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The completed Southern Cajun Smothered Chicken, richly coated in gravy with herbs, served hot straight from the skillet.
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5 from 48 votes

Cajun Smothered Chicken (GF and DF)

Enjoy Southern cuisine with this mouth-watering Cajun Smothered Chicken recipe. It's a perfect fusion of Cajun spices and juicy chicken simmered in homemade gravy. The best part is it is gluten-free and dairy free. It is the ultimate comfort food that you can feel good about.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: cajun food, cajun smothered chicken, clean eating, comfort food, dairy free dinners, gluten free dinners, smothered chicken, southern food
Servings: 6
Calories: 255kcal
Author: Natalie Perry
Cost: 30

Equipment

  • large skillet
  • Meat Tenderizer (optional)
  • cutting board
  • Sharp Knife
  • Measuring Spoons and Cups
  • Wooden Spoon or Spatula
  • Mixing Bowls

Ingredients

  • 2 lbs Boneless Skinless Chicken Breasts organic and thin sliced
  • 2 TB Avocado Oil
  • 1 teaspoon Sea Salt
  • ½ teaspoon Cracked Black Pepper
  • 2 TB Cajun Seasoning
  • 1 Onion Thinly Sliced
  • 1 Red Bell Pepper Thinly Sliced
  • 1 Green Bell Pepper Thinly Sliced
  • 3 Garlic Cloves Minced
  • 2 cups Bone Broth
  • 1 TB Corn Starch non-GMO
  • Parsley for garnish

Instructions

  • Season chicken breasts with salt, pepper, and Cajun seasoning and rub it in gently.
  • Heat oil in a large skillet on medium heat. Add the chicken breasts and cook until golden brown on both sides (4-5 minutes per side). Remove the chicken and set aside.
  • In the same skillet, add onions, bell peppers, and garlic. Saute until tender (approx 5 min).
  • Add bone broth to the skillet with the vegetables. Bring to a simmer. Stir in cornstarch to thicken the sauce slightly.
  • Return the chicken to the skillet. Cover and simmer on low heat for 10-15 minutes.
  • Garnish with parsley. Serve hot .

Notes

*A trick for creating a gravy that thickens easily, premix the cornstarch with cold water. This is called creating a slurry.
*Heat the gravy on low and stir continuously to allow it to thicken evenly without clumping.
*Be sure to avoid overcooking the chicken initially. Simply brown on each side for 4-5 minutes and it will continue to cook in the gravy slowly. 

Nutrition

Calories: 255kcal | Carbohydrates: 7g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 597mg | Potassium: 724mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 45mg | Calcium: 24mg | Iron: 1mg