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, cut into bite-sized pieces; 1 ½ cups chopped onions; 1 ½ cups chopped bell pepper; 1 ½ cups chopped celery; 14.5 ounces Rotel tomatoes and chiles, undrained; 1 ¼ cups chicken stock (may need more); 6 ounces tomato paste; ¼ teaspoon black pepper; ½ teaspoon kosher salt; 2 ½ teaspoons Italian seasoning; 2 cups cooked rice; 2 tablespoons oil

This hearty Creole Chicken and Rice dish brings the soulful flavors of Louisiana right to your dinner table. With tender chicken pieces simmered in a rich tomato sauce with the classic “holy trinity” of Creole cooking, this one-skillet meal delivers big flavor with minimal effort.

Why You’ll Love This Recipe

This Creole Chicken and Rice is a crowd-pleasing comfort food that’s both satisfying and simple to make. The one-skillet approach (minus cooking the rice) means fewer dishes to clean, while the combination of savory chicken, aromatic vegetables, and zesty tomato sauce creates layers of flavor that taste like they’ve been simmering all day. Perfect for busy weeknights when you want something hearty and homemade without spending hours in the kitchen. This recipe also scales easily for meal prep or feeding a crowd, and the leftovers taste even better the next day as the flavors continue to develop.

Ingredients

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

Chicken provides the protein foundation for this dish. Both breasts and thighs work beautifully here, though thighs will give you a slightly more tender and flavorful result. If using breasts, be careful not to overcook them when browning.
Onions, bell peppers, and celery form the famous “holy trinity” of Creole cooking. This aromatic combination creates the flavor base that distinguishes Creole dishes. You can use any color bell pepper, though green is traditional and provides a slightly bitter note that balances the sweetness of the sauce.
Rotel tomatoes and chiles add both tomato flavor and a moderate heat to the dish. If you prefer a milder version, look for the mild variety, or substitute with regular diced tomatoes and add a small amount of diced green chiles to taste.
Chicken stock provides liquid for the sauce while enhancing the savory flavors. If your sauce becomes too thick during cooking, adding a bit more stock will help achieve your desired consistency.
Tomato paste concentrates the tomato flavor and helps thicken the sauce. For extra depth, consider cooking it for 30 seconds with the vegetables before adding the liquid ingredients.
Italian seasoning might seem surprising in a Creole dish, but this herb blend typically contains oregano, basil, thyme, and other herbs that complement the flavors beautifully. You could substitute with Creole seasoning for a more authentic touch.
Rice serves as the perfect canvas for soaking up the flavorful sauce. Long-grain white rice is traditional, but brown rice can be substituted for added nutrition.
Salt and pepper are simple but essential seasonings that enhance all the other flavors in the dish. Kosher salt has a cleaner taste than table salt and dissolves well in cooking.
Oil for sautéing helps brown the chicken and soften the vegetables. Use a neutral oil with a high smoke point like vegetable or canola oil.

Directions

Heat 2 tablespoons oil in a skillet until shimmering.
Add chicken pieces in batches without crowding; sauté until golden brown and cooked through (160°F internal temperature). Remove chicken and keep warm.
Add remaining oil to skillet. Sauté onions, bell pepper, and celery until tender.
Stir in Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning.
Bring to a simmer, reduce heat, cover, and cook 5-10 minutes until sauce thickens to your liking.
Return chicken to skillet, stir to combine, and heat through.
Serve over cooked rice.

Servings and Timing

This recipe yields 6 generous servings, making it perfect for family dinners with potential leftovers. Each serving contains approximately 511 calories. The entire dish comes together in just 30 minutes, with 10 minutes of prep time and 20 minutes of cooking time, making it an excellent option for weeknight meals when time is limited but you still want something homemade and satisfying.

Variations

Seafood Creole: Replace the chicken with 1½ pounds of peeled shrimp or a combination of shrimp and bay scallops. Add the seafood during the last 5 minutes of cooking as it requires much less time to cook than chicken.
Spicy Creole Chicken: Add 1-2 tablespoons of Cajun or Creole seasoning and ¼ teaspoon of cayenne pepper for an extra kick of heat.
Sausage and Chicken Creole: Add 8 ounces of sliced andouille or smoked sausage along with the chicken for an even more authentic Louisiana flavor profile.
Vegetable-Forward Creole: Double the “holy trinity” vegetables and add 1 cup of sliced okra and 1 cup of corn kernels for a more veggie-packed version.
Creole Chicken and Quinoa: Substitute cooked quinoa for the rice for a higher-protein, gluten-free alternative.

Storage/Reheating

Refrigerator Storage: Store leftover Creole Chicken and Rice in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the chicken mixture and rice separately to prevent the rice from becoming too soggy.
Freezer Storage: This dish freezes exceptionally well. Cool completely, then store in freezer-safe containers for up to 3 months. Again, it’s ideal to freeze the chicken mixture separate from the rice.
Reheating from Refrigerated: Reheat the chicken mixture in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to loosen the sauce. Microwave in 30-second intervals if you’re in a hurry. Reheat rice separately with a tablespoon of water, covered, until steaming.
Reheating from Frozen: Thaw overnight in the refrigerator before reheating as above, or reheat directly from frozen in a covered skillet with a few tablespoons of water added, stirring occasionally until heated through.

FAQs

Can I use rotisserie chicken to make this recipe quicker?

Yes, using pre-cooked rotisserie chicken is a great time-saver. Simply shred or cube about 4 cups of chicken and add it in the final step just to heat through. This cuts the cooking time significantly while still delivering great flavor.

What can I substitute for Rotel tomatoes if I can’t find them?

If Rotel tomatoes aren’t available, use a 14.5-ounce can of diced tomatoes plus a 4-ounce can of diced green chiles, or simply diced tomatoes with 1/2 teaspoon of red pepper flakes for heat.

Is this dish spicy?

With standard Rotel tomatoes, this dish has a mild to medium heat level. For a milder version, use mild Rotel tomatoes or substitute as mentioned above. For more heat, add cayenne pepper or hot sauce to taste.

Can I make this dish ahead of time?

Absolutely! The flavor actually improves after a day in the refrigerator. Make the chicken mixture up to 2 days ahead, then reheat gently on the stovetop and serve over freshly cooked rice.

What’s the best rice to serve with Creole Chicken?

Long-grain white rice is traditional, but jasmine rice adds a nice aroma. For a healthier option, brown rice or cauliflower rice works well. The key is having something to soak up the delicious sauce.

Can I make this in a slow cooker?

Yes! Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker with the remaining ingredients (except rice). Cook on low for 4-6 hours or high for 2-3 hours. Serve over separately cooked rice.

How can I make this dish more authentic to New Orleans Creole cuisine?

Add 1-2 tablespoons of authentic Creole seasoning instead of Italian seasoning, incorporate andouille sausage, and consider adding a bay leaf and 1/2 teaspoon of thyme. A splash of hot sauce or a pinch of filé powder at the end is also traditional.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, assuming your chicken stock is gluten-free. Always check packaged ingredients like tomato paste and Rotel tomatoes to be certain they don’t contain any gluten-containing additives.

Can I add other vegetables to this dish?

Certainly! Okra is a classic addition to Creole dishes. Other good options include corn, diced zucchini, or mushrooms. Add sturdy vegetables with the holy trinity and more delicate ones in the last few minutes of cooking.

How do I know when the chicken is properly cooked?

The safest way is using an instant-read thermometer to ensure chicken reaches 165°F internally. Visually, properly cooked chicken pieces will be firm, no longer pink inside, and the juices will run clear when pierced.

Conclusion

This Creole Chicken and Rice recipe brings the vibrant flavors of Louisiana cuisine to your table with minimal fuss. The combination of tender chicken, aromatic vegetables, and zesty tomato sauce creates a deeply satisfying meal that tastes like it took hours to prepare, even though it comes together in just 30 minutes. Whether you’re looking for a weeknight dinner solution or wanting to explore Creole cooking, this approachable recipe delivers authentic flavors while being adaptable to your preferences and pantry. Serve it to family or friends, and watch how quickly it becomes a requested favorite in your meal rotation. The balance of simplicity and flavor makes this dish a true kitchen keeper.

Creole Chicken and Rice