Creole Chicken

As an Italian-American, tomato-based sauces are among my absolute favorite. So it should come as no surprise that I crave a good Creole Chicken with a zesty tomato based sauce.

overhead shot of plate of rice and creole chicken


Creole Vs Cajun

We also did a little bit of research. Creole cuisine originated in New Orleans, Louisiana. Another interesting tidbit, Creole and Cajun are two very different cuisines and the names are not to be used interchangeably.

Creole cuisine is what folks were eating in New Orleans proper and Cajun cuisine was established later when the Cajun folks settled in the country.

And the number of cultures that got thrown into a melting pot together to create it is astounding. It is an amalgamation of French, Spanish, African, German, Native American, and Portuguese just to name a few. It is known for its use of ingredients like paprika, red pepper, garlic, and onion.

Creole sauce is super simple and requires more prep than actual cook time. Full of fresh vegetables and delicious spices. It is a great choice to serve for dinner and great to freeze and reheat later.

It is a delicious meal with a little bit of heat to spice up the dinner table. I am sure it will become part of the regular rotation in no time.

Why Our Creole Chicken is the Best

There are countless recipes out there to make chicken creole, but here’s why ours is a little different.

  • Made with homemade seasoning blend – While it’s easy to buy seasoning blends at the store, making your own at home is so satisfying. You can double or triple the just the spices together and keep handy in a jar or a shaker in the pantry with your other seasonings for a quick hit of creole seasoning.
  • Only 15 minutes of prep – While the cooking time is a little long, you can have this meal prepped and ready to cook in only 15 minutes.
  • Unique spin on a classic – We changed up the traditional creole recipe we learned to make by making some simple swaps. Our taste buds were craving andouille sausage but the chicken variety so we added that in. We also added more veggies to beef it up a bit.
overhead shot of creole chicken in baking dish


The simple ingredients needed to make this creole chicken are easily found at your local grocery store.

  • Vegetable oil – I prefer to use vegetable oil to sauté the veggies, but you can use any neutral oil you’d like to.
  • Yellow onion – I love the fragrant, flavorful crunch that onion adds to this dish. You can use white onion if you prefer.
  • Bell pepper – Make sure they are seeded and diced. I like to use red and green pepper, but you can use any color you’d like.
  • Scallions – Chopped scallions not only add flavor to this dish, but also flavor that complements the rest of the veggies.
  • Diced tomatoes – You can use the canned version for sake of time and ease. Make sure they are un-drained because you will want those juices.
  • Hot sauce – You can make your own homemade hot sauce, or use your favorite brand from the grocery store.
  • Seasonings – I used a blend of paprika, dried thyme, dried oregano, garlic powder, black pepper, cayenne pepper, fine sea salt and marjoram.
  • Chicken drumsticks – Traditionally, drumsticks are used in this creole recipe. They are very tender and juicy when cooked correctly.
  • Chicken andouille sausage – You will want these sliced into bite sized discs. You can use regular pork andouille sausage if you’d like.
overhead half shot of creole chicken in baking dish

How to Make Creole Chicken

You are going to love how quick and easy it is to make this flavorful creole chicken recipe.

  1. Sauté veggies. In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Sauté until soft. Add canned tomatoes through marjoram. Stir and cook down.
  2. Brown chicken. Meanwhile, preheat oven. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in batches, rotating drumsticks as you go.
  3. Add chicken, sausage and sauce to pan. Transfer chicken to a larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
  4. Bake. Remove and make sure chicken internal temperature has reached proper temperature and juices run clear. Spoon over cooked rice and enjoy your creole chicken.

What to Serve with Creole Chicken

I like to serve over some rice. My choice here would be a nice long-grain, white rice to soak up the flavor of the sauce. I also like them with Instant Pot Great Northern Beans.

You can also serve with a nice leafy side salad. This dish is already loaded with veggies, but if you feel the need to have more, broccoli or green beans would be great options.

close up angled shot of serving spoon in baking dish of creole chicken


There are plenty of ways for you to make this creole chicken recipe your own.

  • Chicken – For your purposes, you can use any cut of chicken you like. We used drumsticks that day but chicken thighs or even chicken breasts would be a great substitute. If you aren’t feeling the andouille made with chicken try it with the classic andouille.
  • Vegetables – You can leave out or swap any veggie you’d like to. A great one to add in would be stalk celery for some added texture and crunch.
  • Sausage – I love the taste of the chicken sausage, but using pork andouille sausage can be used instead.
  • Seasoning – You can buy a premade creole seasoning from the store instead of making your own. You can also swap it for cajun seasoning.

