken bouillon powder. Keep whisking as it heats and thickens into a gravy.
Add the Seasonings: Once the gravy is smooth and thickened, stir in the onion powder, garlic powder, paprika, and the initial 2 teaspoons of Cajun seasoning.
Bring Back the Chicken: Return the cooked chicken pieces to the skillet, nestling them into the gravy and veggies.
Simmer & Mingle: Let everything simmer together over low heat for a few minutes to meld flavors and warm the chicken through.
Taste and Adjust: Taste the dish. Add extra Cajun seasoning if a spicier kick is desired, stirring well. Season with salt and pepper if needed.

Notes

Tips for Success: Don't rush the roux, cook flour for 2-3 minutes. Whisk broth gradually to avoid lumps. Cook veggies until soft before adding flour. You can slice chicken and chop vegetables ahead of time. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed.