This creamy peri-peri chicken is savory, juicy, and easy to prepare — a Simple weeknight meal, yet chic enough to wow your guests at any gathering.
Creamy Peri Peri Chicken Recipe
Today I’m sharing a delicious and incredibly tasty Creamy Peri Peri Chicken recipe. Simply tender, delicious chicken breasts smothered in a deliciously light, lemony and flavorful sauce.
This recipe is a hit every time we serve up this flavorful chicken, an easy weeknight meal yet chic enough to wow your guests at every gathering. Plus, it’s so easy to make, yet it will make you look like a rock star to your family or friends.
Ever since I posted the easy peri peri chicken breasts recipe, the peri peri sauce (or piri piri sauce) has become a family favorite. So I decided to make a creamy and delicious version.
The key to making the tastiest peri-peri chicken is to pre-marinate the chicken. I usually leave it overnight, which is ideal. However, if you forget or don’t have time, give the chicken at least 30 minutes to absorb the flavors.
This creamy peri-peri chicken is packed with zesty, bright flavors everyone will enjoy.
Notes and substitutions on ingredients
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
For the peri marinade:
- olive oil
- lime juice: Lemon juice also works well in this recipe.
- red wine vinegar: You can also use apple cider vinegar or regular white vinegar if you have that on hand.
- Garlic: For the best flavor, I recommend using fresh garlic!
- Ground-Peri-Peri: If you can’t find ground peri-peri, you can substitute smoked paprika powder 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 on hand, I recommend reducing the amount by half.
- Black pepper
Also:
- Chicken breast: I used skinless, boneless chicken breasts, but you can substitute chicken stockings if you like.
- butter
- olive oil
- paprika
How to Make Creamy Peri Peri Chicken
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
- Make the peri-peri marinade
Place all the ingredients in the bowl or small jar and mix until well combined.
- Marinate the chicken
Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and toss the chicken until well coated with the marinade. Place in fridge for at least 30 minutes or overnight – save marinade.
Note: If necessary, you can season the chicken with salt and pepper. However, I didn’t add any extra salt or pepper as the marinade has a lot of flavors to my liking.
- Boil the chicken
Heat a pan over medium-high heat. Add butter and oil. Place the chicken in the pan and cook thoroughly until it reaches a nice golden color and a temperature of 165F. Remove chicken from pan and set aside.
- Fry the vegetables. Make the creamy sauce
In the same pan, sauté the peppers for 2-3 minutes over medium-high heat. Add reserved marinade and bring to a boil; Let cook for 5 minutes. Reduce the heat to medium-low. Add cream. Mix until well blended. Return the chicken and the pan juices to the pan. bring to a boil. Coat the chicken with the sauce. Simmer, uncovered, until the chicken is heated through, about 3-5 minutes.
Sprinkle with parsley if you like. Surcharge.
recipe tips
Chicken: My family prefers white chicken, but you can use chicken drumsticks or drumsticks. If you cut the chicken in half, it will cook faster while remaining juicy. If you’d rather leave them whole, you can do so; it’s just going to take a lot longer. Also, bring meat to room temperature before cooking. You never want to put cold meat in a hot pan. It sticks and doesn’t cook evenly.
Vegetables: Feel free to add more veggies if you like! Such as onions, mushrooms, zucchini, asparagus, etc.
Sharpness: Adjust the level of sharpness add 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, taste and adjust if necessary. When using red pepper flakes I add 2 teaspoons and it’s good to feel the heat but not enough to take your breath away.
Storage and heating instructions
Save on computer Store leftovers in an airtight container in the refrigerator for up to 3 days.
warm up. Heat leftovers in a pan on the stove. Heat over low heat and turn 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 also great for pork and shrimp. Check out my easy peri peri shrimp recipe!
I like to serve it with white rice, but potatoes are a great option too. My kids love it with french fries.
More Chicken Recipes You’ll Love!
Recipe card 📖
Creamy Peri Peri Chicken
This creamy peri-peri chicken is savory, juicy and easy to prepare. A simple weeknight meal, yet chic enough to wow your guests at any gathering.
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 if desired. Note: I didn’t add any extra salt or pepper as the marinade has a lot of flavors.
-
Place the chicken in a large container or sealable plastic bag. Add the peri-peri marinade and toss the chicken until well coated with the marinade. Store in the fridge for at least 30 minutes or overnight. save the marinade.
-
Heat a pan over medium-high heat. Add butter and oil. Place the chicken in the pan and cook thoroughly until it reaches a nice golden color and a temperature of 165F. Remove chicken from pan and set aside.
-
In the same pan, sauté the peppers for 2-3 minutes over medium-high heat. Add reserved marinade and bring to a boil; Let cook for 5 minutes. Reduce the heat to medium-low. Add cream. Mix until well blended. Return the chicken and the pan juices to the pan. bring to a boil. Coat the chicken with the sauce. Simmer, uncovered, until the chicken is heated through, about 3-5 minutes.
-
Sprinkle with parsley if you like. Surcharge.
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 chilli. This recipe is a version adapted to my family’s tastes and the ingredients available in my pantry. I make no claims of authority or authenticity of my peri peri skills (piri piri) except: THE SAUCE IS DELICIOUS.
Ground Peri-Peri: I buy ground peri-peri online. If ground peri-peri is not an option for you, you can substitute smoked paprika powder and crushed red pepper flakes. Instead, add 2 teaspoons red pepper flakes + 2 tablespoons smoked paprika powder to the marinade.
Save on computer Store leftovers in the refrigerator in an airtight container for up to 3 days.
warm up. Heat leftovers in a pan on the stove. Heat over low heat and turn up as needed.
Recipe tips:
- Chicken: My family prefers white chicken, but you can use chicken drumsticks or drumsticks. If you cut the chicken in half, it will cook faster while remaining juicy. If you’d rather leave them whole, you can do so; it’s just going to take a lot longer. Also, bring meat to room temperature before cooking. You never want to put cold meat in a hot pan. It sticks and doesn’t cook evenly.
- Vegetables: Feel free to add more veggies if you like! Such as onions, mushrooms, zucchini, asparagus, etc.
- Sharpness: Adjust the 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’re not used to the heat I recommend adding 1 teaspoon, taste and adjust if needed. When using red pepper flakes I add 2 teaspoons and it’s good to feel the heat but not enough to take your breath away.
As you prepare this recipe, please read the entire content of the post for lots of tips, tricks, variations, and FAQs.
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 697kcalCarbohydrates: 11GProtein: 26GFat: 61GSaturated Fatty Acids: 22GCholesterol: 168mgSodium: 808mgPotassium: 745mgFiber: 3GSugar: 2GVitamin A: 3395IUVitamin C: 72.1mgCalcium: 75mgIron: 1.8mg
This recipe was originally published in December 2017. The recipe remains the same, but as of May 2023 more notes, tips, photos and information have been added to the post to make it as helpful as possible!