Dive into a warm, soul-soothing dish that brings together creamy richness, bold peri-peri heat, and tender, perfectly seasoned chicken. This comforting meal layers flavors in the most satisfying way—from smoky spices rubbed into the chicken, to the aromatic garlic and onion sauté, all the way to the luscious cream sauce that lovingly coats each piece. Served over fluffy white rice, every bite is a blend of creamy, spicy, zesty goodness that feels both indulgent and familiar.
This dish is perfect for weeknight dinners, cozy weekends, or anytime you want a hearty, flavor-packed meal without spending hours in the kitchen.
Ingredients:
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tbsp peri-peri sauce
- 1 tsp lemon juice
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken
Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spices thoroughly into the surface to create a flavorful coating that enhances browning during searing.
Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken breasts in the pan and cook for 3–4 minutes on each side until beautifully golden and slightly crisp on the outside. Remove and set aside.
Sauté the Aromatics
Using the same skillet, add the chopped onion and minced garlic. Stir and cook for 2–3 minutes until softened and fragrant, allowing them to absorb the chicken drippings and deepen the overall flavor.
Create the Creamy Peri-Peri Sauce
Pour in the chicken stock, scraping the bottom of the pan to release all the browned bits—this is where the flavor lives. Stir in the heavy cream, peri-peri sauce, and lemon juice. Let the sauce simmer gently for 3–4 minutes, thickening slightly as the ingredients meld together.
Simmer the Chicken
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Reduce the heat to low and let them simmer for 8–10 minutes, or until fully cooked (165°F / 74°C). The chicken will absorb the spicy, tangy creaminess of the sauce as it cooks.
Serve
Spoon warm, fluffy rice into bowls or plates. Generously ladle the creamy peri-peri chicken and sauce on top. Finish with chopped fresh parsley for brightness and color. Serve immediately while hot and aromatic.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings