20-Minute Creole Chicken Recipe Will Help You Ring the Dinner Bell Fast by 30Seconds Food

20-Minute Creole Chicken Recipe Will Help You Ring the Dinner Bell Fast

Spice up dinner tonight with this easy one-pan creole chicken recipe. This flavorful chicken recipe is on the table in under – yes, under – 20 minutes!

The easy chicken recipe starts with boneless chicken breasts that are cut into bite-sized pieces. The chicken is browned in a skillet before being removed to a plate. Onion, celery and garlic are then cooked until soft. Chicken broth, a can of fire-roasted tomatoes, tomato paste and Cajun seasoning are added and boiled for about five minutes. Return the chicken to the pan, taste and adjust seasonings, and this comforting meal is ready for the table.

Serve this rich one-pan recipe over rice garnished with chopped green onions. Add a vegetable or salad and you have a complete meal everyone will enjoy sinking their teeth into.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4


  • 4 boneless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced fire-roasted tomatoes (do not drain)
  • 1 cup chicken broth
  • 1 can (6 ounces) tomato paste
  • 1/2 - 1 teaspoon Cajun seasoning or creole seasoning
  • rice, for serving

Here's how to make it: 

  1. Heat the oil in a skillet. Add the chicken and cook until browned and just cooked through, about 5 minutes. Remove to a plate.
  2. Add the onion and celery and cook until soft, about 2 minutes. Add the garlic and cook 30 seconds.
  3. Add the tomatoes, chicken broth, tomato paste and Cajun seasoning. Bring to a boil, reduce heat and cook for about 5 minutes. 
  4. Put the chicken back into the pan. Cook about 1 more minute to heat through. Serve over rice. 

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My mouth is watering. 😋
Elisa Schmitz, 30Seconds
Absolutely delicious and so simple. YUM!
I'm making this and my family will love me forever.

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