Cajun Smothered Chicken Recipe

Chicken thighs in a cast iron skillet with onions, bell peppers, and celery in a light broth.

Tender chicken slowly simmered with onions, bell peppers, celery, and Cajun seasoning in a rich, savory broth. This one-skillet stovetop meal is packed with classic Cajun flavor and is delicious served over rice.

Course Main Dishes

Cuisine Cajun

Prep Time 10

Cook Time 30

Resting Time 20

Total Time 1

Servings servings

Calories 982kcal

Author Diane Gail

Ingredients

1 1/2 teaspoon granulated garlic
1 1/2 teaspoon cayenne pepper
1 teaspoon onion powder
3/4 teaspoon smoked paprika
3/4 teaspoon salt
1/4 cup all-purpose flour
4 chicken thighs boneless, skinless
2 tablespoons olive oil
2 tablespoons salted butter
3 large garlic cloves pressed
1 small yellow onion chopped
1 red bell pepper chopped
1 large celery stalk chopped
2 cups chicken broth

US Customary - Metric

Instructions

Whisk together the granulated garlic, onion powder, cayenne pepper, smoked paprika, and salt in a small bowl until evenly combined.
Rub half of the seasoning mixture evenly over the boneless, skinless chicken thighs. Set aside and let rest for 15 minutes.
Add the remaining seasoning mixture to the flour and whisk to combine.
Coat each chicken thigh in the seasoned flour, shaking off excess.
Heat oil in a large cast iron skillet over medium to medium-high heat. Add the chicken and cook until browned and about 80–90% cooked through. Remove from the skillet and set aside.
Reduce heat to medium. Add butter to the skillet, then add the pressed garlic and cook briefly until fragrant.
Add the chopped onion, bell pepper, and celery. Cook until softened and semi-tender, stirring and scraping up browned bits from the pan.
Pour in the chicken broth and bring to a gentle simmer. Simmer for 10 minutes, allowing the sauce to reduce slightly.
Return the chicken to the skillet and simmer for an additional 10 minutes, or until the chicken is fully cooked and the sauce has thickened.
Serve hot, spooning sauce over the chicken, or serve over rice or noodles, if desired.

Notes

Use boneless, skinless chicken thighs for the most tender results and a naturally thickened sauce.
Red, yellow, or orange bell peppers are recommended for their sweeter flavor. Green bell peppers will give the sauce a sharper taste.
Cook the garlic only until fragrant to prevent bitterness in the finished sauce.
The sauce thickens naturally as it simmers, so additional flour is not needed.
Taste the sauce before serving and adjust the salt if needed, as the flavors become more concentrated during cooking.

Nutrition