Creamy Peri-Peri Chicken with Rice
A delightful dish packed with spicy peri-peri flavor and creamy texture, perfect for any occasion and a favorite for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce Adjust for spiciness preference.
- 2 cups cooked white rice For serving.
Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
Spices and Other Ingredients
- 2 tablespoons olive oil For searing.
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper For seasoning.
- 1 cup chicken stock
- 1 teaspoon lemon juice
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat and sear the chicken on both sides until golden brown (about 5 minutes per side).
- Remove the chicken and set it aside.
- In the same skillet, sauté the chopped onion and minced garlic until soft and translucent.
- Add chicken stock to deglaze the pan, stirring to lift any flavorful bits stuck to the bottom.
- Stir in the heavy cream, peri-peri sauce, and lemon juice; let simmer until the sauce thickens slightly.
- Return the chicken to the skillet and allow it to simmer until cooked through (internal temperature should reach 165°F).
- Serve the creamy chicken over cooked rice and garnish with fresh parsley.
Notes
Serve this dish hot, alongside or over a mound of fluffy white rice. The creamy sauce is perfect for drizzling over the rice. For variations, consider adding bell peppers, spinach, or mushrooms. You can replace heavy cream with coconut milk for a dairy-free option. Store leftovers in an airtight container in the fridge for up to three days. Reheat before serving.