Chicken a La Louisianne
Transport your taste buds straight to the heart of Louisiana with this bold and flavorful Chicken à la Louisianne recipe. Featuring tender, seasoned chicken breasts nestled in a vibrant Creole-style sauce made with diced tomatoes, bell peppers, onions, celery, and aromatic spices, this dish captures the essence of Southern comfort food. The addition of a splash of hot sauce and Worcestershire sauce brings a zesty kick, while the herbal notes of thyme balance the rich, savory flavors. Served over a fluffy bed of white rice and optionally garnished with fresh parsley, this one-pan wonder is perfect for a cozy family dinner or impressing guests with minimal effort. Ready in just about an hour, it’s a must-try recipe for fans of Cajun and Creole cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons cayenne pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoons hot sauce
- 1 teaspoons dried thyme
- 4 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Combine the flour, paprika, salt, black pepper, and cayenne pepper in a shallow dish. Coat both sides of the chicken breasts in the seasoned flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Once the butter is melted, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Pour in the canned diced tomatoes with their juices and stir to combine. Add the chicken broth, Worcestershire sauce, hot sauce, and dried thyme. Mix well and bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Lower the heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning if necessary with salt or additional hot sauce.
To serve, spoon the Creole sauce and chicken over a bed of cooked white rice. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.5 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3890 mg | 83% | |
*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.
