Creamy Peri-Peri Chicken with Rice
A comforting dish featuring tender chicken in a creamy peri-peri sauce served over fluffy white rice, perfect for busy weeknights.
Ingredients
Chicken and Marinade Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Sauce Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce Can substitute with hot sauce
- 1 teaspoon lemon juice
For Serving
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper, massaging the spices into the chicken for an even coating.
- Heat olive oil in a large skillet over medium-high heat.
Searing Chicken
- Add the chicken breasts and sear for about 3–4 minutes on each side until golden brown. Remove and set aside.
Making the Sauce
- In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2–3 minutes until the onions are soft and translucent.
- Pour in the chicken stock, scraping any browned bits from the bottom of the skillet.
- Stir in the heavy cream, peri-peri sauce, and lemon juice, letting the sauce simmer for 3–4 minutes until slightly thickened.
Cooking the Chicken
- Lower the heat and return the seared chicken to the skillet, nesting it into the sauce. Simmer for 8–10 minutes until cooked through and it reaches an internal temperature of 165°F (74°C).
Serving
- Serve the creamy peri-peri chicken over fluffy rice and garnish with freshly chopped parsley.
Notes
Consider adding a side of steamed vegetables or salad. For a heartier meal, serve with crusty bread. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.