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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. 
Course Main Course
Cuisine Mexican
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