Name: Chicken Étouffée Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breast, cut into 1-inch dice; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 Tablespoons vegetable oil; ¼ cup salted butter; ¼ cup all-purpose flour; 2 ribs celery, small diced; 1 green bell pepper, small diced; 1 small sweet onion, small diced; 4 cloves garlic, minced; 2 cups chicken stock; 14.5 ounce can petite diced tomatoes; 1 Tablespoon Worcestershire sauce; 1 bay leaf; 2 teaspoons Creole seasoning; 2 teaspoons smoked paprika; ½ teaspoon kosher salt; ½ teaspoon black pepper; 4 green onions, thinly sliced; Hot sauce, to taste

Jump to Recipe· 3.9 from 12 reviews

If you love the rich, comforting flavors of traditional Cajun cooking, you are going to adore this Chicken Étouffée Recipe. This version swaps out shrimp for tender, juicy chicken, nestled in a silky Creole sauce brimming with aromatic vegetables and just the right kick of spice. It’s a soulful dish that brings warmth and bold taste to your dinner table with every spoonful, perfect for gathering friends and family around for an unforgettable meal that’s truly down-home delicious.

Ingredients You’ll Need

Inside a white pot with a blue outside, there is a mix of chopped green bell peppers and onions that are cooked with a reddish-brown seasoning. On top of this mixture, there is a central pile of finely chopped light yellow garlic pieces. The texture of the cooked vegetables looks soft and slightly oily, with some spices sticking to the side of the pot. The pot sits on a round wooden base, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Chicken Étouffée Recipe relies on simple, fresh ingredients that work together to create a deeply satisfying depth of flavor. Each component plays its part, from the seared chicken adding hearty protein to the vegetable trio creating texture and balance, all rounded out by the smoky, spicy Creole seasoning that defines this classic.

2 pounds boneless skinless chicken breast: Diced into 1-inch pieces for quick, even cooking and tender bites.
¼ teaspoon kosher salt: Enhances the natural flavors without overpowering the dish.
¼ teaspoon black pepper: Adds mild heat and complexity to the chicken seasoning.
2 Tablespoons vegetable oil: For searing the chicken to a beautiful golden brown, locking in moisture.
¼ cup salted butter: The foundational fat for your roux, bringing richness and silkiness.
¼ cup all-purpose flour: Combined with butter to make the roux that thickens and flavors the sauce.
2 ribs celery, small diced: Offers a subtle crunch and fresh, slightly bitter undertone.
1 green bell pepper, small diced: Adds sweetness and vibrant color to the mix.
1 small sweet onion, small diced: Creates the savory base and natural sweetness.
4 cloves garlic, minced: Infuses the sauce with warm, aromatic depth.
2 cups chicken stock: Builds a flavorful, moist body for the sauce.
14.5 ounce can petite diced tomatoes: Introduces subtle acidity and texture to balance richness.
1 Tablespoon Worcestershire sauce: Brings umami and a subtle tang that deepens flavor.
1 bay leaf: Imparts a gentle herbal note throughout the cooking process.
2 teaspoons Creole seasoning: The heart of the dish, packing it with authentic Southern spice and warmth.
2 teaspoons smoked paprika: Adds smoky sweetness and color that make each bite irresistible.
½ teaspoon kosher salt: Seasoning balance to bring all flavors forward.
½ teaspoon black pepper: A little extra pepper to keep the lip-tingling heat alive.
4 green onions, thinly sliced: Added at the end for fresh, bright contrast and a bit of crunch.
Hot sauce, to taste: Optional but highly recommended to personalize the heat level.

How to Make Chicken Étouffée Recipe

Step 1: Season and Sear the Chicken

Begin by seasoning your diced chicken with kosher salt and black pepper. This simple step is crucial because it ensures every bite of chicken is tasty and well-seasoned. Heat your vegetable oil in a large pot or Dutch oven over medium heat. Sear the chicken in batches, avoiding overcrowding, until each piece is lightly golden brown on all sides. This not only locks in moisture but also adds beautiful depth of flavor through caramelization. Once seared, transfer the chicken to a plate and set aside.

Step 2: Make the Roux

Without wiping out the pot, melt the salted butter over medium heat. This will pick up all those savory browned bits left from the chicken and infuse your sauce with extra flavor. Slowly whisk in the all-purpose flour, stirring continuously for about 10 minutes until the mixture turns a warm peanut butter color. This careful cooking of the roux is essential to develop the nutty aroma and rich color that makes the Étouffée sauce so comforting and luscious.

Step 3: Add the Vegetables

Once your roux reaches the perfect hue, add your diced celery, green bell pepper, and sweet onion. Stir everything together and cook until the vegetables soften, about 10 minutes. Their slow cooking unlocks sweetness and mellows any sharp edges, making the sauce irresistibly layered and aromatic.

