Creole Skillet Dinner Recipe
Creole Skillet Dinner Recipe photo by Taste of Home

Creole Skillet Dinner Recipe

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While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken...or add all three. -Bonnie Brann, Pasco, Washington
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 6-8 servings


  • 4 cups chicken broth
  • 2-1/2 cups uncooked long grain rice
  • 1 cup chopped red onion
  • 3 garlic cloves, minced, divided
  • 1-1/4 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 2 green onions, sliced
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon hot pepper sauce
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1 medium tomato, chopped
  • 1 cup frozen peas
  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons lemon juice
  • 1/3 cup sliced almonds, toasted

Nutritional Facts

1-1/4 cup equals 491 calories, 10 g fat (3 g saturated fat), 52 mg cholesterol, 1131 mg sodium, 75 g carbohydrate, 5 g fiber, 26 g protein.


  1. In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf.
  2. In a skillet over medium-high heat, saute the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm.
  3. In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6 servings.
Originally published as Creole Skillet Dinner in Taste of Home February/March 1996, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 30, 2011

"This was very good. I used brown rice, so it took longer to cook. My husband says that this recipe is a keeper."

Reviewed Aug. 3, 2011

"Made this dinner last night for the family. It was so simple even with the long ingredient list. It's also very versatile so you can tweak it to your families tastes."

Reviewed Oct. 9, 2009

"I think it looks awesome and would love to try it."

Reviewed Jun. 15, 2009

"This was so delicious. I forgot the hot sauce but the ones who really wanted it sprinkled it on. I will make this again."

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