This somewhat spicy stove top chicken dish is a flavorful and attractive dish that can be adjusted based on your preferences—if you prefer less spice, use tomatoes instead of green chilies, or cut the creole seasoning in half. If you like your creole dishes to be smokin' hot, add some cayenne pepper or double the amount of green chilies.
If you have cooked onion and green pepper in your freezer, just thaw it and heat it in a saucepan, adding the flour and following the sauce directions from there. To make this recipe easier, use thin-sliced chicken breasts.
Sides that work well with this recipe: rice (good since it has sauce), sautéed or roasted okra, salad, and other simple sides since this has a lot of flavor.
Creole Chicken in Green Chili Cream Sauce
- 1.5 lbs. chicken breasts, thawed
- 3 tablespoon olive oil
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- 2 tablespoon flour
- 2 teaspoon Creole seasoning, like Tony Cachere’s
- 1-½ teaspoon chicken bouillon granules
- 1-½ cups milk
- 1- 4 oz. can green chilies, diced
- 1 teaspoon lemon juice
- ¼ cup sour cream
- Heat 2 tablespoon olive oil in a large fry pan and sauté chicken on each side until browned. Continue cooking over medium heat until chicken is cooked through.
- In a separate pan, cook pepper and onion in remaining olive oil until tender.
- Add flour and stir for 1 minute. Add the creole seasoning, bouillon, and green chilies and cook for an additional minute, stirring constantly.
- Add milk a little at a time, stirring constantly between each addition. When sauce is starting to thicken, add lemon juice and sour cream and stir gently until sour cream is melted and mixture is hot. Keep warm until chicken is cooked.
- When chicken is cooked, pour sauce over chicken and serve.
Nutrition per serving
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