Instructions

Prepare the Chicken:

• Start by seasoning the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Massage the spices into the chicken to coat it evenly.

Sear the Chicken:

• Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for 3–4 minutes per side, or until golden brown. The chicken doesn’t need to be fully cooked at this stage—it’ll finish cooking in the sauce. Remove the chicken from the skillet and set it aside.

Sauté the Aromatics:

• In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onions are soft and translucent, stirring occasionally to prevent burning. The aroma will fill your kitchen and set the stage for the delicious sauce.

Create the Sauce:

• Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet. These bits add incredible flavor to the sauce. Stir in the heavy cream, peri-peri sauce, and a squeeze of fresh lemon juice. Let the sauce simmer gently for 3–4 minutes to thicken slightly.

Simmer the Chicken:

• Return the seared chicken breasts to the skillet, nestling them into the sauce. Lower the heat and let the chicken simmer for 8–10 minutes, or until it’s cooked through and the internal temperature reaches 165°F (74°C). As the chicken cooks, it will absorb the rich flavors of the sauce.

Serve:

• Spoon the creamy peri-peri chicken over a bed of fluffy white rice. Garnish with freshly chopped parsley for a pop of color and a hint of freshness.

Notes

• Feel free to swap out white rice for brown rice, quinoa, or even mashed potatoes if you’re feeling adventurous.
• Leftover sauce is a great base for pasta dishes or as a dip for crusty bread!