Name: Creole Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Creole
Ingredients: 2 ½ pounds boneless, skinless chicken breasts or thighs; 1 ½ cups onions, chopped; 1 ½ cups bell pepper, chopped; 1 ½ cups celery, chopped; 14.5 ounces Rotel tomatoes and chiles, undrained; 1 ¼ cup chicken stock (may need more); 6 ounces tomato paste; ¼ teaspoon pepper; ½ teaspoon kosher salt; 2 ½ teaspoons Italian seasoning; 2 cups cooked rice

Jump to Recipe·Print Recipe

Creole Chicken and Rice is a one-skillet wonder that blends tender chicken with a flavorful Creole sauce, packed with tomatoes, bell peppers, and a hint of spice. Paired with rice, it’s a hearty, satisfying meal that comes together quickly, making it perfect for a busy weeknight or any time you crave a flavorful, comforting dish.

Why You’ll Love This Recipe

This Creole Chicken and Rice dish brings the bold flavors of Creole cuisine right to your kitchen with minimal effort. The combination of succulent chicken, savory vegetables, and zesty tomato-based sauce creates a meal that’s as hearty as it is flavorful. The best part? Everything is cooked in one skillet, making cleanup a breeze! The balance of spice and seasoning gives this dish just the right amount of heat without overpowering the palate. It’s a complete meal with protein, veggies, and rice all in one, making it an easy, satisfying dinner for the whole family. Creole Chicken and Rice

Ingredients

For the Creole Chicken:

2 ½ pounds boneless, skinless chicken breasts or thighs
1 ½ cups onions, chopped
1 ½ cups bell pepper, chopped
1 ½ cups celery, chopped
14.5 ounces Rotel tomatoes and chiles, undrained
1 ¼ cup chicken stock (may need more)
6 ounces tomato paste
¼ teaspoon pepper
½ teaspoon kosher salt
2 ½ teaspoons Italian seasoning
2 cups cooked rice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken: Cut the chicken into bite-sized pieces.
Cook the Chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat until it shimmers. Add the chicken to the hot oil, being careful not to overcrowd the pieces. You may need to cook the chicken in batches to avoid steaming it. Sauté the chicken until the outside is golden brown and the internal temperature reaches 160°F (71°C). Remove the chicken from the skillet and set aside, keeping it warm on a plate.
Sauté the Vegetables: Add the remaining oil to the skillet. Sauté the chopped onions, bell peppers, and celery until the vegetables are tender.
Make the Creole Sauce: Stir in the undrained Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning. Bring the mixture to a simmer. Reduce the heat, cover, and let it simmer for 5 to 10 minutes, or until the sauce has reduced to your desired consistency.
Combine and Serve: Stir the cooked chicken back into the skillet with the vegetables and sauce. Heat through. Serve the Creole chicken mixture over the cooked rice.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Variations

Spicy Version: Add more cayenne pepper or a few dashes of hot sauce to bring the heat up a notch.
Vegetable Additions: For extra vegetables, you can toss in some chopped zucchini, green beans, or peas.
Protein Substitution: If you prefer, you can swap the chicken for shrimp, sausage, or even a mix of all three for a more hearty dish.
Rice Alternatives: You can use brown rice, quinoa, or cauliflower rice for a lower-carb version.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of chicken stock if the sauce has thickened too much. Alternatively, you can reheat in the microwave.

FAQs

1. Can I use bone-in chicken for this recipe?

While boneless, skinless chicken works best for this recipe, you can use bone-in chicken. Just be sure to cook it longer until the chicken reaches the proper internal temperature.

2. What can I use instead of Rotel tomatoes and chiles?

If you can’t find Rotel tomatoes, you can use any diced tomatoes and add a small can of diced green chiles or a pinch of chili flakes for the heat.

3. Can I make this recipe spicier?

Yes! Add more red pepper flakes, cayenne pepper, or a dash of your favorite hot sauce to increase the spice level.

4. Can I use a different type of rice?

Absolutely! You can use brown rice, jasmine rice, or even a cauliflower rice substitute for a lower-carb option.

5. Can I make this recipe ahead of time?

Yes, this dish can be made ahead of time and stored in the fridge. The flavors will only get better as they sit.

6. Can I use frozen chicken?

If you’re using frozen chicken, be sure to thaw it completely before cooking to ensure even cooking.

7. Is this recipe gluten-free?

Yes, this Creole Chicken and Rice is naturally gluten-free, as long as you ensure that the chicken stock you use is gluten-free.

8. Can I add more vegetables?

Definitely! Feel free to add more vegetables like okra, mushrooms, or even spinach for extra nutrition.

9. How do I know when the chicken is cooked through?

Use an instant-read thermometer to check the chicken’s internal temperature. It should reach 160°F (71°C).

10. Can I freeze this dish?

While the dish is best enjoyed fresh, you can freeze the chicken and sauce portion (without the rice) for up to 3 months. Reheat and serve with freshly made rice.

Conclusion

Creole Chicken and Rice is an easy-to-make, flavorful, and comforting dish that’s perfect for any night of the week. The combination of tender chicken, vibrant vegetables, and a zesty Creole sauce is sure to become a family favorite. With just one skillet and minimal prep, it’s a quick and delicious way to enjoy a hearty meal full of bold flavors.