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Creamy Peri Peri Chicken | Mommy's Home Cooking

Creamy Peri Peri Chicken

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. 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 697kcal


Peri Peri Marinade:

  • 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.



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. 
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. This recipe is a version adapted to the tastes of my family and the ingredients available in my pantry. I claim no authority or authenticity on my peri peri (piri piri) skills other than THE SAUCE IS DELICIOUS. 


Calories: 697kcal | Carbohydrates: 11g | Protein: 26g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 168mg | Sodium: 808mg | Potassium: 745mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3395IU | Vitamin C: 72.1mg | Calcium: 75mg | Iron: 1.8mg