Chicken Creole

Prep time: 10 minutes
Cooking time: 30 minutes
Yield: 8 servings
Serving Size 1 1/4 cups
Nutrition Facts: View Label


1 tablespoon
vegetable oil
1 pound
boneless, skinless chicken breasts
1 can
diced tomatoes (with juice)
12 ounces
chili sauce (about 1 cup)
large green pepper, chopped
ribs celery, chopped
small onion, chopped
2 cloves
garlic, minced, or 1/4 teaspoon garlic powder
1 teaspoon
dried basil
1 teaspoon
dried parsley
1⁄4 teaspoon
cayenne pepper
cooked brown rice or whole wheat pasta


  1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut.
  2. Reduce heat to medium (300 degrees in electric skillet).
  3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
  4. Bring to a boil; reduce heat to low and simmer, covered, for 10-15 minutes.
  5. Serve over hot, cooked rice or pasta.
  6. Refrigerate leftovers within 2 hours.


No chili sauce? Make your own and reduce sodium using these ingredients:

  • 1 can (8-ounce) tomato sauce
  • 1 tablespoon vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
Last updated: 01/19/15

1 Comments for "Chicken Creole"

Good,  I especially liked the tip on how to make your own chili sauce.

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account