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Cajun smothered chicken thighs browned with tender vegetables including diced celery, onion, and green bell pepper and a bay leaf in a cast iron pan.

Delicious Cajun Smothered Chicken!

Grace Stewart (This was inspired by and adapted from a recipe from Rouse's Cajun Issue Magazine)
One pot easy and delicious Cajun dish which your whole family will enjoy! Try this mouthwatering Cajun Smothered Chicken today!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour 4 minutes
Total Time 1 hour 14 minutes
Course Main Course
Cuisine Cajun, louisiana
Servings 2 servings
Calories 1033 kcal

Equipment

  • Covered Cast Iron Pan or Dutch oven

Ingredients
  

  • 2 lb chicken thighs, bone in and skin on
  • ¼ cup all purpose flour
  • 1 tablespoon olive oil
  • ¾ cup chicken broth plus additional if needed (can sub chicken stock)
  • 2 stalks celery diced
  • 1 small onion diced
  • 1 small green bell pepper diced
  • 8 cloves garlic minced (use more or less to suit your tastes)
  • 1 tablespoon Cajun seasoning plus add additional at the end of cooking to taste; can sub Creole seasoning
  • ½ ts salt plus additional to taste
  • ½ ts pepper plus additional to taste
  • 1 bay leaf

Instructions
 

  • Season your chicken with the Cajun seasoning. Then dust each piece with flour and shake off any excess.
    Chicken thighs seasoned and dusted with flour on a white plate
  • Prep your veggies: dice the onion, green bell pepper, and celery. Mince the garlic.
    Diced onion, celery, and green bell pepper with a bay leaf on top
  • Heat the olive oil in a cast iron pan (preferably) on medium heat. Once the pan is very hot, add the chicken and brown on both sides. It should only take 3-4 minutes on each side to brown the chicken.
    browned chicken thighs in a cast iron pan
  • Then add the bay leaf, diced onion, green bell pepper, celery, garlic, salt, pepper, and chicken broth to the pan with the browned chicken. Stir everything around, scraping up any browned bits from the bottom of the pan. Bring this to the boil on medium-high heat, and then lower the heat to a simmer. Cover, and cook for approximately one hour. Check it every 20 minutes or so and stir during these checks. Add a little additional broth if you feel like there is not enough gravy. If there is too much gravy, you can cook some of it off by removing the cover for the last 20 minutes.
    Chicken thighs covered with diced onion, green bell pepper, celery, and garlic
  • After the hour, taste and adjust the seasoning by adding salt, pepper, and additional Cajun seasoning to your tastes.
    Cajun Smothered Chicken cooking in a cast iron pan
  • Bon appetit!!
    Cajun Smothered Chicken in a cast iron pan

Notes

Serve this Cajun Smothered Chicken with some hot cooked white rice.  Be sure to spoon lots and lots of the tender veggies and delicious gravy on top of your chicken and rice!
Enjoy this most delicious dish, courtesy of Louisiana Cajun Country!
 

Nutrition

Calories: 1033kcalCarbohydrates: 26gProtein: 68gFat: 72gSaturated Fat: 19gPolyunsaturated Fat: 15gMonounsaturated Fat: 32gTrans Fat: 0.3gCholesterol: 378mgSodium: 944mgPotassium: 1235mgFiber: 4gSugar: 4gVitamin A: 2347IUVitamin C: 37mgCalcium: 96mgIron: 5mg
Keyword cajun food, chicken thighs, smothered chicken
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