Storage and Freezing

You can easily store or freeze this creole chicken with the instructions below.

How to Store Creole Chicken

This chicken tastes even better the next day, letting the flavors marry. You can store any leftovers in an airtight container in the fridge. It will stay for up to three days.

Can I Freeze Creole Chicken?

If you want to freeze the leftovers, make sure to freeze the chicken and rice separately. Freeze in an airtight container for up to three months.

More Easy Chicken Recipes

Chicken dinners don’t have to be boring! Here are a few of our favorite chicken recipes that we know you’ll love too.

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Easy Chicken Kiev

Thin chicken breasts stuffed with compound butter and covered in a light Panko breading, this Chicken Kiev is an easy dinner the whole family will enjoy!
See The Recipe!
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Peri Peri Chicken

From the smoky and bright chicken to the complex spicy sauce, this Peri Peri Chicken is sure to become a family favorite in your house!
See The Recipe!
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Air Fryer Drumsticks

These EASY Air Fryer Drumsticks require just a few simple ingredients to make a fantastic weeknight meal in under 30 minutes!
See The Recipe!
angled shot of creole chicken over rice with text overlay
overhead shot of plate of rice and creole chicken

Baked Creole Chicken Recipe

4.68 from 28 votes
Creole Chicken is a baked chicken recipe using a spicy tomato-based sauce with vegetables and spices. Serve over rice. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings



  • In a large sauce pan or Dutch oven, heat vegetable oil. Add yellow onion, bell pepper and scallions. Saute until soft, approximately 5 minutes. Add canned tomatoes through marjoram. Stir and cook down for 20 minutes.
  • Meanwhile, preheat oven to 350 degrees. Pat drumsticks with a paper towel and then season with fine sea salt and pepper. In a large skillet, brown chicken in 4 batches, rotating drumsticks as you go. Each batch should take about 5 minutes.
  • Transfer chicken to 9×13 or larger roasting pan. Add andouille sausage discs. Cover with Creole vegetable sauce.
  • Bake for 30 minutes. Remove and make sure chicken internal temperature has reached 165 and juices run clear. Spoon over cooked rice and enjoy your Creole Chicken!
  • If you’ve tried this recipe, come back and let us know how it was! 


Calories: 690 kcal, Carbohydrates: 55 g, Protein: 44 g, Fat: 31 g, Saturated Fat: 10 g, Cholesterol: 192 mg, Sodium: 1478 mg, Potassium: 958 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 1610 IU, Vitamin C: 45 mg, Calcium: 98 mg, Iron: 4 mg
Author: Chef Jessica Anne
Calories: 690
Course: Main Course, Main Dish
Cuisine: Creole
Keyword: baked chicken recipe, creole chicken
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of creole chicken
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.68 from 28 votes (15 ratings without comment)

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Questions and Reviews

  1. Appreciation for various other informative web page. The spot more may I am getting that kind of info written in this sort of perfect manner? I’ve got a opportunity i’m simply right now doing work in, so i have been on the design away to get such information.. Online Casino Slots ,

  2. 5 stars
    Made this for the family last night and it was a big hit. Changed it up a little as I used thighs vs. legs and cooked the vegetation in a separate pan and then used it to deglaze the pan with the chicken.

      1. 5 stars
        Maravilloso pollo!. Con estos calores estaba rehacea a prender el horno grande, pero lo hice y estuvo delicioso. No tenía mejoraba, lo cambie por romero y funcionó muy bien.. Gracias preciosa por tanto trabajo dándonos éstas fantásticos recetas. Lo valoro mucho y agradezco. Saludos desde Guadalajara _España. Cuídate mucho. Besitos
        P. D. Porqué tiene tantos carbohidratos?. Yo no le veo tantos

        Translation: Wonderful chicken! With these heats I was redone to turn on the big oven, but I did it and it was delicious. It had no improvement, I changed it for rosemary and it worked very well .. Thank you precious for so much work giving us these fantastic recipes. I value it very much and I appreciate it. Greetings from Guadalajara _Spain. Take care. little kisses
        Q. Why do you have so many carbohydrates? I do not see so many.

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  4. 5 stars
    My husband’s aunt is from Louisiana and I have always been intimidated to mimic her dishes, but this looks so full of flavor, I gotta give it a try. I know my family will love every bite!

  5. I think I always hear Creole and think “spicy”. I’m a wuss with spicy things, so I’ve honestly never tried anything like this!

  6. I love folks from down south that serve up delicious dishes like this. I’ve never made it, but it’s good.