5 from 12 votes
Creamy Peri Peri Chicken Skillet
Creamy Peri Peri Chicken Skillet brings marinated chicken breasts cooked with bell peppers and onions in a spicy harissa and tomato-based peri peri sauce, thickened with cornstarch and almond milk for creaminess. The marinade combines tangy lime, garlic, smoked paprika, chili flakes, and herbs, giving the chicken a flavor-packed coating before searing. This skillet dish balances heat with a smooth sauce and is garnished with fresh parsley.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
4
servings
Calories:
423 kcal
Course:
Main Course
Cuisine:
African, Portuguese
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 minced, cloves
- 2 tablespoons smoked paprika
- 2 teaspoon chili flakes
- 1 teaspoon basil dried
- salt to taste, kosher salt
- black pepper to taste, kosher salt
For the chicken:
- 4 chicken breast
- 1 tablespoon olive oil or avocado oil
- 2 bell pepper seeded and diced
- 1 onion small diced
- 1 cup almond milk
- 1 tablespoon cornstarch
- 2 tablespoons parsley to garnish, chopped, fresh
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
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop or in the oven at 350ºF to revive the creamy sauce texture.
- Microwave reheating is possible but should be done in short intervals to prevent drying out.
Nutrition Information
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
15g
(5%)
Protein
51g
(102%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.03g
(2%)
Cholesterol
145mg
(48%)
Sodium
957mg
(40%)
Potassium
1233mg
(26%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4064IU
(81%)
Vitamin C
89mg
(99%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 423
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 51g | 102% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 957mg | 40% |
| Potassium | 1233mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 89mg | 99% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.