This chicken and rice dish is made with Creole-style spices and ingredients like red and green bell pepper, celery, green onions, and tomatoes.

A serving of Creole-style chicken and rice with bell peppers and dish of oven-roasted okra in the background.

Tossed with an easy-to-make blend of Creole-style spices, this tasty chicken and rice dish combines tender chunks of chicken thighs with sautéed bell peppers and scallions. Served with Oven-Roasted Okra to round out the meal it’s a unique twist on conventional chicken and rice that your family is sure to love.

What’s In Creole Seasoning Blend?

A Creole-style spice blend can be used to flavor more that just this recipe. Try sprinkling it onto chicken for grilling, over broiled fish fillets or pan-seared shrimp, or onto oven-roasted veggies. To make it combine:

  • 1 part salt
  • 1/2 part sweet paprika
  • 1/2 part garlic powder
  • 1/2 part dried oregano
  • 1/4 part cayenne
  • 1/4 part black pepper
  • 1/4 part onion powder
  • 1/4 part dried thyme

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Creole-Style Chicken and Rice

Creole-Style Chicken and Rice

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A hearty, flavorful version of chicken and rice featuring Creole-style spices and ingredients like red and green bell pepper, celery, green onions and tomatoes.


  • 1-1/4 lbs boneless, skinless chicken thighs
  • 1 tablespoon vegetable oil, plus more if needed
  • 1 tablespoon Creole seasoning blend, see notes
  • 3/4 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, seeded and cut into bite-sized pieces
  • 1 medium green bell pepper, seeded and cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • 1 cup diced tomatoes, undrained
  • 4 scallions, chopped
  • 4 servings cooked white rice


  • Trim any excess fat from the chicken thighs, cut them into bite-sized pieces and set aside.
  • Heat the vegetable oil in a large, heavy skillet over medium-high heat. Add the chicken, sprinkle with the Creole seasoning and sauté until no longer pink on the outside, 3 to 4 minutes. Transfer to a bowl and set aside.
  • Reduce the heat to medium and add the onion and celery to the pan. Sauté until the onion is soft and translucent, 3 to 4 minutes, then add the garlic and sauté until fragrant, 1 minute.
  • Add the red and green pepper and cook until the pepper is crisp-tender, 2 to 3 minutes longer. Stir in the tomatoes, add the chicken and continue cooking, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes more.
  • Add the scallions and the rice, combine well. Taste and adjust the seasoning as needed. Plate individual servings and serve immediately.

Tips for Making This Recipe

How to make Creole seasoning blend:

To make the 1 tablespoon of seasoning blend for this recipe combine 1 teaspoon salt, 1/2 teaspoon each sweet paprika, garlic powder, and dried oregano, and 1/4 teaspoon each cayenne, black pepper, onion powder, and dried thyme.
Calories: 212kcal, Carbohydrates: 32g, Protein: 9g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 48mg, Potassium: 441mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1296IU, Vitamin C: 73mg, Calcium: 57mg, Iron: 1mg
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