Creamy Peri Peri Chicken

Some dinners don’t whisper, they announce themselves. This is one of those. Creamy, spicy, warming, and deeply satisfying, it’s the kind of meal that makes a normal weeknight feel a bit more exciting without asking much of you in return.

Creamy Peri Peri Chicken

Creamy peri peri chicken is comfort food with a kick. Tender chicken breast cooked in a rich, lightly spicy sauce that balances heat, creaminess, and savoury depth perfectly. It’s bold without being overwhelming, indulgent without being heavy, and ready in under half an hour, which makes it exactly the kind of recipe you want in your regular rotation.

This dish takes everything people love about peri peri flavours and softens them just enough to make them weeknight-friendly. You still get that warmth and gentle heat, but it’s rounded out with cream and stock so the sauce clings beautifully to the chicken instead of blowing your head off.

Serve it with rice, especially something lightly spiced, and you’ve got a complete, deeply satisfying dinner that feels like far more effort than it actually is.

Why peri peri works so well in a creamy sauce

Peri peri seasoning is all about balance. Heat, acidity, smokiness, and savoury spice all rolled into one. On its own, it can be punchy. Paired with cream, it becomes something else entirely.

The cream doesn’t mute the flavour, it smooths it. It takes the edge off the chilli heat while letting the spices shine. That’s what makes this sauce so addictive. You get warmth and depth without the sharp burn that sometimes comes with chilli-heavy dishes.

The tomato paste adds body and a subtle sweetness, helping the sauce feel rounded rather than sharp. Chicken stock gives savoury depth, and together they create a sauce that’s rich, glossy, and perfect for spooning over rice.

The importance of coating the chicken first

Lightly coating the chicken in flour and seasoning before frying isn’t about crispiness here, it’s about flavour and texture.

That thin coating helps the chicken brown evenly and gives the sauce something to cling to later. It also helps thicken the sauce naturally once everything comes together in the pan, meaning you don’t need to mess around with extra thickeners or long reductions.

It’s a small step, but it makes a noticeable difference to the final dish.

Building flavour in layers

This recipe works because it builds flavour in stages without overcomplicating things.

First, you season and brown the chicken, creating colour and flavour in the pan. Then you soften the onion, which forms the sweet, savoury base of the sauce. The pepper adds freshness and a little bite, keeping things from feeling too rich.

Adding the tomato paste and peri peri seasoning directly to the pan allows them to cook out properly. That brief cooking time deepens the flavour and removes any raw edge before the liquid goes in.

Once the stock and cream are added, everything comes together quickly. The chicken finishes cooking gently in the sauce, staying juicy and tender, while the sauce thickens into something silky and luxurious.

Why this is such a good midweek dinner

This is exactly the kind of dish that works in real life. It doesn’t require planning, it doesn’t use obscure ingredients, and it doesn’t need constant attention.

You can cook it after work without feeling rushed. You can adjust the heat easily depending on who you’re cooking for. And you can serve it with whatever rice or sides you’ve got on hand.

It’s flexible, forgiving, and reliable, three things every good midweek recipe should be.

The rice matters more than you think

Serving this with plain rice would be fine, but adding a little flavour to the rice elevates the whole dish. Basmati cooked with turmeric, chilli flakes, peas, and diced pepper, like you mentioned, is a brilliant pairing.

That extra layer of spice and colour turns the meal into something that feels thought-through rather than thrown together. It also balances the creaminess of the sauce, keeping each bite interesting.

A dish that feels indulgent without going overboard

This is creamy food, yes, but it’s not heavy or cloying. The sauce coats the chicken rather than drowning it, and the spice keeps everything lively.

It’s satisfying without being exhausting, which is why it works so well as a regular dinner rather than a once-in-a-while treat.

This is the kind of meal you finish and feel genuinely pleased you cooked it.

Ingredients

20 g flour
2 tbsp peri peri seasoning
2 chicken breasts
1 onion, diced
1 pepper, diced
1 tbsp tomato paste
200 ml chicken stock
150 ml double cream
10 g parsley, chopped

Method

1. Add the flour and half of the peri peri seasoning to a dish and mix well. Coat each chicken breast in the seasoned flour.

2. Heat a little oil in a frying pan over a medium to high heat. Cook the chicken for 5–7 minutes, turning, until browned on both sides.

3. Remove the chicken from the pan and set aside.

4. Add the diced onion to the same pan and cook until softened.

5. Add the diced pepper and cook for a further minute.

6. Stir in the tomato paste and the remaining peri peri seasoning. Cook for another minute to release the flavours.

7. Pour in the chicken stock and double cream, then return the chicken to the pan.

8. Simmer until the sauce has thickened and the chicken is cooked through.

9. Stir through the chopped parsley, taste for seasoning, and adjust if needed.

10. Serve with rice. Spiced basmati works brilliantly here.

FAQs

Is this very spicy?
It’s gently spicy rather than fiery. Heat levels depend on the peri peri seasoning you use, so adjust to taste.

Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work really well and stay extra juicy. Cooking time may increase slightly.

Can I make this dairy-free?
You can swap the double cream for a dairy-free alternative, but the sauce won’t be quite as rich.

Does this reheat well?
Yes. Reheat gently on the hob with a splash of water or stock to loosen the sauce.

Can I add vegetables?
Absolutely. Spinach, peas, or even mushrooms would work well in this sauce.

What can I serve it with besides rice?
Mashed potatoes, flatbreads, or even pasta all work surprisingly well.

Creamy, spicy, and deeply comforting, this peri peri chicken is proof that bold flavour doesn’t have to mean complicated cooking. It’s quick, reliable, and exactly the kind of dish that keeps midweek dinners exciting without adding stress.