Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy

Six golden-brown andouille stuffed chicken thighs covered in a thick, seasoned gravy sit in a black cast iron skillet on a wooden surface.

5 from 1 vote

Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy

Juicy chicken thighs stuffed with smoky andouille, sautéed vegetables, and savory cornbread or dried bread, baked until golden and served with Cajun pan gravy.

Prep Time30

Cook Time1

Stuffing Cooling Time5

Total Time1 35

Course: Dinner, Main Course

Cuisine: Cajun-Inspired, Southern

Keyword: andouille stuffed chicken thighs, bread stuffing, Cajun pan gravy, stuffed chicken, Sunday dinner

Servings: servings

Equipment

Large oven-safe skillet
Mixing bowl
Cutting board and knife
Tongs
Whisk
Kitchen twine or toothpicks
Instant-read thermometer

Ingredients

For the chicken

6 large boneless skin-on chicken thighs (about 2½–3 pounds total)
1 tablespoon olive oil
2 teaspoons Cajun seasoning such as AB’s Bayou Seasonin’, divided
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon garlic powder

For the andouille stuffing

6 ounces fully cooked smoked andouille sausage finely diced
1 tablespoon unsalted butter
⅓ cup finely diced yellow onion
¼ cup finely diced green bell pepper
¼ cup finely diced celery
2 garlic cloves minced
½ teaspoon dried thyme
1 cup crumbled day-old savory cornbread or any plain dried bread cut into small cubes
¼ cup low-sodium chicken broth plus more as needed
2 tablespoons chopped fresh parsley

For the Cajun pan gravy

2 tablespoons reserved pan drippings supplemented with unsalted butter if needed
2 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme
Cajun seasoning and black pepper to taste
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 400°F. Set out a large oven-safe skillet and kitchen twine or toothpicks.
Brown the diced andouille over medium heat for 4–5 minutes, stirring occasionally.
Add the butter, onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Stir in garlic, thyme, and ½ teaspoon Cajun seasoning; cook for 30 seconds.
Remove from heat. Fold in the cornbread or dried bread and parsley. Start with 2 tablespoons broth, adding more a tablespoon at a time until the stuffing holds together without becoming wet. Spread in a shallow bowl and cool for about 5 minutes, until comfortable to handle. Wipe out the skillet.
Pat chicken dry and open flat, skin-side down. Gently pound thicker areas if needed without tearing the skin. Combine the remaining 1½ teaspoons Cajun seasoning with paprika, black pepper, and garlic powder. Sprinkle one-third of the mixture inside the thighs.
Place approximately ¼ cup stuffing in each thigh. Fold the meat around it with skin outside and secure with twine or toothpicks. Avoid overfilling; bake extra stuffing separately in a greased dish. Season the outside with the remaining seasoning mixture.
Heat olive oil in the skillet over medium heat. Sear thighs skin-side down for 4–5 minutes until golden and releasing easily. Work in batches if needed. Turn skin-side up, seams underneath.
Bake uncovered for 25–35 minutes, allowing additional time for larger thighs. Confirm both the thickest part of the chicken and the center of the stuffing reach at least 165°F; separately baked extra stuffing must also reach 165°F. Transfer to a platter and rest while making gravy.
Return the hot skillet carefully to medium heat. Leave 2 tablespoons fat in the pan, adding butter if needed, and retain the browned bits. Whisk in flour and cook 1–2 minutes. Gradually whisk in broth, scraping up browned bits. Add Worcestershire and thyme. Simmer 4–6 minutes until thickened. Taste before adding Cajun seasoning or pepper.
Remove all twine or toothpicks. Spoon gravy underneath or around the chicken to keep skin crisp. Garnish with parsley and serve with mashed potatoes or rice.

Video

Notes

Add broth gradually so the stuffing holds together without becoming wet.
Check both the chicken and stuffing centers for at least 165°F before serving.
Remove all twine or toothpicks and put gravy around the chicken to protect the browned skin.

Estimated per one-sixth recipe using 2¾ lb boneless skin-on thighs, plain bread cubes and a Tony Chachere’s seasoning reference. All listed fats and gravy are counted; reserved pan drippings are already included, not added twice. Extra broth, butter, seasoning and garnish are excluded.

Nutrition