Chicken Creole

5 from 1 vote

A zesty and flavorful one-skillet dinner that everyone at the table will love!

Course Dinner

Cuisine American, cajun, creole, Southern

Keyword chicken creole, creole chicken

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 335kcal

Author Blair Lonergan

1 tablespoon butter
4 slices bacon, chopped
1 lb. boneless, skinless chicken thighs or boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon Creole seasoning or Cajun seasoning
½ cup diced celery
½ cup diced green bell pepper
½ cup diced yellow onion
1 teaspoon minced fresh garlic
1 (14.5 ounce) can petite diced tomatoes, not drained
½ cup chili sauce
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Hot sauce, to taste
For serving: cooked rice; chopped fresh parsley or sliced green onions

In a large skillet or Dutch oven, cook bacon in the butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
Pat chicken dry with a paper towel and season with Creole seasoning. Increase heat to medium-high; sear chicken in the butter/bacon fat until browned on all sides (about 5 minutes) – it does not need to be cooked through at this point. Remove from the pan and set aside.
Add celery, bell pepper, onion, and garlic to the drippings in the pan. Cook over medium-high heat, just until the vegetables soften, about 3-4 minutes. Add the tomatoes with their juices, chili sauce, Worcestershire sauce, bay leaf, salt, pepper, oregano, thyme, and hot sauce. Reduce the heat to low; simmer until thick, stirring occasionally, about 7 minutes. Add the chicken back to the pan along with any accumulated juices on the plate and cook until the chicken is no longer pink, about 3-4 more minutes.
Discard the bay leaf. Serve over rice and garnish with the cooked bacon, chopped fresh parsley, and sliced green onions.

Both chicken breasts and chicken thighs will work in this dish. The dark meat thighs have a higher fat content, and therefore stay juicier when cooked. If you prefer to use chicken breasts, just be careful not to overcook the meat or it can become tough and dry.

Pat the chicken dry before browning it in the skillet. It's also important to use a big skillet (about 12-14 inches) so that the chicken can spread out nicely. These two things will help the chicken achieve that great sear.

For a thinner sauce, add a splash of chicken broth, chicken stock, or water to the skillet as it simmers.

Stir the sauce regularly as it simmers to avoid scorching on the bottom of the pan.

Wine pairing: when pairing wine with spicy Creole food, it’s usually best to look for dry, sweet, or bubbly white wines, which help balance the flavors in the food. Rosé and blush wines are great because they’re typically lower in alcohol content, which means that they don’t create a spicy burn in your mouth when paired with a spicy meal. Dry white wines like Sauvignon blanc and chardonnay are also good options to cut down on the spicy palate.

Garnish the dish with fresh parsley, fresh thyme, sliced scallions, or fresh chives, as well as the cooked, chopped bacon. These add the perfect finishing touches! A squeeze of fresh lemon juice is also nice.