Can I make Creamy Peri-Peri Chicken with Rice ahead of time?

Absolutely. The flavors actually deepen as it sits. Store leftovers in an airtight container in the fridge for up to 3 days.

Yes, though cream sauces can separate slightly after thawing. Reheat gently on the stovetop and stir well to bring the sauce back together.

What is peri-peri sauce?

Peri-peri sauce is a spicy sauce made with chili peppers, garlic, citrus, and herbs. It brings heat, tanginess, and bold flavor to dishes.

Can I use milk instead of heavy cream?

You can, but the sauce won’t be quite as rich. Half-and-half works as a better substitute if you want something lighter.

Is this recipe very spicy?

It depends on your peri-peri sauce and how much you use. The cream tones down the spice nicely, making it flavorful rather than overwhelmingly hot.

Creamy Peri-Peri Chicken with Rice: Bold 30-Minute Meal

Name: Creamy Peri-Peri Chicken with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Portuguese-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 cup heavy cream; 3 tablespoons peri-peri sauce; 2 cups cooked white rice; 1 medium onion, chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 1 cup chicken stock; 1 teaspoon lemon juice; Fresh parsley, chopped (for garnish)

Description

Creamy Peri-Peri Chicken with Rice is a rich, spicy, and comforting one-skillet dinner made with tender chicken breasts simmered in a creamy peri-peri sauce and served over fluffy white rice. Perfect for busy weeknights, this bold and cozy meal comes together in just 30 minutes.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup heavy cream
3 tablespoons peri-peri sauce
2 cups cooked white rice
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 cup chicken stock
1 teaspoon lemon juice
Fresh parsley, chopped (for garnish)

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Instructions

Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden brown. Remove and set aside.
In the same skillet, sauté the chopped onion until soft, then add minced garlic and cook until fragrant.
Pour in chicken stock and scrape up any browned bits from the pan.
Stir in heavy cream, peri-peri sauce, and lemon juice. Simmer until the sauce thickens slightly.
Return the chicken to the skillet and simmer until fully cooked through and the internal temperature reaches 165°F.
Serve over cooked white rice and garnish with fresh parsley before serving.

Notes

Adjust the spice level by adding more or less peri-peri sauce.

Chicken thighs can be substituted for extra juiciness.

Leftover rice works perfectly for this recipe.

Add spinach or bell peppers for extra color and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Portuguese-Inspired

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 660
Sugar: 3g
Sodium: 640mg
Fat: 35g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 42g
Cholesterol: 145mg