Spicy Southern Chicken & Gravy
Creamy, juicy, and packed with bold Cajun flavor, this skillet supper delivers tender seared chicken smothered in a rich, peppery gravy with sautéed onions, bell peppers, and celery.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 3 pieces boneless, skinless chicken breasts about 1 to 1 1/2 pounds, patted dry
Seasonings
- 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
Vegetables
- 1/2 piece yellow onion thinly sliced
- 2 pieces bell peppers sliced (any color)
- 1 stalk celery diced
Gravy Base
- 1/4 cup all-purpose flour
- 2 cups chicken broth low-sodium preferred
- 1 teaspoon chicken bouillon powder
Instructions
- Prep & Season the Chicken: Pat chicken breasts dry and drizzle with 1 teaspoon olive oil. Season both sides with Cajun seasoning, onion powder, garlic powder, 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.
Notes
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.