Cajun Smothered Chicken

4.54 from 13 votes

This super comforting dish is made with boneless, skinless chicken breasts that are lightly breaded and pan-fried, then cooked in a mouth-watering gravy with onions, celery, and bell peppers.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: American, Southern American

Servings: servings

Calories: 365kcal

Author: Ashley Boyd

Equipment

12-inch cast-iron skillet

Ingredients

4 tablespoons olive oil extra virgin
2 pounds thinly sliced boneless, skinless chicken breasts see note
Salt and cracked black pepper to taste
½ cup + 2 tablespoons all-purpose flour divided
2 tablespoons butter unsalted
1 small yellow onion sliced into thin strips
1 medium red bell pepper seeded and sliced into thin strips
1 stalk celery sliced into half-moons
3 cloves garlic minced
3 cups chicken stock
1 tablespoon Worcestershire sauce
¼ cup half and half or whole milk
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ - ½ teaspoon cayenne pepper

Instructions

Heat 4 tablespoons of olive oil in a 12-inch cast-iron skillet or large, heavy-bottomed skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Dredge the chicken breasts in flour, lightly coating both sides and shaking off any excess. Place the chicken in the hot oil and cook for 5-7 minutes on both sides until golden brown. Transfer the chicken breasts to a paper towel-lined plate.
Melt two tablespoons of butter in the same skillet. Add the onion, bell pepper, and celery and cook for 3-5 minutes until the veggies begin to soften. Stir the veggies with a wooden spoon, scraping up any brown bits at the bottom of the pan. Add the garlic and cook for another minute until fragrant.
Add two tablespoons of flour to the skillet and cook while stirring for 1-2 minutes. Pour the chicken stock into the skillet while stirring constantly so that lumps do not form. Stir in the Worcestershire sauce and half and half, then add the onion powder, garlic powder, paprika, and cayenne pepper. Lower the heat to medium, season the gravy with salt and pepper to taste, and simmer for 2-3 minutes.
Transfer the chicken breasts back to the skillet with the gravy. Cover and simmer for 15-20 minutes until the gravy has thickened and the chicken is tender. Serve the chicken over white rice with gravy spooned over top. Enjoy!

Notes

You can also slice 3 large chicken breasts in half to give you 6 thinly sliced portions.
Leftover cajun smothered chicken can be stored in an airtight container for up to 3 days.

Nutrition