This stove-top Creole chicken in a green chili cream sauce delivers bold flavor and simple preparation. You can easily tailor the heat to your taste—use tomatoes instead of green chilies or halve the Creole seasoning for a milder dish. For spicier results, add cayenne or increase the green chilies.
If you keep cooked onions and green pepper in the freezer, simply thaw and reheat them before continuing with the sauce. Using thin-sliced chicken breasts shortens cooking time and makes the recipe even easier.
Good side dishes include rice (perfect for soaking up the sauce), sautéed or roasted okra, and a simple green salad. Because the chicken is flavorful, keep sides uncomplicated.
Recipe
Creole Chicken in Green Chili Cream Sauce
Ingredients
- 1.5 lbs. chicken breasts, thawed
- 3 Tbsp. olive oil
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- 2 Tbsp. flour
- 2 tsp. Creole seasoning (such as Tony Chachere’s)
- 1½ tsp. chicken bouillon granules
- 1½ cups milk
- 1 (4 oz.) can diced green chilies, drained
- 1 tsp. lemon juice
- ¼ cup sour cream
Instructions
- Heat 2 Tbsp. olive oil in a large frying pan over medium-high heat. Sauté the chicken until browned on both sides, then reduce heat and cook through. Remove from pan and keep warm.
- In a separate pan, heat the remaining olive oil and cook the chopped onion and green pepper until tender.
- Add the flour to the vegetables and stir for 1 minute. Add the Creole seasoning, bouillon, and diced green chilies; cook another minute, stirring constantly.
- Gradually add the milk, stirring between additions. When the sauce begins to thicken, stir in the lemon juice and sour cream. Heat gently until the sour cream is incorporated and the sauce is hot—do not boil.
- Return the cooked chicken to the pan or pour the sauce over the chicken on a serving platter. Serve immediately over rice or with your preferred side.
Notes
Thin-sliced breasts cook quickly and evenly, making the recipe especially easy on weeknights.
This Creole chicken is excellent served over rice to soak up the creamy sauce.
Nutrition per serving
Author: Mary Ann
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