Cajun Gravy is a traditional brown gravy made extraordinary with your favorite Cajun/Creole spices left behind in the skillet where the chicken cooked.
The latest addition to our collection of Cajun and Creole recipes is this simple, but amazing gravy. You’ll find it to be a satisfying topping for not only the chicken, but for rice, biscuits, mashed potatoes and more!
…and Chicken
We’ve made it to be a companion to to chicken because we believe that good gravy can only be made with pan drippings. Our basic “How to Make Gravy from Scratch” always starts with the juices left behind from cooking meat.
Tomato Gravy just wouldn’t be the same unless you make it in the skillet where you’ve first cooked your breakfast meat. Ham, bacon or sausage all work equally well, but they are the very basis of the flavor.
And so it goes. The chicken is cooked first and then the gravy is made in the same skillet. If you were making Cajun Steak Bites and wanted a gravy you could follow this recipe for just the gravy portion.
Ingredient and Substitutions
The seasonings we chose to use are the same as the ones in our Grilled Blackened Chicken. But, of course, this time the chicken is cooked in a skillet.
The full list follows with exact proportions in the recipe card at the bottom:
- Chicken – boneless chicken breast
- Vegetable Oil – we recommend canola
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Oregano – dried
- Cayenne pepper – optional for a punch of heat
- Black pepper – freshly ground is always best
- Salt – we like to use a coarse salt
- Water or stock for the gravy
- Milk – use whatever you have on hand from skim to whole milk
- Flour – plain all purpose
How to make it:
- Start with washed chicken that has been patted dry and pounded to an even thickness, about ½ inch.
- Mix up all the spices and sprinkle onto both sides of the chicken evenly, patting.
- Heat the oil in a heavy skillet (preferably cast iron) over medium heat.
- Cook chicken about 3-4 minutes per side or just until juices run clear and then remove from skillet and set aside on a plate, turning the skillet down to low.
- Mix the water or stock and milk and whisk in the flour until smooth.
- Add the flour mixture to the skillet and stir until thickened, being sure to scrape the bottom to release the pan drippings.
- If desired the juices drained from the chicken can be added to the gravy for extra flavor.
Trips and Tricks
- Always pound boneless chicken breast with a mallet to ensure evenly thick pieces that get done at the same time.
- Use a cast iron skillet or other heavy type that will leave behind drippings. A slick non-stick surface won’t work well.
- If using a salted stock be sure to adjust your salt accordingly.
A few things that might come in handy
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A 10 inch cast iron skillet is perfect for this recipe and many others in our Cast Iron collection.
A mallet is a handy tool to have in your kitchen. We use ours often for pounding chicken to an even thickness.
A whisk is invaluable for getting the lumps out of gravy and liquid mixtures.
Cajun Gravy and Chicken
Ingredients
For the Chicken
- 1.5 pounds boneless chicken breast
- 1½ teaspoons smoked paprika
- ¾ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon black pepper
- 1½ teaspoons salt
- 1 Tablespoon vegetable oil
For the Gravy
- ¾ cup water or stock
- ¾ cup milk any type
- 3 Tablespoons all purpose flour
Instructions
For the Chicken
- Pound the washed and dried chicken to evenly thick pieces of about ½ inch thickness.
- Mix all seasonings and sprinkle evenly on both sides of chicken. Pat.
- Heat oil in heavy skillet over medium heat and then add chicken.
- Cook 3-4 minutes per side, or until juices run clear.
- Set aside on a plate.
For the Gravy
- Whisk liquids and flour until smooth.
- Add to skillet that has cool slightly and the heat reduced to low.
- Stir and cook until thickened, making sure to scrape bottom and sides for pan drippings.
Notes
- If salted stock is used adjust salt in spice mixture accordingly to taste.
- Juice from rested chicken can be added to gravy for additional flavor
- A heavy skillet is best. For best results do not use a thin, non-stick skillet.
Nutrition
More Cajun and Creole Recipes
Gen says
What a delicious combination of spices! Can’t wait to try this with pork, too. Thanks for the wonderful
recipe.
Michelle says
My kids wanted chicken and gravy and I stumbled upon this recipe — so glad that I did! The flavours were amazing, will make it again soon.
Beth says
I’m a fan of anything with gravy, and I love cajun and creole flavors. This is the perfect chicken recipe!
Jen says
This was a huge hit at my house!! Will definitely make it again and again!
Aimee Mars says
This looks incredibly comforting! The spice blend alone sounds delicious and overall it’s an easy dish. I can’t wait to try it.
Andrea says
This flavor packed cajun gravy and chicken sounds like a marvelous meal for my family.
Anjali says
Omg this cajun gravy is so much more flavorful than regular traditional gravy!! I’m going to be making this version from now on!
Tayler says
I made this chicken and gravy last night for dinner and it was wonderful! A total hit for my whole family!
Jess says
I could lick the bowl clean…so yummy!