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.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 2 tablespoons olive oil for initial sauté work
- ¼ cup tomato puree rich, smooth base
- 2 tablespoons harissa paste for heat
- ¼ cup lime juice for fresh kick
- 3-4 cloves garlic minced
- 2 tablespoons smoked paprika for smoky depth
- 2 teaspoons chili flakes to turn up the fire
- 1 teaspoon dried basil for herbal note
- Kosher salt and pepper to taste
- 4 chicken breasts star protein
- 1 tablespoon olive or avocado oil for cooking veggies
- 2 bell peppers seeded and diced
- 1 small onion diced
- 1 cup almond milk to keep it creamy
- 1 tablespoon cornstarch to thicken sauce
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. You want that oil nice and hot before adding garlic so it sizzles fast. Toss in the minced garlic and sauté a minute or so till it’s fragrant and golden.
- Next up, add your chicken breasts. Cook ’em on each side till they’re browned nice and golden, about 6-7 minutes a side. You wanna hear that satisfying sizzle and see the edges crisp up just a bit.
- Once chicken’s done, stir in tomato puree, harissa paste, lime juice, smoked paprika, chili flakes, dried basil, plus salt and pepper. This combo is gonna build that deep broth depth you’re chasing. Let it simmer gently for 5 to 7 minutes as the sauce thickens.
- While that simmers, heat 1 tablespoon olive or avocado oil in another pan. Toss in your diced bell peppers and onion, cook ’em ’til tender and sweet. They bring some fresh crunch and sweetness to the creamy, spicy skillet.
- Now mix 1 cup almond milk with 1 tablespoon cornstarch until smooth. Pour this into your skillet, stirring gently so things come together creamy and rich. Let cook a couple minutes on low heat, you’ll see the sauce thicken nicely now.
- When everything’s ready, plate your skillet chicken over a bed of rice or your fave grain. Sprinkle with fresh parsley, grab a fork, and get ready for that tender pull and spicy creamy bite you kinda can’t wait for.
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.