Buttermilk-Braised Chicken with Andouille and Creole Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs braised in tangy buttermilk with smoky andouille sausage and a medley of Creole flavors, perfect for a comforting Southern-inspired meal. This American Southern-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, buttermilk, andouille sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 American Southern cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 cups buttermilk
8 oz, sliced into 1/2-inch rounds andouille sausage
1 medium, diced yellow onion
1 medium, diced green bell pepper
2, diced celery stalks
4, minced garlic cloves
14 oz can diced tomatoes
2 tbsp Creole seasoning
2 tbsp olive oil
1 cup chicken broth
2 tbsp, chopped fresh parsley
to taste salt
to taste black pepper

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Instructions

Step 1: Place 6 bone-in chicken thighs in a large bowl and pour 2 cups buttermilk over them. Cover and refrigerate for at least 2 hours or overnight to tenderize.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Remove chicken from buttermilk, pat dry, and season with salt and pepper. Brown chicken thighs for 4-5 minutes per side until golden, then transfer to a plate.
Step 3: In the same pot, add 8 oz sliced andouille sausage and cook for 3 minutes until browned and fragrant.
Step 4: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté over medium heat for 5 minutes until softened.
Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 6: Add 14 oz can diced tomatoes, 2 tbsp Creole seasoning, and 1 cup chicken broth. Stir to combine and bring to a simmer.
Step 7: Return the browned chicken thighs to the pot, nestling them into the sauce. Cover and reduce heat to low. Simmer gently for 35-40 minutes until chicken is fully cooked and tender.
Step 8: Adjust seasoning with salt and black pepper to taste. Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.