Chicken Creole

Donna Brown


This is a dish that is quick to fix and yummy. It has wonderful flavor with just the right amount of spices.

★★★★★ 2 votes
No-Cook or Other


2 lb
boneless chicken breast or thighs, cut into bite-sized cubes or small strips
onion, finely chopped
bell pepper, red, green or mixed, finely chopped
2 c
stewed tomatoes
3 Tbsp
fresh basil or 1 tablespoon dried basil
2 Tbsp
fresh oregano or 2 teaspoons dried oregano
minced cloves, about 4 or 5 cloves
1/2 c
thinly sliced carrots
hot sauce, to taste
1 package sweetner or about 1 teaspoon sugar
your favorite creole seasoning, i used tony's
parsley flakes
1 c
italian dressing, i used light dressing
garlic powder
fine bread crumbs, your choice plain or italian
several splashes dry white wine, optional


1Cut deboned chicken into desired size and marinate in Italian Dressing for 1 hour or longer. Meanwhile, in a medium-sized saucepan, add all other ingredients except bread crumbs, garlic powder and parsley. Simmer until onion, carrots and bell pepper are tender and all mixture is thickened. "Taste test" to see if more hot sauce needs to be added at this time. Preheat oven to 325°. Spray a 9 x 13 pan with cooking spray. In a dish add bread crumbs, parsley, garlic powder and some of your favorite creole seasoning, mix well. Dredge chicken pieces in bread crumb mixture and place breaded chicken in prepared 9 x 13 pan. Try not to have chicken pieces touching. Bake in preheated oven about 45 minutes to 1 hour, until chicken is to your desired doneness. Prepare rice and place on serving dish. Place cooked chicken on top of rice and pour Creole Sauce over chicken. NOTE: This creole sauce is delicious over shrimp, too.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #creole