Introduction

Hey there, friend! There’s just something about comfort food, isn’t there? It wraps you up like a warm hug on a chilly evening or brings back happy memories of family dinners. And when comfort food also happens to be ridiculously easy and packed with flavor? Well, that’s just kitchen magic! This Cajun Chicken and Gravy recipe is exactly that. It’s soulful, savory, and comes together in one pot (less dishes, hooray!) faster than you might think. Forget complicated steps or fancy techniques – we’re talking simple ingredients creating seriously delicious results. Get ready to add this to your go-to rotation!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights!
Easy: Simple steps, minimal fuss.
Giftable: Though you might not want to share! 😉
Crowd-pleasing: Everyone loves tender chicken in a rich gravy.

Ingredients

Here’s what you’ll need to whip up this cozy goodness:

3 boneless, skinless chicken breasts: We’ll cut these into bite-sized pieces for quick cooking and easy serving.
½ yellow onion, sliced: A fundamental building block of flavor in Cajun cooking.
2 bell peppers, sliced: I love using a mix of colors like red and green for visual appeal and sweet flavor.
1 celery stalk, diced: The final piece of the “Holy Trinity” of Cajun/Creole cooking (onion, bell pepper, celery).
4 tablespoons butter: Adds richness and helps create that perfect roux.
2 teaspoons olive oil: For browning the chicken.
2 teaspoons onion powder: Boosts that onion flavor!
2 teaspoons garlic powder: Can you ever have too much garlic flavor? I think not!
1 teaspoon paprika: Adds color and a mild, sweet peppery note.
2 teaspoons Cajun seasoning: The star of the show! Use your favorite blend.
¼ cup all-purpose flour: Our thickening agent for the luscious gravy.
2 cups chicken broth: The liquid base for our gravy.
1 teaspoon chicken bouillon powder: Just a little extra savory depth, it’s my secret weapon for richer gravy.
Extra Cajun seasoning, to taste: You get to control the final punch of flavor!

How to Make It

Let’s get cooking! Grab your largest pot or Dutch oven and follow these simple steps:

First things first, let’s get the chicken ready. Take those boneless, skinless chicken breasts and cut them into nice, bite-sized pieces. Aim for roughly 1-inch cubes so they cook evenly and quickly.
Now, let’s season that chicken generously! In a bowl, toss the chicken pieces with the onion powder, garlic powder, paprika, and 2 teaspoons of the Cajun seasoning. Make sure every piece gets coated in that flavorful blend.
Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once shimmering, carefully add the seasoned chicken pieces. We want to brown them on all sides, but don’t worry about cooking them all the way through yet – they’ll finish simmering in the gravy. Work in batches if needed to avoid overcrowding the pot, which can steam the chicken instead of browning it. Once browned, remove the chicken from the pot and set it aside on a plate.
Now for the veggies! Add the butter to the same pot (no need to wipe it out – those browned bits add flavor!). Once the butter has melted and is bubbly, add your sliced onion, bell peppers, and diced celery. Cook these down, stirring occasionally, until they’ve softened up nicely, which should take about 5-7 minutes. They’ll become fragrant and slightly translucent.
Time to make our roux! Sprinkle the ¼ cup of all-purpose flour directly over the softened vegetables. Stir constantly using a wooden spoon or whisk, making sure the flour coats the veggies and mixes with the butter and pot drippings. Cook this flour mixture for 2-3 minutes, stirring constantly. You’re basically cooking out the raw flour taste, and it should turn a pale blonde color. Don’t let it burn!
Now, let’s make that gravy! Gradually whisk in the chicken broth, pouring it in slowly while continuously whisking. This helps prevent lumps. As you pour and whisk, make sure to scrape the bottom of the pot to loosen up any delicious browned bits (called fond) that might be stuck there – that’s pure flavor!
Stir in the chicken bouillon powder and add a little extra Cajun seasoning to taste. Give it a good stir. Bring the gravy mixture up to a gentle simmer, continuing to stir. As it heats, you’ll notice it starting to thicken up thanks to our roux.
Return the browned chicken pieces back into the pot with the gravy and vegetables. Nestle them in so they’re submerged in the sauce.
Reduce the heat to low, put a lid on the pot, and let everything simmer together gently for 15-20 minutes. This allows the chicken to finish cooking through and the flavors to meld beautifully. The gravy should thicken further as it simmers. Give it a stir halfway through just to make sure nothing is sticking. You’re looking for the chicken to be cooked through (no pink inside!) and the gravy to be at your desired thickness.

Substitutions & Additions

Want to play around with the recipe? Go for it! Here are a few ideas:

Spice Level: This recipe is flavorful but not overly spicy depending on your Cajun seasoning blend. If you like more heat, add a pinch of cayenne pepper along with the other seasonings, or a dash of your favorite hot sauce at the end.
Veggies: Feel free to add other veggies like sliced mushrooms, zucchini, or even some corn kernels in the last few minutes of simmering.
Chicken Thighs: Boneless, skinless chicken thighs work wonderfully here too! They tend to stay even more moist and have a richer flavor.
Creamy Gravy: For an extra rich gravy, stir in a splash (about ¼ cup) of heavy cream or half-and-half right at the very end of simmering.
Serving Suggestions: This is heavenly served over fluffy white rice, creamy mashed potatoes, or even egg noodles. Don’t forget some crusty bread for soaking up that amazing gravy!

