Chicken Creole

Amy Herald


An amazing dish, tasty and healthy!


★★★★★ 3 votes

Stove Top


  • 3 large
    boneless, skinless, chicken breast
  • 1 can(s)
    (28 oz.) crushed tomatoes
  • 1 can(s)
    (15 oz.) chicken broth
  • 1 tsp
    red pepper flakes
  • 1 large
    green pepper, chopped
  • 1 1/2 c
    diced celery
  • 1/2 c
    chopped onion
  • 4 clove
    garlic, minced
  • 1 Tbsp
    fresh, chopped basil
  • 2 Tbsp
    creole seasoning
  • 2 Tbsp
    olive oil
  • 2 Tbsp

How to Make Chicken Creole


  1. Heat 2 Tbsp. olive oil in pan. Brown chicken breasts in pan on both sides. Remove to plate. set aside.
  2. Saute onions, peppers, and celery until soft. Sprinkle with flour and stir over medium high heat until flour is slightly browned.
  3. Pour in chicken broth and stir until smooth. Add can of crushed tomatoes stir in spices and add chicken breasts.
  4. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
  5. Remove from heat and remove chicken breasts, shred and add chicken back to skillet; mix thoroughly.
  6. Serve over hot cooked rice.

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About Chicken Creole

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