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Chicken Creole for Four

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Leeanne Grether of Woodbury, Minnesota has been making this easy skillet dish for years. She writes, “Every time I make this dish, someone always asks for the recipe!”
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Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 4 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 celery rib, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 1/3 cup tomato paste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon each dried basil, oregano, thyme and marjoram
  • 2 cups hot cooked rice

Directions

  1. In a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in remaining oil until tender.
  2. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Return chicken to the pan; heat through. Serve with rice.

Nutrition Facts

1-1/4 cups: 334 calories, 8g fat (1g saturated fat), 63mg cholesterol, 368mg sodium, 38g carbohydrate (10g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

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