Skip to main content Skip to navigation

Chicken Creole

Posted by Courtney Schupp | January 11, 2022

Prep time: 15 minutes | Cooking time: 20 minutes | Servings: 8


  • 1 tablespoon vegetable oil
  • 2 chicken breast (whole, skinless, boneless)
  • 1 can diced tomatoes (14 1/2 oz., with juice)
  • 1 cup chili sauce
  • 1 green pepper (chopped, large)
  • 2 celery stalk (chopped)
  • 1 onion (chopped)
  • 2 garlic clove (minced)
  • 1 teaspoon dried basil
  • 1 teaspoon parsley (dried)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt

Live Well Tips

  • Tomatoes are used in African, Cuban, Puerto Rican, Latino and Mediterranean cuisines.
  • Serve this main dish with whole-wheat pasta or brown rice to add whole-grains to your meal.
  • This dish can be cooked on the stovetop or with an electric skillet.
  • No chili sauce? Make your own by mixing together:
    • 1 can (8 ounces) tomato sauce
    • 1 Tablespoon vinegar
    • 1 teaspoon packed brown sugar
    • 1 teaspoon chili powder



  1. Wash hands with soap and water.
  2. Heat pan over medium-high heat. Add vegetable oil and chicken, flipping breasts at about 5 minutes.
  3. Once chicken begins to brown on both sides reduce heat to medium.
  4. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
  5. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
  6. Serve over hot, cooked rice or whole wheat pasta.
  7. Refrigerate leftovers within 2 hours

Nutrition Facts

Serving size 1 cup: Calories-110; Protein–10g; Carbohydrate–12g; Total Fat–2.5g; Saturated Fat–0g; Cholesterol–25mg; Fiber–1g; Sodium–450mg; Vitamin C–17%; Vitamin A–23%; Iron–1%; Calcium–17%

Adapted from Food Hero, OSU Cooperative Extension Service