This vibrant Creamy Peri Peri Chicken combines tender chicken pieces with a rich, spicy sauce that’s both creamy and tangy, served alongside fluffy white rice. The chicken is beautifully seared to achieve charred, caramelized edges while remaining juicy inside, then enveloped in a velvety sauce with the perfect balance of heat, acidity, and richness. Inspired by Portuguese-African cuisine, this dish delivers complex flavors in a surprisingly straightforward preparation. Perfect for weeknight dinners yet impressive enough for entertaining, this comforting meal brings restaurant quality to your home kitchen.

Why You’ll Love This Recipe

Perfect balance of flavors: Spicy, tangy, creamy, and savory elements in harmony
Versatile heat level: Adjustable spiciness to suit your preference
Simple preparation: Impressive results with straightforward techniques
One-pan convenience: Main protein and sauce cooked in the same pan
Make-ahead friendly: Sauce and marinade components can be prepared in advance
Dinner party worthy: Visually striking presentation with minimal effort
Crowd-pleaser: Familiar comfort food with exciting flavor dimensions

Ingredients

For the Chicken Marinade

Chicken thighs – Boneless and skinless for the most tender, juicy results
Peri peri sauce – Provides the signature spicy, tangy base flavor
Garlic powder – Adds aromatic depth without burning
Paprika – Contributes rich color and sweet-smoky notes
Cayenne pepper – For additional heat control
Salt and black pepper – Enhances all flavors
Olive oil – Helps the marinade adhere and promotes browning

For the Creamy Peri Peri Sauce

Butter – Creates a rich foundation for the sauce
Onion – Adds sweetness and aromatic flavor
Garlic – Provides essential pungent notes
Peri peri sauce – The signature spicy, tangy flavor base
Heavy cream – Provides richness and mellows the heat
Chicken stock – Adds depth and savory notes
Lemon juice – Brightens all flavors with acidity
Honey – Balances heat with subtle sweetness
Fresh herbs – Parsley and/or cilantro for freshness and color

For Serving

Basmati rice – Light, fluffy texture that pairs perfectly with the sauce
Fresh lemon wedges – Adds brightness and visual appeal
Fresh herbs – For garnish and added flavor
Black pepper – Freshly ground for finishing

Step-by-Step Instructions

Marinating the Chicken

Begin by preparing the chicken thighs. If they’re particularly large, cut them into 2-3 pieces for more even cooking and better sauce coverage. Pat the chicken dry with paper towels – this ensures better marinade adherence and promotes browning during cooking.

In a medium bowl, combine 2 tablespoons peri peri sauce, 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ teaspoon cayenne pepper (adjust according to your heat preference), 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon olive oil. Whisk until thoroughly combined.

Add the chicken thighs to the marinade and toss to coat evenly. Ensure each piece is well covered with the marinade. For the best flavor development, cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours. If you’re short on time, you can proceed immediately, though the flavor won’t be as deeply developed.

For meal prep convenience, you can marinate the chicken up to 24 hours in advance. The longer marinating time allows the flavors to penetrate more deeply into the meat and helps tenderize it.

Cooking the Chicken

Remove the marinated chicken from the refrigerator about 20 minutes before cooking to take the chill off. This promotes more even cooking.

Heat a large skillet over medium-high heat. Add 1 tablespoon of oil and allow it to get hot but not smoking.

Carefully place the marinated chicken pieces in the hot pan, ensuring not to overcrowd. Cook in batches if necessary for proper browning. The chicken should sizzle when it hits the pan – this is essential for developing those flavorful charred edges.

Cook the chicken for 4-5 minutes on the first side without moving it, allowing a nice sear to develop. The edges should be visibly caramelized before flipping.

Turn the chicken and cook for an additional 3-4 minutes on the second side, or until the internal temperature reaches 165°F (74°C) and the chicken is nearly cooked through. The chicken will finish cooking in the sauce, so it’s okay if it’s slightly underdone at this stage.

Transfer the seared chicken to a clean plate and set aside. Don’t clean the pan – those browned bits (fond) at the bottom will add tremendous flavor to your sauce.

