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–+ servings

Chicken Creole

Classic Chicken Creole with tender chicken and okra smothered in a rich, seasoned Creole Sauce.
Servings 6 Servings
Cuisine Creole
Course Main Dish
Calories 338
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Here's What You Need

  • 1 ½ - 2 pounds Boneless Skinless Chicken Breasts or Tenderloins
  • 2 Tablespoons Vegetable Oil
  • 6 Tablespoons Butter - Divided
  • 2 Tablespoons AP Flour
  • 2 cups Yellow Onions - finely chopped
  • 1 cup Bell Peppers - finely chopped
  • 2 Tablespoons Garlic
  • 1 cup green onions - white and green parts separated
  • 1 Tablespoon Tomato Paste
  • 15 ounces Diced Tomatoes - 15-ounce can
  • 2 Tablespoon Worcestershire sauce
  • 2 cups Chicken Stock - Have more on hand
  • 2 cups Okra - Sliced

Herb and Spice Blend

  • 2 Tablespoons Creole Seasoning - Plus 1 Tablespoon to season the chicken.
  • 2 teaspoons Dry Thyme
  • 1 teaspoon Kosher Salt
  • 1 teaspoon White or Black Pepper
  • 1 Bay Leaf
  • 1 teaspoon Sweet Paprika
  • ½ teaspoon Cayenne - optional

Here's What You Do

Mise en place

  • Combine the Herb and Spice Blend ingredients and set aside.
  • If using chicken breasts, slice them into bite-sized pieces. Season the chicken with 1 Tablespoon of Creole seasoning. Set aside.
  • Prepare all ingredients: finely chop the onions and bell peppers; chop the garlic and green onions (keep white and green parts separate); measure remaining ingredients.

Prepare the Sauce

  • Heat the vegetable oil and 4 tablespoons of butter in a Dutch oven or large skillet over medium-high heat. When the butter is melted and foaming, add the chicken in a single layer.
  • Brown the chicken for about 2 minutes per side (it does not need to be fully cooked). Remove and set aside.
  • Add the onions and bell peppers to the same pan. Cook, stirring often, for about 5 minutes until softened.
  • If the pan looks dry, add 2 Tablespoons of butter. Sprinkle in the flour and stir constantly for about 2 minutes to form a light roux.
  • Add the tomato paste and cook, stirring constantly, for about 3 minutes to deepen the flavor.
  • Add the garlic, bay leaf, and about half of the Herb and Spice Blend. Stir and cook for 1 to 2 minutes until fragrant.
  • Add the diced tomatoes (with their juice) and Worcestershire sauce. Stir, scraping the bottom of the pan to loosen any browned bits. Simmer for 3 to 5 minutes.
  • Increase the heat slightly and add the chicken stock. Stir until smooth. Bring to a steady simmer (gentle bubbling), then reduce the heat and simmer for about 5 minutes until the sauce begins to thicken.
  • Add the okra, the white parts of the green onions, and about half of the remaining Herb and Spice Blend. Simmer for about 5 minutes.
  • Return the chicken (with any juices) to the pan. Stir and bring back to a simmer.
  • Cook for about 10 minutes, or until the chicken is fully cooked and tender. If the sauce becomes too thick, add a little more chicken stock.
  • Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with the green parts of the green onions and serve over rice.

Notes

Read my article, Chicken Creole, for detailed step-by-step photos, FAQs, substitutions, and lots of tips. 
This is traditionally served over long-grain white rice, but brown rice or wild rice will work as well.
Substitute chicken thighs or rotisserie chicken for the breasts. 
Leftovers will maintain their quality if stored in an airtight container for 3 to 4 days in the refrigerator and up to 4 months in the freezer. 
 
 
 

Nutrition

Calories: 338kcal | Carbohydrates: 22g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 791mg | Potassium: 901mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1942IU | Vitamin C: 46mg | Calcium: 109mg | Iron: 3mg
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