Creole Chicken Recipe – Green Chili Mash & Creamy Sauce

Last Updated on 2 months by Neha Deshmukh

Creole Chicken Recipe – Green Chili Mash & Creamy Sauce

Hey everyone! I’m so excited to share this Creole Chicken recipe with you. It’s a dish that’s bursting with flavour – a little spicy, a little creamy, and totally comforting. I first made this for a little get-together with friends, and it was a huge hit. It’s a bit of a project, but trust me, the results are worth it!

Why You’ll Love This Recipe

This Creole Chicken isn’t your average weeknight meal, but it’s perfect for when you want something a little special. The combination of the crispy chicken, the vibrant sauce, and the slightly fiery green chili mash is just incredible. It’s a flavour explosion that’ll transport your tastebuds straight to Louisiana! Plus, it’s surprisingly versatile – I’ll show you how to adapt it to suit different dietary needs and spice preferences.

Ingredients

Here’s what you’ll need to make this Creole Chicken magic happen:

• 4 bone-in skin-on chicken breasts (about 600-700g)
• To taste low salt creole seasoning (about 2-3 tbsp total)
• 1-2 Tbsp vegetable oil (about 15-30ml)
• 1 small green bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 large clove garlic, minced
• 2 Tbsp low salt creole seasoning (about 15g)
• 2 tsp tomato paste (about 10ml)
• 0.5 cup chicken stock (about 120ml)
• 2 Tbsp vegetable oil (about 30ml)
• 0.5 cup heavy cream (about 120ml)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Creole Seasoning: This is the heart and soul of the dish. You can find pre-made blends, but they vary a lot in spice level. I like to make my own so I can control the heat. Look for blends with paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme. Some blends include white pepper too!
• Chicken Breasts: I prefer bone-in, skin-on chicken breasts for this recipe. The bone adds flavour, and the skin gets beautifully crispy. However, you can use boneless, skinless breasts if you prefer – just reduce the roasting time.
• Low-Sodium Options: I always opt for low-sodium creole seasoning and chicken stock. It allows you to control the saltiness and really appreciate the other flavours. You can always add salt later if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Sauce: Heat 1-2 tablespoons of oil in a medium saucepan over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, until softened. Stir in the garlic and 2 tablespoons of creole seasoning and cook for another minute until fragrant.
2. Build the Flavour: Mix the tomato paste with the chicken stock. Add this mixture to the saucepan. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally.
3. Smooth it Out: Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth. Be careful when blending hot liquids! Set aside.
4. Season the Chicken: Pat the chicken breasts dry and season generously with creole seasoning. Don’t be shy!
5. Sear & Roast: Heat 2 tablespoons of oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Sear the chicken breasts skin-side down for 2 minutes, until golden brown and crispy. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
6. Make the Sauce Creamy: While the chicken is roasting, deglaze the roasting pan with a little extra chicken stock, scraping up any browned bits from the bottom. Add the pureed sauce and heavy cream. Simmer gently until heated through. If the sauce is too thick, add a little more chicken stock to reach your desired consistency.
7. Serve & Enjoy: Serve the chicken over a bed of green chili mash (recipe to follow!), and drizzle generously with the creamy Creole sauce.

Expert Tips

Want to take your Creole Chicken to the next level? Here are a few tips:

• Crispy Skin: Make sure the chicken skin is completely dry before searing. This helps it get nice and crispy. Don’t overcrowd the pan either – work in batches if necessary.
• Sauce Consistency: The sauce should be thick enough to coat the chicken, but not so thick that it’s gloopy. Adjust the consistency with chicken stock as needed.
• Resting is Key: Let the chicken rest for 5-10 minutes after roasting before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful chicken breast.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken breasts and substitute the heavy cream with cashew cream or full-fat coconut milk.
• Gluten-Free Adaptation: Double-check that your creole seasoning blend is gluten-free. Many contain wheat flour as a thickening agent.
• Spice Level Adjustment: Reduce the amount of cayenne pepper in your creole seasoning blend to control the heat. You can also add a pinch of sugar to balance the spice.
• Festival Adaptations: This dish is perfect for Mardi Gras or any Louisiana-themed gathering! Serve it with a side of jambalaya or gumbo for a truly authentic experience.

Serving Suggestions

This Creole Chicken is fantastic with:

• Fluffy white rice
• Creamy mashed potatoes (or sweet potato mash!)
• Steamed greens like broccoli or spinach
• A simple side salad

Storage Instructions

Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave. Reheat the sauce gently on the stovetop.

FAQs

Got questions? I’ve got answers!

• What is Creole seasoning and where can I find it? Creole seasoning is a blend of spices commonly used in Louisiana cuisine. You can find pre-made blends in most supermarkets, or you can make your own!
• Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will be even more flavourful and tender. Adjust the roasting time accordingly – thighs typically take longer to cook.
• How can I make the sauce less spicy? Reduce the amount of cayenne pepper in your creole seasoning blend, or add a dollop of plain yogurt or sour cream to the sauce.
• Can this dish be made ahead of time? You can make the sauce a day or two in advance and store it in the refrigerator.
• What is a good substitute for heavy cream? Cashew cream or full-fat coconut milk are great vegan alternatives. For a lighter option, you can use half-and-half or milk, but the sauce won’t be as rich and creamy.

Enjoy! I hope you love this Creole Chicken as much as I do. Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!