Tips for Success

Don’t Rush the Roux: Cooking the flour for 2-3 minutes helps get rid of that raw flour taste and ensures a smooth gravy. Keep stirring!
Gradually Add Broth: Pouring the broth in slowly while whisking is key to a lump-free gravy.
Scrape the Pot: Those browned bits on the bottom of the pot after browning the chicken are packed with flavor. Make sure to scrape them up when you add the broth!
Don’t Overcrowd the Pot: When browning the chicken, cook in batches if your pot isn’t big enough to give the chicken space. This ensures browning, not steaming.
Simmer Gently: Low and slow simmering keeps the chicken tender and gives the flavors time to meld.
Prep Ahead: You can chop all your veggies ahead of time and store them in the fridge until you’re ready to cook.

How to Store It

Leftovers of this Cajun Chicken and Gravy are absolutely delicious (sometimes even better the next day as the flavors deepen!). Let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, or in the microwave. If the gravy is too thick after refrigerating, you can add a splash of chicken broth or water while reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay even more moist. Just cut them into bite-sized pieces as directed.

Is this recipe very spicy?

The spice level depends largely on the Cajun seasoning blend you use. Most store-bought blends have some heat, but it’s usually mild to medium. You can easily adjust the heat by adding more or less Cajun seasoning, or by including a pinch of cayenne pepper if you like things extra spicy.

What do you recommend serving this with?

This dish is classic served over white rice, mashed potatoes, or egg noodles. A side of crusty bread for dipping in the gravy is also highly recommended!

Can I make this recipe dairy-free?

Yes, you can substitute the butter with an equal amount of olive oil or another plant-based oil. Make sure your Cajun seasoning blend doesn’t contain dairy (most do not), and check the chicken bouillon powder as well.

Easy One-Pot Cajun Chicken and Gravy

A soulful, savory, and easy comfort food recipe featuring tender chicken in a rich gravy, all made in one pot.

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Cook Time 20

Equipment

Large pot or Dutch oven

Ingredients

Hauptzutaten

3 boneless, skinless chicken breasts cut into bite-sized pieces
0.5 yellow onion sliced
2 bell peppers sliced, mix of colors like red and green
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 Use your favorite blend
0.25 cup all-purpose flour
2 cups chicken broth
1 teaspoon chicken bouillon powder
Extra Cajun seasoning to taste

Instructions

Cut boneless, skinless chicken breasts into bite-sized pieces (approx. 1-inch cubes).
In a bowl, toss the chicken pieces with onion powder, garlic powder, paprika, and 2 teaspoons of Cajun seasoning until coated.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add seasoned chicken and brown on all sides (cook in batches if needed). Remove chicken and set aside.
Add butter to the same pot. Once melted, add sliced onion, bell peppers, and diced celery. Cook, stirring occasionally, until softened (5-7 minutes).
Sprinkle all-purpose flour over the softened vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste until it turns a pale blonde color.
Gradually whisk in chicken broth, pouring slowly while continuously whisking to prevent lumps. Scrape the bottom of the pot to loosen browned bits.
Stir in chicken bouillon powder and extra Cajun seasoning to taste. Bring the mixture to a gentle simmer, stirring, until it thickens.
Return the browned chicken pieces to the pot, nestling them into the sauce.
Reduce heat to low, cover, and simmer gently for 15-20 minutes, stirring halfway through. Simmer until chicken is cooked through and gravy is desired thickness.

Notes

Why You'll Love This Recipe:
Fast: Perfect for busy weeknights!
Easy: Simple steps, minimal fuss.
Giftable: Though you might not want to share! 😉
Crowd-pleasing: Everyone loves tender chicken in a rich gravy.
Substitutions & Additions:
Spice Level: Adjust heat with cayenne pepper or hot sauce.
Veggies: Add mushrooms, zucchini, or corn kernels.
Chicken Thighs: Can substitute boneless, skinless chicken thighs.
Creamy Gravy: Stir in 1/4 cup heavy cream or half-and-half at the end for richness.
Serving Suggestions: Serve over white rice, mashed potatoes, egg noodles, or with crusty bread.
Tips for Success:
Don't Rush the Roux: Cook flour for 2-3 minutes, stirring constantly.
Gradually Add Broth: Pour slowly while whisking for a lump-free gravy.
Scrape the Pot: Browned bits add flavor.
Don't Overcrowd the Pot: Brown chicken in batches if needed.
Simmer Gently: Low and slow simmering keeps chicken tender.
Prep Ahead: Chop veggies ahead of time.
How to Store It:
Cool completely, transfer to airtight container. Refrigerate for 3-4 days. Reheat gently on stovetop or microwave. Add broth/water if gravy is too thick after chilling.
FAQs:
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work well.
Is this recipe very spicy? Depends on the Cajun seasoning blend; adjustable with cayenne/hot sauce.
What do you recommend serving this with? White rice, mashed potatoes, egg noodles, or crusty bread.
Can I make this recipe dairy-free? Yes, substitute butter with oil and check bouillon/seasoning for dairy.