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Creole-Poached Chicken Breasts

 Creole-Poached Chicken Breasts
Aside from a little veggie chopping, this one-dish chicken dinner couldn’t get much easier! A dash of cayenne adds some Creole-style heat to this hearty weeknight meal. Healthy Cooking Test Kitchen
4 ServingsPrep: 15 min. Cook: 30 min.


  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, diced
  • 2 teaspoons canola oil
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper


  • In a large nonstick skillet coated with cooking spray, saute the
  • onions, celery and pepper in oil until tender. Add the remaining
  • ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for
  • 10-15 minutes or until a meat thermometer reads 170°. Remove
  • chicken; keep warm.
  • Return cooking juices to a boil. Reduce heat; simmer, uncovered, for
  • 8-10 minutes or until most of the sauce is evaporated. Serve with
  • chicken. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 3/4 cup sauce equals 220 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 432 mg sodium, 18 g carbohydrate, 5 g fiber,

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Creole-Poached Chicken Breasts (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.