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Chicken Creole for Four

 Chicken Creole for Four
Leeanne Grether of Woodbury, Minnesota has been making this easy skillet dish for years. She writes, “Every time I make this dish, someone always asks for the recipe!”
4 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 4 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1/3 cup tomato paste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried basil, oregano, thyme and marjoram
  • 2 cups hot cooked rice


  • In a large nonstick skillet, saute chicken in 2 teaspoons oil until
  • no longer pink. Remove and keep warm. In the same skillet, saute the
  • onion, green pepper and celery in remaining oil until tender.
  • Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a
  • boil. Reduce heat; cover and simmer for 8 minutes. Return chicken to
  • the pan; heat through. Serve with rice. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups chicken mixture with 1/2 cup rice equals 334 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 368 mg sodium,

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Chicken Creole for Four (continued)

Nutritional Facts: 38 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.