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Creole Chicken

A quick, flavorful Creole chicken simmered with peppers, onions, and tomatoes for an easy weeknight meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cubed
  • 1 cup diced onion
  • 1 cup sliced celery
  • 1 cup diced green pepper
  • 2 cloves garlic minced
  • 1 teaspoon ground paprika
  • 1 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 28 ounces petite diced tomatoes 1 large can

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
  • Add the cubed chicken and cook, stirring occasionally, until browned on all sides, about 5–7 minutes; transfer to a plate with a slotted spoon.
  • Add the diced onion, sliced celery, diced green pepper, and minced garlic to the skillet and cook until the vegetables begin to soften, about 5 minutes.
  • Return the browned chicken to the skillet and sprinkle with paprika, crushed red pepper flakes (if using), cayenne, and oregano; stir to coat.
  • Add the 28 ounces petite diced tomatoes and 2 bay leaves, stir to combine, and bring to a gentle simmer.
  • Simmer uncovered for 10–15 minutes until the sauce slightly thickens and chicken is cooked through; remove and discard bay leaves before serving.

Equipment

  • Large Skillet
  • Slotted Spoon
  • Knife
  • Cutting Board
  • Measuring Spoons

Notes

  • Omit red pepper flakes for a milder dish.
  • Add red pepper flakes only to individual servings for extra heat.
  • Remember to remove the bay leaves before eating.
  • Leftovers pair well with rice.