Easy Peri Peri Chicken Breasts

overhead view of A large skillet of peri peri chicken breasts.

These Easy Peri Peri Chicken Breasts are a tasty, quick and easy dinner that only leaves you with ONE pan to wash! Easy to make, easier to eat!

Course Main Course

Cuisine European

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 370kcal

Author Oriana Romero

Ingredients

4 chicken breasts (I used skinless and boneless)
Salt and pepper to taste
2 tablespoons (30 ml) olive oil
2 cups bell peppers, chopped (I used red, yellow and orange)
4–6 thin slices of lemon
2 sprigs fresh thyme
2 sprigs fresh rosemary

Peri Peri Marinade:

3 cloves garlic peeled and roughly chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon smoked paprika
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) olive oil
1 tablespoon (15 ml) red wine vinegar

Instructions

Make the Peri-Peri Marinade/Sauce:

Place all the ingredients in the bowl of a small food processor and process until puréed.

Marinade the Chicken:

Season chicken with salt and pepper to taste.
Place the chicken in a large sealable plastic bag. Add the peri-peri marinade and seal. Rub the bag to coat the chicken in the marinade, then refrigerate for at least 30 minutes up to overnight.

Cook the Chicken:

Preheat the oven to 400º F (200º C).
Remove the chicken from the bag and drain off the excess marinade. Reserve marinade.
Heat oil in a skillet over medium-high heat. Add the chicken to the skillet and brown each side until nice golden color, about 2 -3 minutes per side. Turn off heat. Add reserved marinade, chopped bell peppers, lemon slices, thyme, and rosemary, over the chicken. Cover the skillet with parchment paper.
Bake for 20 - 30 minutes, or until the chicken reaches an internal temperature of 165º F in the thickness part. NOTE: Cooking time will depend on the size of the chicken breasts. Remove from oven and allow to rest, covered, for 10 minutes.
Garnish with lime wedges. Serve with rice, potatoes, or cauliflower rice and pan juices, if desired.

Notes

STORE: This chicken recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave until heated through.

FREEZE: You can freeze this Peri Peri chicken for another day! Simply transfer it to a freezer bag once it has cooled. Freeze for up to 2 months. Thaw in the fridge overnight and reheat when you’re ready to eat.

QUICK TIPS:

If you don't have fresh herbs, you can use dried herbs. To convert them, one tablespoon of fresh herbs is approximately one teaspoon of dried herbs.
This Peri Peri chicken is so saucy that I love serving it with rice since it soaks up the sauce!
Want to go with a more low-carb option? Serve with lettuce wraps or cauliflower rice instead.
It's really important to use freshly squeezed lime juice. Bottled lime juice doesn't have the same fresh bright flavor to it.
The USDA recommends that chicken breasts be cooked to an internal temperature of 165°F. Use an instant-read meat thermometer to check.
The chicken breasts can be swapped for other cuts of chicken.
If the chicken isn't browned enough to your liking, put it under the broiler for 2 minutes.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition