Chicken Breasts Creole Style Recipe

Name: Chicken Breasts Creole Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds; 1 tablespoon olive oil; 3/4 cup onion strips; 3/4 cup cored, seeded and julienned green pepper; 3/4 cup sliced celery; 1 tablespoon finely chopped garlic; 1 bay leaf; 1 tablespoon paprika; 1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes; Salt and freshly ground pepper to taste; 1 teaspoon Worcestershire sauce; 1 teaspoon hot-pepper sauce (like Tabasco); 1 tablespoon butter; 1 tablespoon wine vinegar; 4 tablespoons water or chicken broth; 4 tablespoons finely chopped parsley

Servings: persons

4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds
1 tablespoon olive oil
3/4 cup onion strips
3/4 cup cored, seeded and julienned green pepper
3/4 cup sliced celery
1 tablespoon finely chopped garlic
1 bay leaf
1 tablespoon paprika
1 cup peeled, diced tomatoes, or 1 cup canned crushed tomatoes
Salt and freshly ground pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon hot-pepper sauce (like Tabasco)
1 tablespoon butter
1 tablespoon wine vinegar
4 tablespoons water or chicken broth
4 tablespoons finely chopped parsley

1
Place half a chicken breast between sheets of plastic wrap.
2
Pound lightly to a thickness of one-quarter inch with a flat mallet or meat pounder.
3
Repeat with the remaining halves.
4
Heat the olive oil in a large skillet.
5
Add the onions, green peppers, celery, garlic and bay leaf.
6
Cook, stirring, until the onions become transparent.
7
Add the paprika, the tomatoes, and salt and pepper to taste.
8
Stir well.
9
Continue cooking for 3 to 4 minutes.
10
Add the Worcestershire sauce and the hot-pepper sauce.
11
Simmer until the sauce is reduced, about 5 minutes.
12
Set aside.
13
Meanwhile, sprinkle the chicken with salt and pepper to taste.
14
Heat the butter in a heavy skillet over medium heat, and cook the chicken breasts until golden on one side, about 4 minutes.
15
Turn the pieces and cook for 4 minutes more or until done.
16
Be careful not to overcook.
17
Add the vinegar, water or chicken broth, cover, bring to a boil, and simmer for 2 minutes.
18
Remove the bay leaf.
19
Keep warm.
20
To serve, divide the creole sauce among 4 serving plates.
21
Place the chicken breasts over the sauce and pour the gravy from the skillet over them.
22
Sprinkle with parsley.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 skinless, boneless chicken breasts, halved, about 1 1/4 pounds, 1 tablespoon olive oil, 3/4 cup onion strips, 3/4 cup cored, seeded and julienned green pepper, and more.

Yes, Chicken Breasts Creole Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts Creole Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions