Name: Spicy Southern Chicken & Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 pieces boneless, skinless chicken breasts (about 1 to 1 1/2 pounds, patted dry); 2 teaspoons Cajun seasoning (plus extra to taste); 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon paprika; to taste Salt and black pepper; 2 teaspoons olive oil (divided (1 teaspoon for seasoning, 1 teaspoon for searing)); 4 tablespoons butter (melted in skillet); 1/2 piece yellow onion (thinly sliced); 2 pieces bell peppers (sliced (any color)); 1 stalk celery (diced); 1/4 cup all-purpose flour; 2 cups chicken broth (low-sodium preferred); 1 teaspoon chicken bouillon powder

Jump to Recipe

Creamy, juicy, and packed with bold Cajun flavor, Spicy Southern Chicken & Gravy is the kind of comfort food that hugs you from the inside out. This skillet supper delivers tender seared chicken smothered in a rich, peppery gravy with sautéed onions, bell peppers, and celery — the classic trinity of Southern flavor. Fun fact: many Southern kitchens use a simple roux as the backbone for gravy, and the aroma alone can make dinner guests late because they keep sniffing the pot!

This recipe stands out for its simplicity and speed — most of the work happens in one skillet, and cleanup is minimal. It’s family-friendly enough for a weeknight, yet flavorful enough to impress company. If you love hearty skillet meals, try pairing this with other favorites from the blog — find more inspiring chicken ideas in our chicken recipes section for more weeknight winners: chicken recipes. Ready to make something comforting and exciting? Let’s get cooking!

What is Spicy Southern Chicken & Gravy?

What exactly is Spicy Southern Chicken & Gravy? Think of it as Southern-style comfort with a kick — seared chicken breasts bathed in a creamy, roux-thickened gravy spiked with Cajun seasonings and studded with sautéed veggies. Why the spicy label? Because a little Cajun seasoning goes a long way to wake up the dish. Ever wonder why it feels so lovingly nostalgic? Maybe because, as the old saying goes, “the way to a man’s heart is through his stomach.” Who can argue with that? So whether you call it old-school Southern or modern comfort food, this dish is warm, bold, and very welcome at the table. Try it and see why everyone keeps coming back for seconds.

Why You’ll Love This

There are three big reasons this recipe becomes a fast favorite. First, the highlight: a silky, flavorful gravy that clings to every bite of chicken and rice or potatoes, giving you creamy, peppery comfort with each forkful. Second, cost-saving: using pantry staples like flour, chicken broth, and a simple spice blend keeps grocery bills low while delivering maximum flavor — a budget-friendly dinner that doesn’t taste cheap. Third, the toppings and add-ins — seared vegetables and optional parsley or extra Cajun seasoning — add texture, color, and freshness so every bite is interesting.

If you enjoy creamy Cajun dishes, this is a cousin to our Cheesy Cajun Garlic Chicken Rotini Skillet but leaner and saucier for that spoonable gravy experience: cheesy Cajun skillet. Trust me — you’ll want to make this one again and again. Go on, preheat the skillet!

How to Make:

Quick Overview

This recipe is easy because it cooks mostly in one skillet and uses straightforward techniques: sear, sauté, build a roux, and whisk in broth to make gravy. Expect a balance of textures — crisp edges on the chicken, soft caramelized vegetables, and a creamy, slightly thickened sauce. The standout element is the roux-based Cajun gravy that ties everything together.

Approximate time: 10 minutes prep, 20–25 minutes cooking, total about 30–35 minutes.

Ingredients

3 boneless, skinless chicken breasts (about 1 to 1 1/2 pounds), patted dry
2 teaspoons Cajun seasoning (plus extra to taste), divided
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
2 teaspoons olive oil, divided (1 teaspoon for seasoning, 1 teaspoon for searing)
4 tablespoons butter (melted in skillet)
1/2 yellow onion, thinly sliced
2 bell peppers, sliced (any color)
1 celery stalk, diced
1/4 cup all-purpose flour
2 cups chicken broth (low-sodium preferred)
1 teaspoon chicken bouillon powder

