Creole Chicken for 2
Elevate dinner for two with this bold and flavorful Creole Chicken recipe, a perfect blend of zesty Creole seasoning, smoked paprika, and vibrant vegetables. Featuring tender, seared chicken thighs simmered in a rich, savory sauce of diced tomatoes, onions, and bell peppers, this dish is a celebration of classic Southern flavors. Ready in just 40 minutes, it’s perfect for date night or a cozy weeknight meal. Customize the spice level with a dash of hot sauce, and serve it over fluffy white rice for a hearty, satisfying dinner. Garnished with a sprinkle of fresh parsley, this one-skillet wonder delivers comfort, taste, and simplicity in every bite!
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Recipe Information
Ingredients
- 2 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon Creole seasoning (store-bought or homemade)
- 1 teaspoon smoked paprika
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes
- 0.5 cup chicken broth
- 1 teaspoon hot sauce (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 cup cooked white rice (optional, for serving)
Instructions
1. Pat the chicken thighs dry with paper towels, then sprinkle both sides with Creole seasoning and smoked paprika. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken thighs. Sear for 2–3 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the diced onion, green bell pepper, and red bell pepper. Sauté for 5–6 minutes, or until the vegetables are softened.
4. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
5. Pour in the diced tomatoes (including their juices) and chicken broth, then stir to combine. Add the hot sauce if desired for extra spice.
6. Return the seared chicken thighs to the skillet, nestling them into the tomato and vegetable mixture. Reduce the heat to a gentle simmer and cover the skillet with a lid.
7. Cook the chicken for 18–20 minutes, or until it reaches an internal temperature of 165°F (75°C) and is tender. Stir occasionally to prevent sticking.
8. Once cooked, remove the skillet from heat. Sprinkle chopped parsley over the chicken and vegetable mixture for a fresh pop of flavor.
9. Serve the Creole chicken hot, either on its own or over a bed of white rice. Enjoy!
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1677 mg | 36% | |
*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.
