Buttermilk-Braised Chicken with Andouille and Creole Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs bone-in chicken thighs, buttermilk, medium, diced yellow onion 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: In the same pot, add 8 oz sliced andouille sausage and cook for 3 minutes until browned and fragrant.
  4. 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.
  5. Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  6. 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.
  7. 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.
  8. Step 8: Adjust seasoning with salt and black pepper to taste. Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.

Frequently asked questions

How long does Buttermilk-Braised Chicken with Andouille and Creole Vegetables take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Braised Chicken with Andouille and Creole Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Braised Chicken with Andouille and Creole Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Braised Chicken with Andouille and Creole Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Braised Chicken with Andouille and Creole Vegetables?

American Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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