20 Minute Chicken Creole
Transform weeknight dinners with this quick and flavorful 20-Minute Chicken Creole recipe! Bursting with the bold, zesty flavors of Louisiana, this one-pan dish combines tender chicken breasts, a vibrant medley of onions, bell peppers, and celery, and a rich tomato-based sauce infused with Cajun seasoning, smoked paprika, and a hint of hot sauce. Ready in just 20 minutes, it’s the perfect balance of convenience and taste, ideal for busy nights. Serve it over fluffy rice to soak up all the delicious Creole sauce and finish with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're a fan of Southern cooking or just looking for a new way to spice up chicken, this hearty, gluten-free dinner is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 whole celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes, canned (with juices)
- 0.5 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups white or brown rice, cooked (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet or sauté pan over medium-high heat.
While the pan is heating, season the chicken breasts with a pinch of salt and black pepper on both sides.
Add the chicken breasts to the hot skillet and cook for 4-5 minutes per side, or until the outside is golden brown. Remove the chicken and set aside (it will not be fully cooked yet).
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the canned diced tomatoes (with juices), chicken broth, Cajun seasoning, smoked paprika, dried thyme, hot sauce, salt, and black pepper. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low and cover the pan.
Simmer for 7-8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Taste the sauce and adjust seasoning if needed.
Serve hot over cooked rice, if desired, and garnish with fresh parsley.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.3 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2667 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
