Creole Chicken with Green Chili Cream Sauce Recipe

This slightly spicy stovetop chicken is a flavorful, attractive meal that’s easy to adapt to your taste. For a milder version, swap tomatoes for the green chilies or halve the Creole seasoning. If you like it very spicy, add cayenne or increase the green chilies.

If you keep cooked onion and green pepper in the freezer, simply thaw and warm them in a saucepan, then add the flour and continue with the sauce directions below. Using thin-sliced chicken breasts speeds up cooking and makes the recipe easier.

Good side dishes include rice (perfect for soaking up the sauce), sautéed or roasted okra, a crisp salad, or any simple vegetable—this dish already brings bold flavor to the plate.

Recipe

Chicken with chili cream sauce on a bed of rice on a white plate. There is a fork at the top of the plate.

Creole Chicken in Green Chili Cream Sauce

5 from 1 vote

This slightly spicy stovetop chicken is flavorful and easy to adjust to your preferences—use tomatoes to tone down the heat, halve the Creole seasoning, or add more chilies or cayenne for extra kick.

Author: Mary Ann

Prep Time 5

Cook Time 30

Total Time 35

Course Main Dish

Cuisine Creole

Servings 6 servings

Calories 290

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, like Tony Cachere’s
1-½ tsp. chicken bouillon granules
1-½ cups milk
1- 4 oz. can diced green chilies, diced
1 tsp. lemon juice
¼ cup sour cream

Instructions

Heat 2 Tbsp. olive oil in a large frying pan. Sauté the chicken, browning on both sides, and continue cooking over medium heat until cooked through. Remove chicken and keep warm.
In a separate pan, cook the chopped onion and green pepper in the remaining olive oil until tender.
Stir in the flour and cook about 1 minute. Add the Creole seasoning, chicken bouillon, and diced green chilies; cook another minute, stirring constantly.
Gradually add the milk a little at a time, stirring after each addition. When the sauce begins to thicken, stir in the lemon juice and sour cream until the sour cream melts and the sauce is hot. Keep the sauce warm.
Return the cooked chicken to the pan and pour the sauce over it, or serve the sauce spooned over the chicken.

Notes

Thin-sliced chicken breasts cook faster and make this stovetop dish easier to prepare.

Serve Creole chicken over rice to make the most of the creamy chili sauce.

Nutrition per serving

Calories: 290 cal

Carbohydrates: 11 g

Protein: 27 g

Fat: 15 g

Sodium: 524 mg

Fiber: 2 g

Sugar: 5 g

Net Carbohydrates: 9 g