Creole Chicken Recipe

4.5 5 9
Creole Chicken Recipe
Creole Chicken Recipe photo by Taste of Home
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Creole Chicken Recipe

Read Reviews
4.5 5 9
Publisher Photo
Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree. —Susan Shields, Englewood, Florida
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1/3 cup julienned green pepper
  • 1/4 cup chopped celery
  • 1/4 cup sliced onion
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup hot cooked rice

Directions

In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.
Originally published as Creole Chicken in Light & Tasty December/January 2007, p60

Nutritional Facts

1 chicken breast half with 2/3 cup sauce and 1/2 cup rice : 320 calories, 5g fat (1g saturated fat), 63mg cholesterol, 447mg sodium, 41g carbohydrate (12g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1/3 cup julienned green pepper
  • 1/4 cup chopped celery
  • 1/4 cup sliced onion
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup hot cooked rice
  1. In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  2. In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.
Originally published as Creole Chicken in Light & Tasty December/January 2007, p60

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Reviews forCreole Chicken

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MarineMom_texas User ID: 31788 267791
Reviewed Jun. 8, 2017

"We had this dish tonight and it was delicious. So easy to prepare. I made a couple of minor changes. I cut my chicken breast into strips to cook faster and it did. I also sprinkled them with creole seasoning before sauteing them to give them a little flavor thanks to a reviewer. I used fire roasted tomatoes and brown rice to complete the meal. This recipe is a real winner. Both hubby and I cleaned our plates.

Volunteer Field Editor"

MY REVIEW
sdipiazza User ID: 2106899 263778
Reviewed Mar. 22, 2017

"This was a quick, good dish for a fast dinner. I made my own creole seasoning rather than use the chili powder. The veggies were still crisp tender which is what we like rather than mushy veggies."

MY REVIEW
twinkle_toes User ID: 544493 146513
Reviewed Jan. 14, 2010

"This chicken recipe is great for a fast weeknight meal. I have made it a couple of times and it is definitely a keeper! Very tasty!"

MY REVIEW
euge1 User ID: 3773156 167609
Reviewed Oct. 20, 2009

"we loved this recipe i modfied it a bit and cubed the 2 chick breasts and browned them in a little olive oil, i used no salt added tomatoes, 1 green pepper, 2 ribs of celery, 2 med onions, tablespoon of chilli powder and tbs of thyme....it was fantastic"

MY REVIEW
Hannah0418 User ID: 1795891 93876
Reviewed Sep. 22, 2009

"great for a weekend when you want something fast, easy but still healthy. i've made it several times. i've also cut up the chicken breasts into small strips. i'd recommend!"

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