Creamy Peri Peri Chicken Skillet

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

5 from 6 votes

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

For the chicken:

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

Instructions

In a medium bowl, whisk all the peri peri marinade ingredients (2 tablespoons olive oil, 1/4 cup tomato puree, 2 tablespoons harissa paste, 1/4 cup lime juice, 3-4 garlic cloves, 2 tablespoons smoked paprika, 2 teaspoon chili flakes, 1 teaspoon dried basil, and kosher salt and pepper). Reserve half of the marinade in a small bowl. Add the 4 chicken breasts 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 olive 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.
In the same preheated skillet, sauté the 2 bell peppers (sliced) and 1 onion (diced) over medium heat until they just start to soften.
Whisk the reserved peri peri marinade with 1 tablespoon cornstarch, then mix with the 1 cup 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 up. Garnish with 2 tablespoons chopped fresh 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