Buttermilk-Braised Chicken with Cajun-Spiced Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Tender chicken thighs braised in a tangy buttermilk bath, finished with a rich Cajun-spiced gravy perfect for comforting dinners. This southern-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, buttermilk, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 cups buttermilk
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 1/2 cups chicken broth
• 1 medium, diced yellow onion
• 3 sprigs fresh thyme

Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs, coating completely, and marinate in the refrigerator for at least 2 hours or overnight.
2. Step 2: Remove the chicken from the marinade, letting excess drip off. Place 1/4 cup all-purpose flour in a shallow dish and dredge each thigh until lightly coated.
3. Step 3: Heat a large heavy skillet over medium heat. Add 2 tbsp olive oil and 3 tbsp unsalted butter. When the butter is melted and foamy, add the chicken thighs skin-side down. Sear for 5-6 minutes until the skin is golden and crisp, then flip and cook another 4 minutes. Transfer chicken to a plate.
4. Step 4: In the same skillet, add 1 medium diced yellow onion and sauté over medium heat for 5 minutes until soft and translucent, scraping up browned bits from the pan.
5. Step 5: Sprinkle 1 tbsp flour over the onions and cook for 1 minute while stirring to form a roux.
6. Step 6: Slowly whisk in 1 1/2 cups chicken broth to the roux and add 3 sprigs fresh thyme. Bring to a simmer and cook for 5 minutes until the gravy thickens and coats the back of a spoon.
7. Step 7: Return the chicken thighs to the skillet, spoon some gravy over each, cover, reduce heat to low, and braise for 20 minutes until the chicken is fully cooked and tender.
8. Step 8: Remove thyme sprigs and serve the chicken with the Cajun-spiced gravy spooned generously over the top.