Louisiana Chicken
Dive into the bold and vibrant flavors of Louisiana with this hearty Louisiana Chicken recipe! Featuring tender, bone-in chicken thighs seared to golden perfection and simmered in a luscious, spice-infused tomato cream sauce, this dish captures the essence of classic Creole cooking. A fragrant medley of the "holy trinity"—onions, bell peppers, and celery—blends seamlessly with garlic, smoked paprika, and cayenne for just the right amount of heat. Finished with a splash of heavy cream and served over fluffy white rice, this one-pan wonder promises rich, comforting flavors in every bite. Perfect for an impressive weeknight dinner or a celebratory meal, it’s a soulful taste of the South you won’t want to miss!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion (finely diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 4 cloves garlic cloves (minced)
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 14.5 ounces canned diced tomatoes (with juice)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes or until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter to the pan. Once the butter is melted, add the diced onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, cayenne pepper, oregano, and thyme. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes (with their juice) and chicken broth to the pan, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken thighs to the pan, nestling them into the sauce. Cover and cook on low heat for 25 minutes, or until the chicken is fully cooked through and tender.
Remove the lid and stir in the heavy cream and hot sauce. Taste the sauce and adjust the seasoning with more salt or hot sauce as desired.
Simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Garnish with fresh chopped parsley and serve hot over cooked white rice. Enjoy!
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
