Chicken Creole Recipe
Chicken Creole Recipe photo by Taste of Home

Chicken Creole Recipe

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I like food with a little zip to it, and this recipe fills the bill. It's especially good served over rice.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
  • 1 teaspoon salt, divided, optional
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 1/2 cup finely sliced celery
  • 1/2 cup diced green pepper
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • 1-1/2 teaspoons paprika
  • Dash cayenne pepper
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

Nutritional Facts

Diabetic Exchanges: One 1-1/4 cup serving (prepared without added salt) equals 3 lean meat 2-1/2 vegetable; also 223 calories, 410 mg sodium, 73 mg cholesterol, 12 gm carbohydrate, 29 gm protein, 7 gm fat.


  1. Combine chicken, 1/2 teaspoon salt if desired and pepper toss lightly. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute the onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Blend cornstarch and cold water; stir into chicken mixture and bring to a boil. Simmer, uncovered, for 10-15 minutes or until chicken is tender. Remove bay leaf before serving. Yield: 4 servings.
Originally published as Chicken Creole in Country February/March 1996, p49

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Feb. 23, 2015

"Full disclosure I have not made this recipe, but I take fault with it immediately. I'm generally not stuffy or snobby about food, I just like what tastes good, but a "Creole" dish thickened with cornstarch and water and no mention of a roux? Sacrilege!

For all you poor cooks out there complaining that there wasn't enough flavor, THIS IS YOUR PROBLEM!!! There should be a beautiful brick brown roux at the very heart of this dish. Without it you have no backbone. Also, have a bottle of standard Tobasco on the table when you serve this dish. It's also delicious with shrimp (Original application).
The other ingredients look solid, but you have to have the roux, and you really need to be seasoning everything as you go along, create those layers of flavor rather than it just being salty.
Standard roux is equal parts fat and flour by weight. I generally use salted butter, but it doesn't have to be."

Reviewed Feb. 18, 2014

"My husband isn't a big chicken fan, but he loves this recipe."

Reviewed Oct. 30, 2013

"This recipe was quite easy and went together quickly. The flavor of the sauce was good. Unfortunately, the chicken was pretty bland. I agree with the previous reviewer; additional flavor is needed and some Cajun seasoning couldn't hurt."

Reviewed Jan. 22, 2012

"I actually found that this needed more flavour. Maybe some cajun seasoning would have helped."

Reviewed Jun. 13, 2010

"A very good base recipe with a few small changes. Like the other reviewers, I used Rotel tomatoes (original), which added quite a bit of heat. I added a few more plain canned diced tomato, as Rotel is only 10 ounces. I omitted using cayenne altogether. I omitted the water, as well, and subbed in with 3/4 cup chicken broth. While browning the chicken I dusted it with garlic power and a generous amount of paprika for color. Finally, I topped the finished dish with a parm/asiago blend cheese. Without these changes, the dish would have been too bland for our tastes, but I appreciate the overall health of the recipe. Husband and son gave me a thumbs up to make again!"

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