Spicy Southern Chicken and Gravy
Seared Cajun seasoned chicken breasts in a silky gravy of onion, bell pepper, and celery, served over rice, mashed potatoes, or biscuits.
Equipment
- Large skillet
- Whisk
- Meat thermometer
- Cutting board
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts
- 2 tsp Cajun seasoning plus extra to taste
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 pinch salt
- ¼ tsp black pepper
- 2 tsp olive oil divided
- 4 tbsp butter
- ½ cup yellow onion thinly sliced
- 2 bell peppers sliced, any color
- 1 celery stalk diced
- ¼ cup all purpose flour
- 2 cup low sodium chicken broth
- 1 tsp chicken bouillon powder
Instructions
Cooking
- Season. Dry the chicken, rub with 1 teaspoon of the oil, and coat with the Cajun seasoning, onion powder, garlic powder, paprika, salt, and pepper.
- Sear. Cook the chicken in the remaining oil for 3 to 4 minutes per side until 165 F inside, then set aside.
- Saute. Melt the butter and cook the onion, peppers, and celery until soft.
- Thicken. Stir in the flour for 2 to 3 minutes, then whisk in the broth and bouillon until thick and smooth.
- Combine. Chop the chicken, return it to the gravy, and simmer until heated through.
- Serve. Spoon over rice, mashed potatoes, or biscuits and garnish with parsley.
Notes
Substitutions: Use boneless chicken thighs in place of breasts.
Tips: Add the broth gradually and whisk constantly for a smooth gravy.
Storage: Refrigerate for 3 to 4 days or freeze for 2 to 3 months and reheat to 165 F. Nutrition does not include rice, potatoes, or biscuits.