5.0 from 18 votes
Creamy Peri Peri Chicken Skillet
This Portuguese recipe is easy to make with chicken breasts marinated in a savory, smoky mix, then pan-fried to perfection and simmered with peppers and onions in a creamy, flavorful sauce.
Prep Time
30 mins
Cook Time
30 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 cloves minced
- 2 tablespoons smoked paprika
- 2 teaspoon chili flakes
- 1 teaspoon dried basil
- kosher salt and pepper to taste
For the chicken:
- 4 chicken breasts
- 1 tablespoon olive oil or avocado oil
- 2 bell peppers seeded and diced
- 1 onion small diced
- 1 cup almond milk
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley to garnish
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.
- For best results, reheat on the stovetop or in the oven, so the sauce gets creamy again. Try 350ºF until it’s warmed through. You can also microwave individual servings in small increments.
Nutrition Information
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
15g
(5%)
Protein
51g
(102%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
957mg
(40%)
Potassium
1233mg
(35%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4064IU
(81%)
Vitamin C
89mg
(99%)
Calcium
135mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
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.