Creole Chicken in Green Chili Cream Sauce

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

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.

Servings per Recipe: 6 servings

Calories per Serving: 290

Prep Time: 5

Cook Time: 30

Total Time: 35

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 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.

Notes

Using thin-sliced breasts makes cooking this stovetop chicken recipe easier.

Creole chicken is delicious served over rice.

Nutrition