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
Just because we should not live just on desserts on the most wonderful time of the year, today I am sharing a mouthwatering and incredibly delicious Creamy Peri Peri Chicken recipe.
This recipe is a hit every time we serve up this flavorful chicken, which is a simple weeknight meal, yet fancy enough to wow your guests in 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 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 to celebrate the holiday season.
This Creamy Peri Peri Chicken is full of zesty, bright flavors that everyone will enjoy.
How to Make Creamy Peri Peri Chicken
First, the chicken gets to rest in the marinade, preferably overnight. Then, simply cook to perfection.
The key to the peri peri chicken is marinating the chicken ahead of time. I usually leave it overnight, which is the ideal. But If you forget, or not have the time, allow at least 30 minutes for the chicken to absorb flavors.
As I mentioned before, my family only like white meat but you can use chicken legs or thighs.
LOOKING FOR MORE CHICKEN RECIPES?
- Easy Chicken Piccata
- Instant Pot Mojo Chicken
- Sheet Pan Barbecue Bacon Chicken Fajitas
- Orange Ginger Chicken Breasts
- Easy Moroccan Chicken
Just tender, mouthwatering chicken breast smothered with a deliciously bright, citrusy and spicy sauce that is awesome served with white rice.
Happy Cooking!!!
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.
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1 tablespoon red wine vinegar
- 6 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 teaspoons crushed red pepper flakes (or more if you like it spicier)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 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 heavy cream
- Fresh parsley chopped to garnish (optional)
- 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 30 minutes at least, 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 boil; cook for 3 minutes. Reduce heat to medium-low. Add heavy cream. Mix until well combined. Return chicken and any juices to skillet; bring to boil. Coat the chicken with the sauce. Simmer uncovered until the chicken is heated, about 3-5 minutes.
- Sprinkle with parsley, if desired. Serve.
Watch How to Make It
I didn't add any extra salt or pepper because the marinade has plenty of flavors.
Adjust the level of spiciness adding more or less crushed red pepper flakes. Adding 2 teaspoons is good to feel the zest, but not enough to leave you breathless.
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- Cast Iron Skillet
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- Chef Knife
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- Bamboo Cutting Boards
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- Dressing/Marinade Shaker
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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.