Serves 8
132 cal · 20 min
20-Minute Chicken Creole
Recipe GLPR27845bed88787a
A quick and flavorful Creole-style chicken dish loaded with sautéed vegetables, aromatic spices, and tomatoes. This one-pan meal comes together in just 20 minutes, making it perfect for busy weeknights. Served over rice, it's a satisfying dinner that brings authentic Louisiana flavors to your table.
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Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 large green bell pepper, chopped
2 medium celery stalks, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) no-salt-added diced tomatoes, undrained
1 cup chili sauce
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is no longer pink on the outside, about 3-4 minutes. Make sure the internal temperature reaches 165°F.
Add the chopped onion, green bell pepper, celery, and minced garlic to the skillet. Sauté the vegetables for 2-3 minutes until they begin to soften, stirring frequently.
Pour in the undrained canned diced tomatoes and the chili sauce, stirring to combine all ingredients.
Add the dried basil, dried parsley, and cayenne pepper. Stir well to distribute the seasonings evenly throughout the sauce.
Simmer the mixture, uncovered, for 5-7 minutes until the sauce thickens slightly and the flavors meld together. Stir occasionally to prevent sticking.
Taste and adjust seasonings as needed. Serve hot over steamed rice or with your choice of grain.
