Creole Dump Chicken
Experience a bold burst of Southern-inspired flavor with this Creole Dump Chicken recipe, a one-pan wonder that's as easy as it is delicious. Juicy, bone-in chicken thighs are seasoned with a vibrant Creole spice blend, featuring smoked paprika, garlic powder, and oregano, before being seared to golden perfection. Nestled into a hearty mix of sautéed onions, bell peppers, celery, and a saucy medley of diced tomatoes and chicken broth, this dish bakes to tender, savory bliss. Perfect for weeknight dinners or casual entertaining, this recipe requires minimal prep time and delivers maximum flavor. Serve over fluffy long-grain rice for a comforting Creole-style meal, garnished with fresh parsley for a fragrant finishing touch. This recipe brings classic Louisiana flavors straight to your kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can diced tomatoes (14.5 oz can)
- 0.5 cup chicken broth
- 1 medium yellow onion, sliced
- 1 medium green bell pepper, diced
- 2 stalks celery, chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 2 cups long grain rice, cooked (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the Creole seasoning, garlic powder, onion powder, smoked paprika, dried oregano, and black pepper.
Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the onions, green bell pepper, and celery for 5-6 minutes until softened.
Transfer the sautéed vegetables to a 9x13-inch baking dish. Add the diced tomatoes (with juice) and chicken broth, stirring to combine.
Nestle the seared chicken thighs into the vegetable mixture, skin-side up.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired.
Serve hot over cooked long grain rice for a complete meal!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 768 mg | 16% | |
*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.