Preparing the Creamy Peri Peri Sauce

Reduce the heat to medium and add 2 tablespoons of butter to the same pan used for the chicken. As it melts, use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

Add ½ cup finely diced onion and sauté until translucent, about 3-4 minutes. Add 3 minced garlic cloves and cook for another 30 seconds until fragrant, being careful not to burn the garlic.

Pour in ¼ cup peri peri sauce and stir to combine with the aromatics. Allow it to cook for about 30 seconds to intensify the flavors.

Slowly add 1 cup of heavy cream while stirring continuously to incorporate it evenly. The sauce may look slightly split at first but will come together as it cooks.

Add ¼ cup chicken stock to thin the sauce to your desired consistency. For a thicker sauce, use less; for a thinner sauce, add more.

Stir in 1 tablespoon of fresh lemon juice and 1 teaspoon of honey to balance the flavors. Taste and adjust the seasonings – add more peri peri sauce for heat, honey for sweetness, or lemon juice for acidity as needed.

Return the seared chicken pieces to the pan, nestling them into the sauce. Reduce the heat to medium-low and simmer for 5-7 minutes, until the chicken is fully cooked and the sauce has slightly thickened. Turn the chicken occasionally to ensure it’s well coated with the sauce.

In the last minute of cooking, stir in 2 tablespoons of freshly chopped herbs (parsley, cilantro, or a combination).

Preparing the Rice

While the chicken is marinating or cooking, prepare the rice according to package instructions. For 4 servings, rinse 1½ cups of basmati rice under cold water until the water runs clear. This removes excess starch and helps create fluffy, separated grains.

In a medium saucepan, bring 2¼ cups of water to a boil with ½ teaspoon of salt. Add the rinsed rice, stir once, then reduce heat to low. Cover and simmer for about 15 minutes or until the water is absorbed and the rice is tender.

Remove from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and fold in 1 tablespoon of fresh chopped herbs if desired.

Serving

For an attractive presentation, mound a portion of the fluffy rice on one side of each plate or shallow bowl. Place the chicken pieces alongside or slightly overlapping the rice.

Generously spoon the creamy peri peri sauce over and around the chicken, allowing some to pool on the plate. The contrast between the white rice, the charred chicken, and the vibrant orange-red sauce creates a visually stunning dish.

Garnish with additional fresh herbs scattered over both the chicken and rice. Place a lemon wedge on the side of each plate for diners to squeeze over their dish according to taste.

For family-style serving, transfer the rice to a large platter, creating a bed for the chicken. Arrange the chicken and sauce over the rice, and garnish as described above.

Pro Tips

For deeper flavor, toast whole spices like coriander and cumin seeds before grinding and adding to your marinade
Use chicken thighs rather than breast meat for juicier, more flavorful results
Allow the pan to get properly hot before adding the chicken to achieve those delicious charred edges
For a lighter version, substitute half of the heavy cream with Greek yogurt (added off-heat to prevent curdling)
Control the heat level by adjusting the amount of peri peri sauce and cayenne pepper
For extra color and flavor in the rice, add a pinch of turmeric or saffron to the cooking water
If you prefer a smoother sauce, blend the onions and garlic with the stock before adding to the pan
For a time-saving hack, marinate the chicken the night before and prepare the rice in advance
Rest the chicken for a few minutes after searing before slicing to retain juices
For enhanced flavor, add a tablespoon of tomato paste to the sauce along with the peri peri sauce

Variations and Creative Ideas

Flavor Variations

Coconut Peri Peri Chicken: Substitute half of the heavy cream with coconut milk for a tropical twist that complements the spicy flavors beautifully.

Smoky Peri Peri Chicken: Add 1 teaspoon of smoked paprika to the marinade and sauce for an enhanced smoky dimension that evokes traditional South African braai (barbecue).

Citrus Peri Peri Chicken: Add the zest of one lemon and one orange to the marinade, and finish the sauce with a tablespoon of orange juice for bright, citrusy notes.

Herb-Infused Peri Peri: Incorporate fresh herbs like thyme, oregano, and bay leaves into the cooking process for an herbaceous version reminiscent of Portuguese cuisine.

Dietary Adaptations

Dairy-Free Option: Replace butter with olive oil and substitute the heavy cream with coconut cream or a dairy-free cooking cream. The sauce won’t be quite as rich but will still be delicious.

