Creamy Peri Peri Chicken Skillet

top view of a tomato based creamy chicken breast in a black round plate

5 from 5 votes

Spice up dinner with an incredibly delicious Creamy Peri Peri Chicken Skillet! This Portuguese recipe is easy to make with chicken breasts marinated in a savory, smoky mix, then pan-fried to perfection and simmered with peppers and onions in a creamy, flavorful sauce.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: African, Portuguese

Diet: Gluten Free, Low Fat

Servings: servings

Author: Rena

Ingredients

Peri peri marinade:

2 tbsp olive oil
1/4 cup tomato puree
2 tbsp harissa paste
1/4 cup lime juice
3-4 garlic cloves minced
2 tbsp smoked paprika
2 tsp chili flakes
1 tsp dried basil
kosher salt and pepper to taste

For the chicken:

4 chicken breasts
1 tbsp olive oil
2 bell peppers seeded and diced
1 onion small diced
1 cup almond milk
1 tbsp cornstarch
2 tbsp chopped fresh parsley to garnish

Instructions

In a medium bowl, whisk all the peri peri marinade ingredients. Reserve half of the marinade in a small bowl.Add the chicken breast to the bowl with the remaining marinade and rub on all sides. Allow it to marinate for 20-30 minutes over the counter (or more if refrigerated).
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the marinated chicken until golden-brown and the internal temperature reaches 160 to 165ºF. Set aside on a plate and cover to keep warm.
To the same preheated skillet, sauté the bell peppers, and onions over medium heat, until they just start to soften.
Whisk the reserved peri peri marinade with 1 tablespoon of cornstarch, then mix with the almond milk. Pour this mixture over the sautéed veggies in the skillet and allow it to bubble for a couple of minutes to thicken.
Once the sauce has thickened, return the chicken back to the skillet, and continue to simmer for a couple of minutes, spooning over the creamy sauce to heat it up. Garnish with fresh chopped parsley.

Video

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
For best results, reheat on the stovetop or in the oven, so the sauce gets creamy again. Try 350ºF until it’s warmed through. You can also microwave individual servings in small increments.

Nutrition