This Creamy Peri Peri Chicken is bold, creamy, and downright delicious! It’s the perfect blend of heat, tang, and richness—all wrapped around tender, juicy chicken breasts. Whether you’re cooking for the family or entertaining guests, this dish delivers big flavor with minimal fuss.
Oriana’s Thoughts On The Recipe
Ever since I shared my Easy Peri Peri Chicken Breasts recipe, we’ve been obsessed with that fiery, citrusy sauce. So naturally, I had to make a creamy version—and oh wow, it does not disappoint. I like to marinate the chicken overnight to let all those flavors soak in, but even just 30 minutes makes a big difference. This recipe is simple, comforting, and always a crowd-pleaser- just the kind of meal I love to make for my family.
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Peri Marinade:
- Olive oil
- Lime juice: Lemon juice will also work well for this recipe.
- Red wine vinegar: You can also use apple cider vinegar or regular white vinegar if that is what you have handy.
- Garlic: I recommend using fresh garlic for the best flavor!
- Ground Peri Peri: If you can’t find ground Peri-Peri you can substitute for smoked paprika and crushed red pepper flakes. See recipe notes for details.
- Kosher salt: Sea salt is also a good option. If you only have table salt handy, I recommend reducing the amount to half.
- Black pepper
Also:
- Chicken breasts: I used skinless and boneless chicken breasts, but feel free to substitute for chicken thighs if you prefer.
- Butter
- Olive oil
- Bell peppers
Food Allergy Swaps
- This recipe is naturally egg, wheat/gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Instead of butter and heavy cream, use dairy-free butter (like Earth Balance) and unsweetened plant-based cream alternatives (such as coconut cream, cashew cream, or oat-based cooking cream).
How to Make Creamy Peri Peri Chicken
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Peri-Peri Marinade
Place all the ingredients in the bowl or small jar and mix until well combined.
- Marinate the Chicken
Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for 30 minutes at least or overnight—reserve marinade.
Note: You can season the chicken with salt and pepper to taste if desired. However, I didn’t add any extra salt or pepper because the marinade had plenty of flavors for my taste. - Cook the Chicken
Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and a nice golden color. Remove chicken from the skillet and set aside.
- Sauté the Veggies u0026 Make the Creamy Sauce
In the same skillet, sauté the peppers for 2 – 3 minutes over medium-high heat. Add the reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return the chicken and any juices to the skillet; bring to a boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes. Sprinkle with parsley, if desired. Serve.
Extra Recipe Tips For Success
- Chicken: My family prefers chicken’s white meat, but you can use chicken legs or thighs. Cutting the chicken in half makes it so that they cook faster while remaining juicy. If you prefer to leave them whole, you can; it’ll just take a lot longer. Also, bring meat to room temperature before cooking it. You never want to add cold meat to a hot pan. It sticks and doesn’t cook evenly.
- Veggies: Feel free to add more veggies if you like! Such as onion, mushrooms, zucchini, asparagus, etc.
- Spicyness: Adjust the level of spiciness by adding more or less ground peri-peri or red pepper flakes. Please keep in mind that ground peri-peri is hotter than the red pepper flakes, so if you are not used to the heat, I recommend adding 1 teaspoon, tasting, and adjusting if necessary. When using red pepper flakes, I add 2 teaspoons, and it is good to feel the heat, but not enough to leave you breathless.
Storage & Heating Instructions
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Reheat. Warm leftovers on the stovetop in a skillet. Heat over low heat and turn it up as needed.
Frequently Asked Questions
Piri-Piri, Peri-Peri, or Peli-Peli is the name used in Portuguese and a number of African languages to describe the African bird’s-eye chili.
Absolutely!
Yes, this sauce is great for pork and shrimp too. Check out my Easy Peri Peri Shrimp recipe!
I love to serve it with white rice, but potatoes are also a great option. My kids love it with French fries.
More Chicken Recipes You’ll Love!
