CHICKEN CREOLE

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Chicken creole is a wonderful addition to your recipe file!

 

We love Chicken Creole. This chicken and tomato dish with all the spices served over rice will quickly become a favorite.  Serve it to family and guests for a real comfort food meal anytime.

Ingredients for chicken creole:

4 to 6 chicken breasts (I use the frozen boneless, skinless ones) cut into inch size pieces

1/4 cup oil

1 medium onion, chopped

1 green pepper, chopped

1 cup celery, chopped

1 (14.5 ounce) can petite diced tomatoes,  undrained

1 cup chicken broth

1 (6 ounce) can tomato paste

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon each dried basil, oregano, thyme, marjoram, and minced garlic

2 cups rice, cooked according to package directions.

Saute chicken pieces in the oil until no longer pink.  Remove and keep warm.  In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender.  Stir in the tomatoes, broth, tomato paste and seasonings.  Bring to a boil, reduce heat; cover and simmer for 5 minutes.  Return chicken to the pan; heat through.  Serve with rice.  Makes about 8 servings.  Enjoy!

Note:  We like this dish served over the rice the first night.  If I have any left over I put it in a baking dish, mix the rice with the chicken and sauce, sprinkle with shredded cheese and put in the oven until warm and the cheese is melted the next night. Serve with garlic bread and a salad for a meal.

Print Recipe
5 from 7 votes

Chicken Creole

This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, southern
Keyword: chicken creole, chicken dinner
Servings: 8 servings
Author: The Southern Lady Cooks

Ingredients

  • 4 to 6 chicken breasts I use the frozen boneless, skinless ones cut into inch size pieces
  • 1/4 cup oil
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 cup celery chopped
  • 1 14.5 ounce can petite diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 6 ounce can tomato paste
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon each dried basil oregano, thyme, marjoram, and minced garlic
  • 2 cups rice cooked according to package directions.

Instructions

  • Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
  • Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

Notes

We like this dish served over the rice the first night. If I have any left over I put it in a baking dish, mix the rice with the chicken and sauce, sprinkle with shredded cheese and put in the oven until warm and the cheese is melted the next night. Serve with garlic bread and a salad for a meal.

 
 
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15 Comments

  1. Delicious! Tastes just like my momma makes it.5 stars

  2. Melinda Susan Maarouf says:

    Must share with you- I am vegan and a huge fan of your site.The ingredients in your recipes are fresh, simple, spot on and almost all are easily made vegan. Made this fabulous thing with the addition of seasoned baked tofu, and it was delicious- even better the next day! Thank you again for yet another amazing recipe!5 stars

  3. Loved it, really good.5 stars

  4. I made this and my family loves it so now it’s a favorite in my house. I’m makjng your chicken and dumpling tonight for the first time ever! I am so grateful for your blog because I have never been a real cook until now..lol I’ve been doing commercial cooking as I call it (box cooking) Now my family looks forward to dinner time 🙂5 stars

    • The Southern Lady says:

      Thank you Chelsea and so happy you are enjoying the recipes.

      • Dave Julian says:

        hi i just made this dish and untill now was using the luisiana fish fry mix. my 13yr old son is starting to cook with me and i told him everything we make together will be made from scratch. no box mix but we would use recipes that we find online. we made this tonite and it was unreal! so easy to make and tastes just like what you would get in New Orleans! Thank you so much for posting this recipe!5 stars

      • The Southern Lady says:

        That’s so wonderful! What a great tradition you are starting with your son. I’m so glad you enjoyed this recipe and thank you so much for letting me know. Have a wonderful week 🙂

  5. Cool..I was trying to figure out what we were eating for dinner and now I know! Thanks 🙂

  6. Oh, yum… I am sooo making this next week!

  7. My neighbor’s son is coming home from Berea this weekend. I plan on fixing this for them this weekend and suprising them.

  8. Looks wonderful and I love that you added the next night on there. I think that yet agian you have picked out what I am having for supper!

  9. Now that creole chicken looks divine.

    “Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king.”
    Louis Bromfield

    • IF U CAN GET GREAT BREADS , THEN YES BREAD CAN BE KING. HERE NO BREAD IS FANTASTIC. ONCE I HAD BREAD SHIPPED FROM FRANCE. WOW

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Southern Cooking

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