Cajun Chicken and Gravy

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tablespoons Cajun seasoning blend
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 cups chicken broth (preferably low-sodium)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust for spice level)

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with Cajun seasoning, salt, and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Test the oil by dropping a small amount of flour; it should sizzle.
3. Add the chicken thighs to the skillet and cook for about 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, reduce the heat to medium and sprinkle in the flour, stirring constantly for about 2 minutes until it turns light golden brown.
5. Gradually whisk in the chicken broth and then the heavy cream, ensuring no lumps remain. Whisk until thickened, about 3-5 minutes.
6. Stir in Worcestershire sauce, garlic powder, onion powder, and cayenne pepper, adjusting seasoning as needed.
7. Return the chicken to the skillet, spoon the gravy over it, and let it simmer for a few minutes.
8. Serve the Cajun chicken over rice or pasta, garnished with fresh parsley if desired.