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20-Minute Chicken Creole

Chicken breast for 20-Minute Chicken Creole

20-Minute Chicken Creole is a quick Southern-style chicken dish with no added fat and very little added salt in the spicy tomato sauce with bell pepper, celery, onion, garlic and basil.


4 chicken breast halves, skinless, boned, and cut into 1-inch strips*
1 cup low-sodium chili sauce
1-1/2 cup (1 large) green bell pepper, chopped
1-1/2 cup chopped celery
1/4 cup chopped onion
2 cloves minced garlic
1 tablespoon fresh basil (or 1 teaspoon dried)
1 tablespoon fresh parsley (or 1 teaspoon dried)
1/4 teaspoon red pepper, crushed
1/4 teaspoon salt
Nonstick cooking spray, as needed


Spray deep skillet with nonstick cooking spray. Preheat pan over high heat.

Cook chicken in hot skillet, stirring, for 3 to 5 minutes or until no longer pink. Reduce heat.

Add tomatoes with juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boil and reduce heat. Simmer covered for 10 minutes.

Serve over hot cooked rice or whole wheat pasta.

Recipe Notes

  • *For convenience, you can use uncooked boneless, skinless chicken breast.
  • **To cut back even more on sodium, try No Salt Organic Diced Tomatoes.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1-1/2 cup
Calories: 274; Total Fat: 5g; Saturated Fat: >1mg; Cholesterol: 73mg; Sodium: 383mg; Carbohydrates: 30g; Fiber: 4g; Protein: 30g

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