Chicken Creole Recipe
Quick, one-pan chicken Creole with a rich tomato sauce and the classic Creole holy trinity. Ready in 30 minutes and perfect over rice.
Servings: 4 people
Calories: 259kcal
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
*Boneless, skinless chicken thighs also work well.
**If you want to simplify this recipe, you can swap the paprika, cayenne, and oregano for 2 teaspoons of Creole seasoning.
***Whole peeled tomatoes (mashed) also work; avoid crushed for texture.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 22g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 562mg | Potassium: 1202mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1152IU | Vitamin C: 36mg | Calcium: 119mg | Iron: 4mg