Lower-Calorie Version: Use boneless, skinless chicken breast, reduce the amount of cream by half, and replace with chicken stock thickened with a teaspoon of cornstarch slurry.

Gluten-Free Adaptation: This recipe is naturally gluten-free, but always check the labels on your peri peri sauce and stock to ensure they don’t contain any gluten ingredients.

Keto-Friendly Option: Serve over cauliflower rice instead of basmati rice, and ensure your peri peri sauce doesn’t contain added sugars.

Serving Variations

Peri Peri Chicken Wraps: Slice the cooked chicken and serve in warm flatbreads with rice, lettuce, and extra sauce for a handheld meal.

Peri Peri Chicken Buddha Bowl: Serve over a base of rice with additional roasted vegetables, avocado, and greens for a nutritious, balanced bowl.

Peri Peri Chicken Pasta: Slice the chicken and toss with pasta instead of serving with rice. The creamy sauce works perfectly as a pasta sauce too.

Family-Style Serving: Double the recipe and serve in a large shallow dish for an impressive centerpiece at dinner parties.

Storage and Make-Ahead Advice

Refrigerator Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often develop further, making next-day leftovers particularly delicious.

Freezer Storage:

The cooked chicken in sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Rice is best made fresh, but can be frozen separately in airtight containers for up to 1 month.
The sauce may separate slightly when thawed but will reconstitute when gently reheated with continuous stirring.

Make-Ahead Components:

Marinate the chicken up to 24 hours in advance.
The peri peri sauce base (before adding cream) can be made 2-3 days ahead and refrigerated.
Cook rice a day ahead, refrigerate, and reheat with a splash of water in the microwave or on the stovetop.
For meal prep, portion the completed dish into individual containers for quick reheating throughout the week.

Reheating Tips:

Reheat gently over medium-low heat to prevent the sauce from separating.
Add a splash of chicken stock or water if the sauce has thickened too much in storage.
For microwave reheating, use 70% power and stir halfway through to ensure even heating.

Not Recommended: Freezing the dish with rice mixed in, as the rice can become mushy when thawed and reheated.

Kid-Friendly Involvement

This recipe offers several opportunities to get children involved in the cooking process:

Mixing the Marinade: Kids can help measure and mix the marinade ingredients in a bowl, learning about different spices and their aromas.

Sauce Stirring: Older children can help stir the sauce under supervision (avoiding hot splatter).

Rice Rinsing: Children can help rinse the rice in a fine-mesh sieve, observing how the water changes from cloudy to clear.

Herb Preparation: Kids can pick herb leaves from stems and tear or cut them with safety scissors.

Garnishing: Children of all ages can help with the final presentation by arranging lemon wedges and sprinkling herbs on top.

Taste Testing: Involve kids in tasting the sauce (once it’s cool enough) and deciding if more lemon or honey is needed, helping develop their palate.

Learning Opportunity: Use this recipe to teach about the fusion of cultures through food, explaining the Portuguese and African influences in peri peri cuisine.

Frequently Asked Questions

What if I can’t find peri peri sauce? You can make a simple substitute by blending 2 red bell peppers, 2-3 red chilies (adjust for heat preference), 4 garlic cloves, 1 tablespoon paprika, 2 tablespoons lemon juice, 1 tablespoon vinegar, and 2 tablespoons olive oil. Alternatively, use another hot sauce like Sriracha mixed with lemon juice and paprika.

Can I use chicken breasts instead of thighs? Yes, but reduce the cooking time to prevent drying out. Chicken breasts will take about 3-4 minutes per side, depending on thickness. Consider pounding them to even thickness for more consistent cooking.

How can I make this dish less spicy? Reduce the amount of peri peri sauce and cayenne pepper in both the marinade and sauce. Add more cream or a tablespoon of cream cheese to further temper the heat. Serving with cooling sides like cucumber salad or yogurt can also help balance spiciness.

Can I grill the chicken instead of pan-searing? Absolutely! Grill marinated chicken thighs over medium-high heat for 5-6 minutes per side until they reach 165°F (74°C). Prepare the sauce separately in a pan, then combine before serving.

What can I serve with this dish besides rice? This chicken pairs beautifully with roasted potatoes, quinoa, cauliflower rice, or flatbreads. For a complete meal, add a simple side salad or steamed vegetables.