Prep the ingredients: Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season chicken thighs with Cajun seasoning.

Sear the chicken: Heat a large skillet over medium-high heat. Add oil, then sear the chicken thighs in batches for 3–5 minutes per side until browned. Set aside.

Make the roux: Lower heat to medium. In the same skillet, melt the butter, then whisk in the flour. Cook, stirring constantly, for 10–15 minutes until the roux is medium-brown, like peanut butter.

Sauté vegetables: Add onions, bell peppers, celery, and half of the green onions to the roux. Cook for 10 minutes until softened, stirring frequently. Add garlic and cook for 1 minute.

Add broth and simmer: Gradually whisk in the warmed chicken broth to avoid lumps. Stir in browning sauce if using. Return chicken to the skillet and simmer on low for 30 minutes until sauce thickens.

Finish and serve: Remove chicken, chop into bite-size pieces, and return to the pot. Stir in parsley and more seasoning if needed. Serve hot over white rice, topped with remaining green onions.