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Orange Ginger Chicken Breasts
- Easy Moroccan Chicken
- Easy Sticky Bourbon Chicken
- Browse more recipes…
Recipe Card
Creamy Peri Peri Chicken
Video
Ingredients
Peri Peri Marinade:
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) lime juice
- 1 tablespoon (15 ml) red wine vinegar
- 6 cloves garlic, minced
- 1 – 2 teaspoons ground peri-peri (see note for substitute)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Also:
- 4 chicken breasts (I used skinless and boneless)
- Salt and pepper to taste (see notes)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups bell peppers, chopped (I used red, yellow and green)
- 1 cup (240 ml) heavy cream
- Fresh parsley, chopped to garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined.
- Season the chicken with salt and pepper to taste, if desired. Note: I didn't add any extra salt or pepper because the marinade has plenty of flavors.
- Place the chicken in a large container or sealable plastic bag. Add 2/3 of the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for at least 30 minutes or overnight.
- Heat a skillet over medium-high heat. Add butter and oil. Place chicken in the skillet and cook thoroughly until it reaches 165°F and nice golden color. Remove chicken from the skillet and set aside.
- In the same skillet, sauté the peppers for 2 – 3 minutes over medium-high heat. Add the reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return the chicken and any juices to the skillet; bring to a boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
- Sprinkle with parsley, if desired. Serve.
- This recipe is naturally egg, wheat/gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Instead of butter and heavy cream, use dairy-free butter (like Earth Balance) and unsweetened plant-based cream alternatives (such as coconut cream, cashew cream, or oat-based cooking cream).
- Chicken: My family prefers white chicken meat, but you can use chicken legs or thighs. Cutting the chicken in half makes it so that they cook faster while remaining juicy. If you prefer to leave them whole, you can; it’ll just take a lot longer. Also, bring the meat to room temperature before cooking it. You never want to add cold meat to a hot pan. It sticks and doesn’t cook evenly.
- Veggies: Feel free to add more veggies if you like! Such as onion, mushrooms, zucchini, asparagus, etc.
- Spicyness: Adjust the level of spiciness by adding more or less ground peri-peri or red pepper flakes. Please keep in mind that ground peri-peri is hotter than the red pepper flakes, so if you are not used to the heat, I recommend adding 1 teaspoon, tasting, and adjusting if necessary. When using red pepper flakes, I add 2 teaspoons, and it is good to feel the heat, but not enough to leave you breathless.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in December 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in April 2025 to make it as helpful as possible!
Hi.
What are chicken tights? It appears in the recipe twice?
Regards, Angie.
Hello Angie! Oh my…that was a typo. I apologize. I mean chicken thighs. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
ok i added onion in the marinade! Doh.. Now I am worried it will be raw onion, too hot ( as added a few more chilli flakes) and/or will curdle when I add cream.. I am gonna serve with salad and coriander rice. We shall see. I also made some home made pitta ( well I am in the process)
Hello Lynne! I hope it wasn’t too hot. Thanks so much for trying my recipe and taking the time to come back and let me know!
I have always understood marinade used with raw meat is not safe to later add into a recipe for consumption. If you pour part of the marinade mix on the raw chicken, and reserve another part of the marinade mix to be added later into the cooking, it is safer. This recipe looks good, and I plan to try it using a portion of the marinade never used on the raw meat to add later for the cooking sauce.
Hello D.Roth! Yes, I have heard that too. Of course, you can save part of the marinade to add later, if you prefer. However, with a few simple precautions, such as boiling the marinade to destroy any harmful bacteria it is perfectly safe to use. In this recipe I boil the marinate 5 minutes to make sure is safe. Thanks so much for your feedback and for your interest in my recipe. Please come back and let me know how you like it =)
I have made this a few times. I have reduced the butter and heavy cream and it is just as delicious. Definitely a keeper and a winner!
Hello Angela! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Absolutely loved it. Cooked this today for my Dad and husband. Put in the juice of one lime and a little less chilli and garlic. Stirred the cream in slowly so it didn’t curdle. I had mine with rice but the men wanted a jacket potato. They both loved it and I’m adding it to my recipe journal. 5 stars!
Hello Toni! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Ultimately this recipe is bad. It tastes like citrus and vinegar with curdled milk
The fact that it contained that much citrus and cream should have been a big tip off. That combination curdles instantly.
This may be my ignorance, but I also expected it to actually contain piri piri sauce (I just assumed it was just another spelling)-the recipe does not
Hello David! I am sorry this recipe didn’t work for you. Thanks for trying my recipe though.