Directions

Prep & Season the Chicken: Pat chicken breasts dry and drizzle with 1 teaspoon olive oil. Season both sides with 2 teaspoons Cajun seasoning, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, and salt and black pepper to taste. Let rest 5 minutes while you heat the pan.
Sear the Chicken: Heat a large skillet over medium-high heat and add the remaining teaspoon of olive oil. Add the chicken breasts and cook 3–4 minutes per side until golden and fully cooked (internal temp 165°F/74°C). If breasts are thick, reduce heat and finish cooking covered for a couple minutes. Remove chicken from skillet and set aside.
Sauté the Veggies: Lower heat to medium. Add 4 tablespoons butter to the same skillet. Toss in the sliced onion, bell peppers, and diced celery. Sauté for 4–5 minutes, stirring occasionally, until veggies are soft and slightly caramelized.
Make a Roux: Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables and stir well, letting it cook for 2–3 minutes while stirring constantly so the flour doesn’t burn. The flour should take on a light golden color.
Build the Gravy: Gradually whisk in 2 cups chicken broth so there are no lumps. Add 1 teaspoon chicken bouillon powder and extra Cajun seasoning to taste. Whisk continuously and simmer until smooth and thickened, about 2–4 minutes. Adjust salt and pepper if needed.
Finish the Dish: Shred or chop the cooked chicken, then stir it back into the skillet with the gravy. Simmer everything together for 2–3 minutes until heated through and the gravy reaches your desired thickness. If gravy is too thick, add a splash of broth or water.
Serve: Spoon the saucy Cajun chicken over fluffy rice, creamy mashed potatoes, or even warm biscuits. Garnish with extra Cajun seasoning or fresh parsley if you like.

Spicy Southern Chicken & Gravy

What to Serve With

Pair this dish with classic sides that soak up the gravy. Fluffy white rice or buttery mashed potatoes are perfect for catching every last spoonful. Warm buttermilk biscuits or crusty country bread work wonderfully for sopping. For a fresh contrast, serve a simple green salad with a tangy vinaigrette or coleslaw to cut the richness. For drinks, iced tea, a citrusy lemonade, or a crisp lager complement the dish nicely.

Top Tips for Perfecting

Even cooking: Pound chicken breasts to even thickness if needed so they cook uniformly in the 3–4 minute sear per side.
Spice balance: Start with the listed Cajun seasoning and add a little more at the end if you want more heat; it’s easier to add than take away.
Roux care: Stir the flour immediately after adding and keep it moving to prevent burning. A lightly golden roux gives the best flavor without a raw flour taste.
Thinning the gravy: If the gravy gets too thick, whisk in warm broth or a splash of milk to loosen it without losing creaminess.
Make-ahead: Sear the chicken ahead of time and refrigerate. Reheat gently in the gravy to avoid overcooking the chicken.
Vegetarian tweak: Replace chicken with seared portobello slices and use vegetable broth for a vegetarian option.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool to room temperature before sealing.

Freezing: This gravy-and-chicken dish freezes well. Place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally and adding a splash of chicken broth or water if needed to loosen the gravy. You can also reheat single portions in the microwave in 30-second intervals, stirring between blasts to ensure even heating.

FAQs

What can I use instead of chicken breasts?
You can use boneless, skinless chicken thighs for more juiciness and flavor. Adjust searing time slightly — thighs may need an extra minute per side.

Can I make this gluten-free?
Yes. Substitute a gluten-free all-purpose flour or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added to simmering broth to thicken the gravy.

How do I make it less spicy for kids?
Reduce the Cajun seasoning by half and add a pinch more paprika and garlic powder for flavor without the heat. Serve with cooling sides like mashed potatoes or a yogurt-based slaw.

Is this dish suitable for meal prep?
Absolutely. Portion into containers with rice or potatoes for grab-and-go lunches. Keep gravy separate if you prefer, and reheat gently.

Can I use store-bought rotisserie chicken?
Yes. If using rotisserie chicken, skip searing and add shredded chicken to the skillet when building the gravy, letting it warm through for 2–3 minutes.

Conclusion

This Spicy Southern Chicken & Gravy is a weeknight hero — quick, comforting, and full of bold flavor. It’s simple enough for busy evenings and special enough for company, meaning you’ll reach for it again whenever you want a satisfying, homemade meal. If you enjoyed this skillet-style gravy, you might also like this slower, hands-off version in the Crock Pot Chicken and Gravy recipe for a set-it-and-forget-it option: Crock Pot Chicken and Gravy – Spicy Southern Kitchen. For another spicy, saucy comfort dish with pasta, check out this tasty Spicy Southern Chicken Spaghetti: Easy Spicy Southern Chicken Spaghetti. Give it a try, share with loved ones, and enjoy every savory spoonful!