Step 4: Incorporate Garlic and Liquids

Stir in the minced garlic and cook just until fragrant, about 30 seconds — don’t rush this step because garlic can quickly turn bitter if overcooked. Then, gradually pour in the chicken stock while whisking constantly to keep the sauce smooth and lump-free. Use a spoon or spatula to scrape up any fond (browned bits) stuck on the pan’s bottom; this adds concentrated flavor to your Étouffée sauce.

Step 5: Build Flavors and Simmer

Add the petite diced tomatoes, Worcestershire sauce, bay leaf, Creole seasoning, smoked paprika, salt, and pepper to the pot. Stir these bold ingredients in well to marry their flavors. Bring the sauce to a boil, then return the seared chicken to the pot. Cover and reduce the heat to low, letting everything simmer gently for 15 minutes. This allows the chicken to cook through and absorb those wonderful spices and savoriness. Remember to stir occasionally to prevent sticking.

Step 6: Final Touches and Serve

When the chicken is tender and the sauce has thickened to your liking, remove the bay leaf. Stir in the thinly sliced green onions for a fresh pop of color and mild sharpness, and add hot sauce to taste for that extra zing many love in an Étouffée. Serve the chicken Étouffée piping hot over fluffy white rice to soak up every bit of the rich, seasoned sauce.

How to Serve Chicken Étouffée Recipe

A white bowl filled with three layers: the bottom layer is white steamed rice, the middle layer is a chunky mix of diced green and red bell peppers with diced onions in a light orange sauce, and the top layer has large, thick pieces of cooked chicken that are light golden with a slightly seared texture, all sprinkled with bright green chopped scallions. In the background, there are fresh celery stalks and a glass of iced tea on a white marbled surface. The photo is clear and colorful with a close-up view. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your chicken Étouffée is a fantastic way to elevate the dish visually and flavor-wise. Freshly chopped green onions provide a lovely contrast with their mild crunch and bright flavor. A sprinkle of chopped parsley or a few dashes of hot sauce on top can also add color and an added dimension of taste, making every serving feel special and inviting.

Side Dishes

The beauty of this Chicken Étouffée Recipe lies in its versatility with sides. Classic white rice is the traditional partner and acts as the perfect canvas for the saucy stew. Alternatively, buttery cornbread or a simple green salad can balance the richness with texture and freshness. For an extra touch, consider serving with steamed vegetables or even creamy mashed potatoes for an indulgent combination.

Creative Ways to Present

Looking to impress at your next dinner? Serve the Étouffée in individual ramekins or over a neat mound of rice in a shallow bowl, then drizzle with a bit of extra sauce and garnish. You could also turn this dish into an elegant entrée by pairing it with crusty French bread for dipping or stuffing it into warm pita pockets for a Creole-inspired sandwich that’s bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this Chicken Étouffée Recipe, no worries — it keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day meal even more delicious.

Freezing

Chicken Étouffée freezes well! Transfer cooled leftovers into freezer-safe containers or heavy-duty freezer bags. Make sure to label them with the date and freeze for up to 3 months. When ready, thaw overnight in the refrigerator for best results.

Reheating

To reheat, warm the Étouffée gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken stock or water if the sauce has thickened too much. Microwaving is also fine; just cover and heat in short bursts, stirring in between until warmed through.

FAQs

Can I use other types of chicken for this recipe?

Absolutely! While boneless skinless chicken breasts are the go-to for this Chicken Étouffée Recipe for their tenderness and even cooking, you can also use thighs if you prefer darker meat, which will add extra juiciness and richness.

Is this dish spicy? Can I adjust the heat?

The Creole seasoning and optional hot sauce provide a moderate level of heat, but you can easily dial it up or down to your taste. Start with less hot sauce and add more gradually — this recipe is very flexible.

What if I don’t have Creole seasoning on hand?

You can make a simple substitute by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, oregano, salt, and black pepper. This mix will capture the essence of Creole flavor for your dish.

Can I make this recipe vegetarian or vegan?

While this particular Chicken Étouffée Recipe highlights chicken, you could swap the chicken for plant-based proteins like tofu or mushrooms and use vegetable stock instead of chicken stock to create a delicious vegetarian or vegan étouffée alternative.

How long does it take to make this dish?

This recipe takes about 55 minutes total, including 10 minutes for prep and 45 minutes for cooking. It’s an easy-to-follow recipe that delivers deep, rich flavors without hours in the kitchen.

Final Thoughts

There’s something truly special about making this Chicken Étouffée Recipe in your own kitchen — it’s a celebration of flavors that feels authentically southern and comforting to the soul. Whether you’re craving a cozy weeknight dinner or a dish to impress friends, this recipe will quickly become a favorite. So grab your skillet, gather those simple ingredients, and dive into the delicious world of Cajun cooking with this standout étouffée dish!