If you’re craving bold flavor without a lot of effort, my chicken Creole recipe is your answer. I simmer juicy chicken breasts in a tomato-based sauce with classic Creole seasonings. A quick sear locks in juices, and the tomatoes simmer into a rich, smoky sauce. This dish tastes like it’s been cooking all day, but comes together in about 30 minutes. Serve it over fluffy rice for a hearty, comforting weeknight meal.
Creole Chicken Breast
Chicken Creole is a classic Louisiana dish known for its bold, flavorful tomato-based sauce and the signature Creole “holy trinity” of onion, celery, and bell pepper. That trio is the foundation of many Creole dishes and gives the sauce a deep, savory base that tastes like it’s been simmering for hours, even though this recipe comes together in about 30 minutes.
What makes my version special is how simple and approachable it is. Instead of a long simmer or complicated ingredients, my recipe uses pantry staples and a quick sear to create a rich, smoky, and slightly spicy sauce. Serve it over rice to soak up the sauce, and you’ve got a classic Southern meal the whole family will love!
If you love bold Louisiana flavors, try my Cajun chicken recipe next.
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Brown the Chicken for Maximum Flavor
Browning the chicken creates fond (those browned bits on the pan), which dissolves into the sauce and adds deep, savory flavor. Brown in a single layer and scrape the pan when you add the tomatoes. If you skip this, the sauce can taste flat and tomato-y instead of rich and smoky.
Chicken Creole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cubed*)
- 1 cup diced onion
- 1 cup sliced celery
- 1 cup diced green pepper
- 2 cloves garlic (minced)
- 1 teaspoon ground paprika (**)
- 1 teaspoon crushed red pepper flakes (optional)
- ½ teaspoon ground cayenne pepper
- ½ teaspoon dried oregano
- 2 bay leaves
- 28 ounces petite diced tomatoes (1 large can***)
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet with a slotted spoon and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
- Add the onion, celery, green pepper and garlic to the skillet. Cook on medium heat for about 5 minutes or until the vegetables start to become tender.1 cup diced onion, 1 cup sliced celery, 1 cup diced green pepper, 2 cloves garlic
- Add the chicken back in with the vegetables and sprinkle with all the seasonings. Add the diced tomatoes and bay leaves then stir well to combine everything.1 teaspoon ground paprika, 1 teaspoon crushed red pepper flakes, ½ teaspoon ground cayenne pepper, ½ teaspoon dried oregano, 2 bay leaves, 28 ounces petite diced tomatoes
- Simmer uncovered for about 10-15 minutes. Remove from heat and serve.
Notes
- Salt the chicken before browning, then taste and adjust after simmering.
- Don’t overcrowd the pan when browning; cook in batches if needed.
- Skip the cayenne/red pepper flakes for kids; add to individual plates.
- Remove bay leaves before serving.
- Too thin? Simmer longer. Too thick? Add water or broth.
- Too spicy? Add sugar or cream/coconut milk.
- Serve over rice or grits with green onions or parsley.
- Leftovers are great mixed with rice and baked in a casserole.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Creole Step by Step
Prep: Gather your ingredients and prep the veggies and chicken so everything is ready to go. Cube the chicken, dice the onion and green pepper, slice the celery, and mince the garlic.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add 1 pound of cubed boneless, skinless chicken breasts and cook until browned, but not yet cooked through, about 5–7 minutes. Don’t overcrowd the pan, or the chicken will steam instead of sear. Cook in batches if needed. Remove the chicken with a slotted spoon and set aside.
Sauté the Vegetables: Add 1 cup of diced onion, 1 cup of sliced celery, 1 cup of diced green pepper, and 2 cloves of minced garlic to the skillet (no need to wipe it out). Cook on medium heat for about 5 minutes, or until the veggies begin to soften. You can let them go a bit longer to get more color.
Season, Simmer, and Serve: Add the chicken back into the skillet and sprinkle in 1 teaspoon of ground paprika, 1 teaspoon of crushed red pepper flakes (optional), ½ teaspoon cayenne pepper (leave out if you’re serving to kids!), and ½ teaspoon of dried oregano. Stir to coat everything. Pour in 28 ounces (1 large can) of diced tomatoes and add 2 bay leaves, then stir well to combine. Bring to a simmer and cook uncovered for 10-15 minutes, or until the sauce thickens and the chicken is cooked through to 165°F. If the sauce is too thin, simmer a bit longer. If it gets too thick, add a splash of water or broth. Remove the bay leaves, taste, and adjust seasoning if needed. Serve over rice or grits and enjoy!
How to Store, Freeze, and Reheat
Store leftover chicken Creole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a covered baking dish in the oven at 350°F for 20 minutes.
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