Cajun Gravy and Chicken

We've made this Cajun gravy 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 we make it in the skillet where we've first cooked our 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 blackened 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.

plate with labelled spices to make grilled blackened chicken.

The full list follows with exact proportions in the recipe card at the bottom:

Chicken - boneless chicken breast
Vegetable Oil - we recommend canola
Cajun seasoning with Smoked Paprika, Onion Powder, Garlic Powder, Oregano, Cayenne pepper, Black pepper, and 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.
Next, 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.
Then, 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.
Last, 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

To start, we always pound boneless chicken breast with a mallet to ensure evenly thick pieces that get done at the same time.
We like to 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.

Variations and Substitutions

Feel free to leave out or cut back on the cayenne pepper if you don't want your gravy to be spicy.
You can use a store bought Cajun seasoning if you prefer, but taste your gravy as you season as these mixes tend to be very salty.

Equipment that might come in handy

A 10 inch cast iron skillet is perfect for this recipe and many others in our Cast Iron collection.

A mallet is one of the handiest tools we have in our 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.

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What to serve with Cajun Gravy and Chicken

This gravy would be incredible spooned over not only the chicken, but also rice and mashed potatoes, so we recommend serving this meal with one of those. It also goes great with Fried Turkey Breast on Thanksgiving day.

This dish would also be great served with a side of Buttermilk Biscuits and Green Beans and Carrots.

Recipe FAQs

How long will Cajun gravy and chicken be good in the refrigerator?

Both will keep for 3-4 days in an airtight container.

Can I freeze Cajun gravy and chicken?

Yes! This meal can be frozen for up to 5 months.

📖 Recipe