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.
Servings: 6 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. Transfer to a bowl and let cool 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. 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.
Notes
- Bread substitution: Use 1 cup small cubes or crumbles of any plain dried bread, including French bread, Italian bread, sourdough, white bread, wheat bread, or biscuits. Fine breadcrumbs are not an equal-volume substitute. Add broth gradually to suit the bread.
- Fresh bread: Cut into small cubes and dry at 300°F for 10–15 minutes, tossing halfway through, until dry. Cool before using.
- Skinless thighs: Sear seam-side down first; begin checking after 20 minutes in the oven. Chicken and stuffing must both reach 165°F.
Salt: Use low-sodium broth and taste the stuffing before it touches raw chicken. - Extra stuffing: If it contacts raw chicken or utensils used with raw chicken, bake until its center reaches 165°F.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 40mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg