Fast N Easy Creole Chicken
Bold flavors meet quick and easy execution in this Fast N Easy Creole Chicken recipe, a one-skillet wonder perfect for busy weeknights. Packed with tender, golden-seared chicken thighs and a vibrant medley of onions, bell peppers, and celery, this dish builds layers of flavor with Creole seasoning, smoked paprika, and a touch of cayenne for optional heat. Simmered in a saucy blend of juicy diced tomatoes and savory chicken broth, every bite is a hearty, comforting taste of Louisiana. Ready in just 40 minutes, it's served best over fluffy white rice and garnished with fresh parsley for a pop of color. Discover how effortless and delicious Creole-style cooking can be with this simple yet satisfying recipe!
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 14.5 oz Canned diced tomatoes (with juices)
- 1 cup Chicken broth
- 1 tbsp Creole seasoning
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 0.25 tsp Cayenne pepper (optional for extra heat)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs on both sides with 1/2 tablespoon of Creole seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, until golden brown but not fully cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, bell pepper, and celery for 5-6 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the canned diced tomatoes (with their juices), chicken broth, remaining 1/2 tablespoon of Creole seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Stir to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
Bring the mixture to a gentle simmer. Cover the skillet and cook for 15 minutes, or until the chicken is fully cooked through and tender.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the Creole chicken hot over a bed of cooked white rice. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4732 mg | 206% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 25.8 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3168 mg | 67% | |
*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.
