If you grew up in Louisiana, you already know: sticky chicken is a Sunday staple. It’s the kind of meal that fills the house with warm, savory smells and tastes even better over a pile of creamy mashed potatoes after church.

This version is completely gluten-free, thickened naturally with spices and a gluten-free gravy mix — but trust me, you’d never know the difference. The chicken cooks low and slow until it’s fall-apart tender, and the gravy gets richer and deeper with every minute.

It’s simple, budget-friendly, and pure comfort.

What You Need to Make Gluten-Free Sticky Chicken

Just a few Louisiana basics:

• Chicken leg quarters (the best cut for tenderness + flavor)
• Garlic powder + onion powder (these help naturally thicken gluten-free gravy)
• Cajun seasoning
• Gluten-free brown gravy packets
• The Trinity — onion, bell pepper, celery
• Minced garlic
• Chicken broth
• A heavy pot or Dutch oven

Before You Get Started

A few quick notes:

• Don’t skip the sear — it’s what gives the gravy that deep, rich flavor.
• Gluten-free gravy packets vary by brand, so choose one with simple ingredients and no added thickeners you can’t pronounce.
• Leg quarters hold up beautifully to long simmering. Chicken breasts will dry out, so stick to dark meat.

How to Make Gluten-Free Sticky Chicken

1. Season the Chicken

Generously season both sides with garlic powder, onion powder, and Cajun seasoning. Sprinkle one packet of gluten-free brown gravy mix directly over the chicken.

2. Sear Until Golden

Add a thin layer of oil to your pot. Once hot, sear the chicken on both sides. You’re not cooking it through — just building flavor.

3. Build the Flavor Base

Remove chicken, then sauté the Trinity and garlic in the same pot. Deglaze by scraping up every browned bit from the bottom.

4. Add Broth

Pour in the chicken broth and stir well.

5. Return the Chicken

Nestle the seared chicken back into the broth. Sprinkle the second gravy packet over the top.

6. Simmer Low & Slow

Cover and cook for about an hour until the chicken is fall-apart tender and the gravy is silky and rich.

7. Serve Warm

Serve over mashed potatoes or rice — a true Louisiana comfort classic.