This Creamy Peri Peri Chicken is zesty, succulent, and easy to pull off—a simple weeknight dish yet fancy enough to wow your guests at any gathering.
Creamy Peri Peri Chicken Recipe
Today I am sharing a mouthwatering and incredibly delicious Creamy Peri Peri Chicken recipe. Just tender, mouthwatering chicken breast smothered with a deliciously bright, citrusy, and spicy sauce.
This recipe is a hit every time we serve this flavorful chicken, a simple weeknight meal, yet fancy enough to wow your guests at any gathering. Plus, it’s so easy to make, but it will make you look like a rock star to your family or friends.
Since I published the Easy Peri Peri Chicken Breasts recipe, the Peri-Peri (or Piri-Piri) sauce has become a family favorite. So, I decided to make a creamy and luscious version.
The key to the most flavorful Peri-Peri chicken is marinating the chicken ahead of time. I usually leave it overnight, which is the ideal. But If you forget or do not have the time, allow at least 30 minutes for the chicken to absorb flavors.
This Creamy Peri Peri Chicken is full of zesty, bright flavors that everyone will enjoy.
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 hand 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 tights if you prefer.
- Butter
- Olive oil
- Bell peppers
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.
- Marinade 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 chicken with salt and pepper to taste if desired. However, I didn’t add any extra salt or pepper because the marinade has 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 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 reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to 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.
Recipe Tips
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.
Storing & 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
- Browse more recipes…
Recipe Card 📖
Creamy Peri Peri Chicken
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)
Instructions
- Make the peri-peri marinade: place all the ingredients in the bowl or small jar and mix until well combined.
- Season 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 the peri-peri marinade and move the chicken around until well coated with the marinade. Refrigerate for at least 30 minutes or overnight. Reserve marinade.
- 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 reserved marinade and bring to a boil; cook for 5 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to 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.
Video
- 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.
Nutrition
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 May 2023 to make it as helpful as possible!
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.