In a large skillet or Dutch oven, heat the olive oil over medium heat. Once hot, add the cubed chicken breasts and season with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, sliced celery, and diced green pepper. Sauté for about 5-6 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Once the vegetables are cooked, sprinkle in the paprika, crushed red pepper flakes (if using), cayenne pepper, dried oregano, and bay leaves. Stir everything together and let the spices toast for about 1 minute to release their flavors.
Return the cooked chicken to the skillet and pour in the can of petite diced tomatoes with their juices. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 15-20 minutes to allow the flavors to meld together.
After simmering, taste and adjust the seasoning if necessary. Remove the bay leaves before serving. Serve your Creole Chicken over rice, in wraps, or with a side of crusty bread. Garnish with fresh herbs if desired, and dig in!
